Immediately, Floyd's had made a name for itself for offering a little bit of everything–a strong selection of spirits, a rotating craft beer selection, and a variety of cocktails. In March of 2016 Floyd's Thirst Parlor changed hands, and was taken over by Graham Nicholson, Andrew Denton, and Jeremy Bredemeyer. Previously, Graham had spent almost nine years as a bartender at Floyd's; Andrew made hi
s name tending the bar at Brewhaus, and went on to oversee the beverage program at American Harvest Eatery; and Jeremy had managed security at both Brewhaus and Stella Blue. Since that change, we have made it our goal to refine the "Swiss-army-knife" appeal of Floyd's while maintaining its comfortable, classic tavern atmosphere. While we don't feature as extensive a beer list as some, we feel our curated selection rivals those twice its size; we feature over one hundred whiskeys from around the world with a focus on high-quality American whiskeys; and Andrew and Graham keep the cocktail program alive with regularly changing cocktail menus that offer exciting originals and and pay homage to the classics.
