Pig Floyd’s Urban Barbakoa is Orlando’s answer to the question of what happens when oakwood smoke meets Latin spice, now operating from a reworked kitchen on North Mills Avenue in the Mills 50 district. After closing its original storefront in September 2026, the barbecue brand merged with neighboring sourdough-pizza spot Pigzza, combining two established Orlando names under one roof with a single shared menu (source: [Tasty Chomps](https://tastychomps.com/2026/09/pig-floyds-and-pigzza-are-moving-in-together-in-mills-50.html)).
The counter-serve format remains, but the menu now swings between smoked brisket, barbakoa-style tacos, and Pigzza’s birria pizza, pulling from Filipino, Latin American, and Southern smokehouse traditions in equal measure (source: [Pig Floyd’s](https://www.pigfloyds.com/)). Craft beer taps line the bar, and the room keeps its unpolished, industrial-casual feel—concrete floors, exposed ductwork, communal tables built for sharing plates of smoked pork and piglets, the restaurant’s name for its signature bite-sized bao.
Visitor Highlights & Practical Info
Weeknight dinners run calmer than weekend service, when the combined bar and late-night walk-up window open Friday and Saturday nights draw a younger crowd. Mills 50’s dense restaurant row means street parking fills fast—arrive before 6 p.m. for easier seating. The location sits an easy walk from other Mills 50 staples, making it a logical stop on a broader Orlando food crawl.
