Floyd’s Bar & Grill

Ribs at Floyds in Paris | parisbymouth.com

At first glance, Floyd’s appears to simply be a bar with craft cocktails and snacks. Keep wandering past the kitchen though and you’ll find the back half of the building is a modern Gallic update on the classic American steakhouse from the team behind Pink Flamingo. The menu features Franco-American fusion items like fried rabbit & waffles or buffalo frog’s legs, plus Kansas City style ribs. Sunday brunch is an Anglo-style roast with Yorkshire pudding and veg for 18€.

— Catherine Down, April 2014

Practical information

Address: 11 rue d’Enghien, 75010
Nearest transport: Château d’Eau (4), Strasbourg-Saint-Denis (4, 8, 9)
Hours: Closed Monday; Open Tuesday-Friday & Sunday for lunch & dinner and Saturday for dinner only
Reservations: Book a day or two in advance
Telephone: 01 44 79 05 52
E-mail: bar.floyds@gmail.com
Average price for lunch: 20-39€
Average price for dinner: 20-39€
Style of cuisine: American, British, modern French
Website   Facebook

Reviews of Interest

The Washington Post (2016) “Must-get: Pastis-flamed rich, meaty oysters Rockefeller, smoked bone marrow and unctuous pork belly topped with a strip of cracklin’. Tender, porkalicious spice-coated smoked ribs.”

The New York Times (2015) “Opened by a Bostonian, Jamie Young, in March 2014, this stylish speakeasy-like restaurant is teaching the French that barbecue styles vary from state to state with dishes like South Carolina-style barbecued pork belly with homemade pickles and Kansas City-style ribs served with mac and cheese and coleslaw.”

Le Figaro (2014) “Ainsi l’excellente salade tiède de poulpes grillés et haricots géants grecs, ou le tendre T-Bone de veau, finement relevé d’un pesto de sauge et noisettes et paré d’accompagnements réussis (gnocchi, légumes rôtis au feu de bois).”

L’Express (2014) “Très très bon T-bone de veau à la peau bronzée et au coeur rosé, recouvert d’un pesto de sauge-noisettes et escorté de gnocchis façonnés maison et de choux de Bruxelles rôtis au feu de bois. Dans un coin du Xe estampillé street food, une très belle sécession.”

New York Magazine (2014) “Find craft cocktails and popcorn dressed with Pecorino, truffle oil, and Parmesan powder here. The semi-hidden dining room has an airy feel, and the French-American couple running the show serve bicultural starters like hot buffalo frogs’ legs with celery and blue cheese, plus the city’s only properly spicy Kansas City–style ribs.”

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