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Longtime destination for beer aficionados, with a pub menu developed by Mike Sheerin (Blackbird, Trenchermen).

Our Review

Three Floyds has long been a destination for beer aficionados, but the food, while serviceable enough, used to be standard-issue pub grub. Enter Mike Sheerin (formerly of Blackbird and Everest), who during a stint as consulting chef developed a menu with some fancy touches. There's still a burger on the menu, but now it's a short rib version with bearnaise sauce on a brioche bun; pizzas are topped with chorizo and fresh mozzarella or ricotta salata, goat, and gremolata. Menu items change frequently, and on a handful of visits over the past year or so, everything has ranged from decent to very good. My last trip out was during a period of construction that put the kitchen out of commission, leading to an abbreviated menu heavy on items smoked or grilled in-house (or out back, to be more accurate). Jumbo smoked shrimp were sweet and snappy, if near impossible to peel; the smoked baby octopus in a cold salad was tender and sweet, complemented nicely by grapefruit and greens but drowned in oil. Pickled eggs and onions were jazzed up with turmeric, giving them a beautiful yellow hue. But while the food is more than respectable, the beers, many of them available only at the brewpub, remain the best reason to visit.

Julia Thiel

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