Floyds Restaurant II

I was turned on to Floyds a few months ago by my friend Jerry.

Floyds has multiple Charlotte locations ( 3 to be exact) , but I have only frequented the one located at the Intersection of Plaza and Milton Rd. I can't personally vouch for the food at the other two, but if they are anything like this location I highly suggest a trip to Floyds.

Floyds is soul food at its finest. In addition to the fatback sandwich they serve fried or baked chicken, meatloaf, a multitude of differant fish, and a selection of sides that'll make your head spin. They've got pintos, fried squash, collards, steamed cabbage, mashed potaotes and gravy, fried okra, and the list goes on and on......... but I'd feel respite if i didn't mention what really keeps me coming back again and again.

Macaroni and cheese....... Baked, down-home style....... straight from the family reunion. . Ask my friends, they'll tell ya, I make a mean pan of mac and cheese. But these people have it perfected. The right blend of creamy, cheesy buttery, noodley goodness. Its so good that sometimes i get 2 sides of mac and cheese.

Usually on my plate is the 2 piece fried chicken (white meat). This consists of a fried breast and wing, sometimes 2 wings if they look a little small. The chicken is always crisp on the outside, and moist on the inside without too much greasiness to get in the way. But make no mistake, it is fried chicken so there is gonna be some grease. I usually douse mine in hot sauce for added goodness. On the side I either get collards or steamed cabbage and the prerequisite mac and cheese.

In addition to your meat and sides you also get a monster piece of slightly sweet,cake-moist cornbread. you can butter it if ya want, but when itsthat moist there usually isn't a need to add anything to it, with the exception of using it to sop up some of your collard/cabbage juices.

Wash it all down with a refillable sweet-tea or lemonade.... both made home-style with plenty of sugar.

Speaking of sugar, if you've still got room for dessert I'd suggest trying the southern favorite banana pudding. Made fresh daily , they'llover stuff a to-go cup for ya. If banana pudding isn't your bag, then sample the peach cobbler.

I was convinced they had someones grandma held captive in the kitchen cooking for them , and as it turned out, I was right. Owner Donna Floyd is a mother and grandmother with lots of her family surrounding her at work and at home. Although Floyds is located in an old fast-food restaurant , the food is anything but fast-food quality. Once you take one bite or her delicious fried chicken or meatloaf you'll immediately realize that you're sitting at Grandmas house on a sunday afternoon sipping sweat-tea , gnawin on a chicken bone, and feeling that cool southern breeze.'