It’s been a tumultuous year for Pig Floyd pit boss Thomas Ward.
In February, Pig Floyd’s Winter Park outpost on Lee Road shuttered just six months after opening. A few weeks later, the barbecue concept he launched in 2014 filed for Chapter 11 bankruptcy, along with his pizza and pasta house Pigzza. The strategic maneuver, according to Ward’s attorney Justin Luna, was meant to allow for a company reorganization while both business continued to operate normally.
Then this week, Ward announced that Pig Floyd’s was moving out of its longtime home at 1326 N. Mills Ave. and merging menus and operations with Pigzza, situated just three blocks away at 1050 N. Mills Ave.
Pig Floyd’s last day of service will be Sunday, Sept. 6.
In an Instagram post, Ward cited the current state of the market as the primary reason for concept unification. “We’re uniting Pig Floyd’s and Pigzza under one roof with one menu,” Ward said, “and shifting our service model to fast casual.”
The switch, Ward hopes, will allow for “better efficiencies” while leveraging Pigzza’s full bar.
That said, those wanting a full-service experience at the new Pig Floyd’s x Pigzza can grab a seat at the soon-to-be-expanded bar and enjoy a cocktail with their brisket. Guests can also look forward to expanded operating hours, including lunch and dinner service on Mondays, and late-night pizza slices served out of the late-night walk-up window Friday and Saturday until 2 a.m.
Breakfast is also being planned.
Pigzza’s marquee will spotlight both Pig Floyd’s and Pigzza brands, while the restaurant’s combined menu will feature barbecue and pizza favorites as well as some new items.
According to a press release, staff at both locations were given the opportunity to continue their careers at Pig Floyd’s x Pigzza, which is expected to celebrate a grand reopening in mid-September.
As far as the original Pig Floyd’s space is concerned, a new tenant will be moving in. Details are forthcoming.
In the meantime, follow @pigfloyds and @pigzzaonmills for the latest updates.
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