jimswside wrote:I imagine they have a full bar right, I likes me some tequila with my beer.

Nope, just beer.

Llama wrote:

jimswside wrote:I imagine they have a full bar right, I likes me some tequila with my beer.

Nope, just beer.

sob's

i think I will survive.

jimswside wrote:finally... finally going to get over to Munster on Saturday to try Three Floyds brewpup. Im heading over to Indiana to sell one of my smokers so a stop here is a no-brainer

menu recs is what Im after.

I saw on another thread a charcuterie tray Rene G got there back in the fall, wondering what was on it, and if it is always available.

Other food recs would be welcome as I will be looking for a quick lunch, and a few beers before I head home to smoke some ribs.

I don't have a whole lot new to add but I'll add it anyway.

Even if you like Gumballhead and Pride & Joy (as I do), I'd steer away from those in the taproom. They will be serving brews you'll rarely see elsewhere so take advantage while you have a chance. Sitting at the bar is a good option because you can easily get a taste of any you're unsure about.

The tour is fun and doesn't take too long.



Ordering the Scotch egg is a bit of a crapshoot but it's not terribly expensive so you might as well try one.



I'd order off the specials list and keep your fingers crossed. They're trying a lot of new things, with somewhat mixed but usually good results. A year ago I had a house-made boudin blanc on a bed of lentils that was truly excellent. More recently I sampled their blood sausage served with cauliflower puree and a fried egg. It wasn't at all what we expected but it was a terrific plate for about half what you'd probably pay in Chicago.



The charcuterie plate included house-made pate and garlic sausage as well as La Quercia ham. I believe all the accompaniments were made in house (not sure about the bread). It was a pretty good effort but maybe not the most harmonious mix of flavors. Price was very reasonable by Chicago standards. I'd order it again.



I just had a look at the current menu that Llama linked to. That's a very strong lineup (if they can pull it off, that is). There's hardly anything that doesn't sound great but that pork sandwich is calling my name.

The unfortunate truth is that Three Floyds' kitchen is inconsistent. They're capable of putting out some great grub but sometimes they stumble. For example my last fish and chips (usually one of their strengths) was disappointing. The beer has never let me down though. Overall, I'm a big fan of the whole operation.

If you leave Three Floyds unfulfilled and need some good ol' yellow beer to wash away the taste of hops (plus maybe a plate of fried chicken livers and mashed potatoes), don't forget you won't be far from the great Cavalier Inn in Hammond.

danimalarkey wrote:- an interest in playing with sour ales
- open a brewpub in Chicago
- begin distilling liquors

Exciting news!

thanks Rene G,

more good info and pics.

just got back, great place, great beer. Had to get back home to start my top round, beef short ribs in cahr siu & pepsi marinade, and spares on the WSM. sadly didnt get to eat ther, the mac-n-cheese and burgers looked great, too bad I stopped @ White Castle to kill some time before heading in.

Great service, knowledgeable staff, and cold beer. got a growler of gumball head to go, sipping it and soume bourbon now.

A little over an hour dorr to door from Martucky, Ill be back.

Just saw this new menu on their twitter page. Looks pretty good.

http://www.3floyds.com/wp-content/uploa ... 02/pdq.pdf

I forgot to mention that MincyBits and I stopped by Three Floyds a couple weeks ago.

On our last visit I had noticed that the Fish & Chips weren't as flavourful as they had been previously. At the time I had chalked it up to the season, maybe they couldn't get the same fish they had before - or just the cook was off his or her game that day. But they now list all of their ingredients on the menus (at least the major ingredients or expensive sounding ones, like a million other restaurants out there) and I saw they switched to Tilapia. Asking the waiter, he confirmed they switched a few months ago.

I must say that I'm disappointed. When they got a new chef a few years ago and took away my beloved 4-cheese ale dip, I was upset. When they changed the cheeseburger that I had told friends and family was the best in the area, I was slightly outraged (less so when they stopped pre-mixing the meat with chunks of raw onions). But I kept saying that I could go back for the fish & chips, as it was still one of the best I had ever tasted.

The brewpub has slowly gone from a place that I strongly considered nominating as a GNR when I first started posting here, into a place where I'm hesitant to take visitors from out-of-town. I suppose I'm so critical because it my favourite restaurant in the area a few years ago and I want them to do well.

The chef is doing some really interesting things. Pork Cheeks, Charcuterie plates, housemade noodles, and house-smoked bacon are all very ambitious and admirable for a brewpub. Sadly, it fails in execution. You never know if your food will be cooked or seasoned correctly. I honestly can't remember what MincyBits had when we were there last except that it was so bland that she had to share my tilapia because it tasted better.

<geek>
I normally ignore whatever is on the TV when I'm in a restaurant or bar, but they had Inglourious Basterds playing when we walked in, which I thought was just about perfect for an evening at Three Floyds! After it was over, they put in The Empire Strikes Back - which I was, of course, really excited about. There was a problem with the dvd player though, as a large black box filled up most of the screen. I told the waiter and he responded with, "Oh, yeah. That happens sometimes." And we watched the black box with Empire edges for the rest of our meal. If it were almost any other movie - hell, if it were Return of the Jedi - I wouldn't have minded so much. But this is Empire we're talking about here! Wiggle a cable, blow in the cartridge, I don't care. I would have even got up behind the TV to fix it if they would have let me, but the waiter didn't seem to care.
</geek>

I'll probably give the food another chance in the future, but for now the only reason I'll go is for the beer, which is still as fantastic as ever.

Hi,

Why not talk to Dr. Floyd? A fews years ago, Dr. Floyd was out inspecting his garden in the rear. He was pretty receptive to comments on the sausage used on his Scottish Eggs. It was observed it didn't taste as good as before. He knew they had changed sausage and our conversation reminded him to ask to revert to prior supplier. The next visit, the sausage surrounding the egg was more like it was originally.

It's worth a shot.

Regards,

Sadly, the brewers aren't around the brewpub much anymore (at least when I'm there.) They used to hang out at the bar all the time, but I haven't seen them outside of Dark Lord Day in years.

Well, I did see Lincoln Anderson at the Sam's grand beer tasting last year, but I was in no state to talk shop at that point.

Mike Sheerin from Blackbird is taking over the kitchen at Three Floyds for the time being.

http://www.3floyds.com/2011/01/06/no-br ... -jan-22nd/

http://www.thefeast.com/chicago/Mike-Sh ... 13304.html

Sure, it's interesting, but I don't see how it gets us any closer to getting back the four-cheese ale dip. No, in all seriousness, maybe this will give them the shove they need to transition to a fully-functional kitchen. It seems like they're a machine missing a few parts lately - sure, it runs, but not well.

From twitter: 3Floyds has just installed a hand-pull cask engine. Robert the Bruce looks to be their first offering. http://www.3floyds.com/wp-content/uploa ... 08104.html

Three Floyds has been nominated as a Great Neighborhood Restaurant. Please discuss this nomination in this thread. The discussion period closes on March 7.

While an odd brand of cowardice holds me back from submitting my own nomination, I'm totally behind this one. I had bangers and mash and sampled some cassoulet there just recently, and in conjunction with some Krunk Monk weizenbock and Bourbon-Barreled Cherry Behemoth, I was very much in heaven. Despite the beer geekery associated with these guys, it attracts plenty of townies and down-to-earth types. And Dark Lord Day is a big, beautiful, holy mess--I love it. Here's to a GNR for FFF.

Darnit, Cathy! I was minutes away from submitting my nomination for Three Floyds! Ah well, yours is worded better anyways

Needless to say, I support this nomination. Three Floyds has really started to improve everything that they do. Their seasonal beers are usually all fantastic, the barrel aged selections are some of the best I've ever had, they've recently expanded their number of draught taps and added a cask-conditioned hand-pull beer engine. The food, as well, is improving greatly. On our last visit we had an appetizer of chicharones that was simply amazing. I rarely reveal on this forum that I don't eat much pork (due mainly to associations with badly cooked pork when I was young) but I could eat those chicharones every day.

It's true that I've been a big critic of Three Floyds in the past, probably because I live so close and I want the food to live up to what it could be. And it's true, they could be a lot better. But they're still really great.

ReneG put it best when he said, "They're trying a lot of new things, with somewhat mixed but usually good results."

It's true. A lot of those experiments are starting to pay off for the kitchen.

And then there's the beer. Oh, the beer.

This is valuable homegrown resource. I have not had the food in the Sheerin era, but can support the brews, experience, and the tirelessly friendly guys at the helm who are frequently found throughout Chicagoland and the Midwest talking, plotting, formulating, engineering, and pairing good beer and food in a much bigger barrio than their Munster industrial park. Their events always foster an atmosphere of collaboration, exchange, and sudsy goodwill, offset only by a dram of panic each growing Dark Lord Day.

In the spirit of their amazing beverages, I fully support the nomination of Three Floyds for a GNR. The beer is constantly great and occasionally awe-inspiring, and it is always a joy to have a drink there. Their brewing is masterful and they have never bowed to the lowest common beer denominator, the Lite Beer Drinker, and instead forge ahead boldly with their own vision, uncompromisingly. Even their most widely-available broadly-palatable beers - such as Alpha King, Pride & Joy, and Robert the Bruce - are truly flavorful and highly distinctive. They have certainly put Munster, IN on the beer map, and you're as likely to belly up to the bar next to someone from across the country who made a detour on the road trip just to drink there as the guy who grew up in the neighborhood.

But then there's the kitchen. I have been vocal about my (negative) feelings. While my visit last week was the first positive food experience I've had there in a year or more, I always hesitate to order a meal there. From the look of things, Chef Sheerin has certainly cleaned house. I may be bitter for a long time that I lost the best pub-grub in town, but maybe I have finally gained the best high-end bistro-grub in town? If those parmesan-dusted chicharrones I had are any indication, the food is on the turn-around. I think this fact should definitely be considered, anyway.

So I have my food hesitations, but I've never stopped loving the beer. Long live Three Floyds, they deserve a GNR for their dedication to Not Normal brews.

This is indeed a curious nomination (Cathy, you seem to have a knack). I just read through this entire thread and, other than a few comments about the food near the end, it's mostly 4 pages of posts talking about trying to get a "golden ticket". I guess I'm just missing the love for this place.

I'm confused.

jesteinf wrote:I'm confused.

Glad to see I'm not the only one. I love Alpha King, Gumballhead, Dreadnaught, and of course Dark Lord at times, but I don't know how that makes Three Floyds a GNR. I've been to the brewpub once, but even if I did have the presence of mind to objectively review the food, that still seems a moot point since they just got a new chef. Also, there is Dark Lord Day, but that's become more and more of a logistical disaster every year. I look forward to reports this year based on the new ticketing system, but it's not really an atmosphere that has me rushing back.

geno55 wrote:

jesteinf wrote:I'm confused.

Glad to see I'm not the only one. I love Alpha King, Gumballhead, Dreadnaught, and of course Dark Lord at times, but I don't know how that makes Three Floyds a GNR. I've been to the brewpub once, but even if I did have the presence of mind to objectively review the food, that still seems a moot point since they just got a new chef. Also, there is Dark Lord Day, but that's become more and more of a logistical disaster every year. I look forward to reports this year based on the new ticketing system, but it's not really an atmosphere that has me rushing back.

I assume the nomination is for the Munster location but I'll let Cathy confirm that, since it's her nominee.

=R=

HI,

I am nominating principally the brewery and the associated bar at their homebase.

I am not nominating their food offerings, because it is a courtesy rather than the focus of their business: brewing.

Regards,

Cathy2 wrote:HI,

I am nominating principally the brewery and the associated bar at their homebase.

I am not nominating their food offerings, because it is a courtesy rather than the focus of their business: brewing.

Regards,

Seems fair to me. The food is pretty well above average, and their beer is fantastic.

Just as an FYI, Two Brothers and Flossmoor Station have nice brewpubs as well in the suburbs.

MincyBits wrote:So I have my food hesitations, but I've never stopped loving the beer.

If you can believe in the Old German beer saying of “Beer is food!” (Bier ist Nahrung) ....you are all set!

Ron

Just got back from 3 Floyd's. I had visited some time ago, before the brewpub opened, being a fan of the brews.

I got lost on the way there, so we got in a little after noon for lunch. Most of the places seats empty.

We had three beers. The Cortez was a good medium body brew with a touch of spicy hop. The Topless Wytch was one of the few Floyd beer's that i didn't like, but my wife emptied hers quite quickly. We both agreed, the Behemoth Blond was grand.

Having been to another brewpub just the night before, I have to say, Floyd's food, as far as we tasted it, was very good. We shared three small plates, the bone marrow, the golden beet soup and the scotch egg. We cleaned our plates. My wife commented that the bone marrow was {in a good way) "decadent," and working thru the dish's mushrooms and pickled grapes was most tasty. The soup's garnishes, croutons and spring peas diminished the soup itself. I thought the croutons were a little burnt, and the peas a few days too mature. Despite the garnishes, the soup itself was great. The Scotch egg was good. It was the last thing I ate, and the flavor of the sauce, listed as garlic mayo, but actually something a good bit spicier, stayed in my mouth many miles down the road.

By the time we left, a little after 1 pm, the place was packed. My wife said she was glad I didn't give up, and managed to find the place. Again, for brewpub food, it was the best we've had.

HI,

My thoughts has always been: The food is better than it has to be, because people arrive there for the beer.

Regards,

RonJS wrote:

MincyBits wrote:So I have my food hesitations, but I've never stopped loving the beer.

If you can believe in the Old German beer saying of “Beer is food!” (Bier ist Nahrung) ....you are all set!

This has been historically taken quite literally in Russia, as well.

The Picky Eater and I had an unexpected day with nothing to do and decided to head down to Three Floyd's to seek out my current obsession, Zombie Dust, which was on the tap list.

Upon arriving, I was disappointed to learn that they had *just* run out of the Zombie Dust, but we made a great afternoon of it anyway, sampling Topless Wytch, Dreadnaught, Pride & Joy, Blackheart, Evil Power, Rabbid Rabbit and Pride & Joy. The staff, as always, was terrific and very helpful when making our beer selections. We also sampled a few of the current menu offerings.

Scotch Egg



Spot on today, the Picky Eater, who said "that sounds disgusting" when I ordered it, wound up eating half of it. A convert!

Charcuterie



Today it included some really excellent house-made bologna, smoked tri-tip and a country style pate. Of the three, I liked the bologna the best, it was pleasantly fatty, rich and garlicky - I could easily eat that all day on its own. The tri-tip was smoky & enjoyable, if a tad dry, and although I enjoyed the pate I wish it had been a bit looser as it was difficult to cut and impossible to spread, even after I had let it warm a bit.

Chicken Sandwich



The Picky Eater's choice. Pretty basic, with cheddar, chipotle, and bacon, but very fresh and we really enjoyed both the baguette upon which it was served and the very crisp fries served with it. Quite well done for such a simple sandwich.

Chicharones



Lemony, peppery, and a great accompaniment for a good beer. These would have gone particularly well with the Zombie Dust, but were greatly enjoyed nonetheless.

Terrific day at Three Floyd's, we brought home a case each of Gumball Head and Pride & Joy for the Picky Eater, and a growler of the Dreadnaught for me. It's easy to forget that this is so close to home and a very easy trip, but I'm sure we'll be back again quite soon, for the food as well as the beer.

Ended up with a 90 minute window before a little league game in Highland on Thursday so made a very quick, impromptu inaugural trip to Three Floyds. Was fortunate to get a Zombie Dust--good stuff--then tried a 3 Kings--the beer they made with Sun King to support the push to raise the case ceiling for independent breweries in IN--a very nice pale ale. Bartender informed that they were VERY short on product and weren't doing many growlers because they had so little of most of the sought after stuff. Promised that more would be availalble in a couple of weeks. Also said that production was up 30% over last year with no end in sight.

Wasn't really hungry but had to try the scotch egg--fantastic--so many flavors in such a compact bite!! I may actually agree to a move to NWI now if I can hang out here regularly

Hi,

I was at Three Floyds last week. Ordered the Scotch egg, because now it is with chicken and pork sausage. On my last visit it was chicken-only sausage. This new treatment reminded me of bacon and eggs in one wee bite. It is the best rendition of Scotch egg served there to date.

My friend thought it could have used more sausage coating. While the sausage edge is thin, it certainly packed flavor. A thicker sausage treatment could be an overwhelming bacon smothering out the egg. I pretty much liked it as presented.

Regards,