The featured entree is griddled meatloaf with all-you-can-eat mashed potatoes. But blue-plate specials with a rotating selection of meat, fish or poultry come with a choice of two sides, like mac-and-cheese, Brussels sprouts and Swiss chard.
Weekly dinner specials, with snow crab on Mondays, prime rib on Tuesdays, and fried chicken on Wednesdays, weekday happy hour with $5 martinis, vespers and Manhattans, and weekend brunch round out the menu, offering a bit of something for everyone.
Central to the concept is the look, which evokes the vintage Americana of roadside diners and beer joints mixed with ’70s rumpus room schlock in details such as diamond-shaped windows, knotty pine paneling, generic landscape paintings, and dangling multicolored swag lamps.
LLoyd's co-owners Ian Jones (left) and Caleb Wheelus (right). Photo credit- Mia Yakel.
Last week, Jones sat down at a booth to talk about LLoyd’s, which as it turns out was named for the bartender in “The Shining.”
“Atlanta has a lot of really great nice restaurants. But what I’d rather do is see a historic restaurant or some place that’s been around for a while and has that lived-in feel,” Jones said. “I’m less concerned with cutting-edge cuisine as I am with experiencing something about the environment.
“So we were trying to build a place that not only evokes that but becomes that. People say it reminds them of their grandparents’ basement, or the house they grew up in in Chicago. We get a lot of Middle America references, which is great. And I love those roadhouse, supper club, diner-like places, too.”
Asked about the menu, Jones said, “You know, it’s kind of what you want when you’re boozing. The shrimp cocktail is great if you’re drinking a martini. You can never go wrong with fried cheese or spinach dip or a big blue cheesy salad.
“With things like sandwiches, we’re trying to do the best version of simple bar food. Actually caring that the lettuce is crispy or actually grilling steaks and slicing them for our cheesesteaks. I don’t ever want a frozen burger patty or pre-breaded stuff coming in here. We hired a great chef. And chef Kitchens is hilarious to say. But things like the meatloaf are actually his family’s recipe. So far, we’ve gone up to five extra servings on the mashed potatoes. That’s hilarious, too.”
Talking about the bar, Jones said, “Our bar is a bar. We don’t have a drink menu. But what’s a neighborhood bar that can make drinks as good as a fancy bar? How’s that feel? It feels good. And it’s fun.”
As to what’s next, Jones said there’s a Victory Brands coffee shop in the works, located near LLoyd’s in the Dickey development.
“It will be called the DeKalb Athletic Club, which makes no sense, whatsoever,” he said. “It’s just us being goofballs, again. We’re getting some great coffee from Radio Roasters over in Avondale. But we’re also going to do Cuban coffee with Bustelo. So you can get a fancy cappuccino or a really sweet cafe con leche.”
900 DeKalb Ave., Atlanta. 404-228-7227, lloydsatl.com.
More images from a First Look at LLoyd’s Restaurant and Lounge
Spinach Dip with classic Ruffles potato chips. Photo credit- Mia Yakel.
Fried Chicken Sandwich with cheese and hot honey mustard, served with lettuce tomato and onion. Photo credit- Mia Yakel.
Blueplate Special with hanger steak, Brussels sprouts and mac and cheese. Photo credit- Mia Yakel.
Wednesday Night Fried Chicken Dinner Special. Photo credit- Mia Yakel.
LLoyd's classic cocktails (left to right) Old Fashioned, Brandy Alexander, and Manhattan. Photo credit- Mia Yakel.
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