Big Bird

Lloyd’s Baked Chicken Greek Style is highly recommended. 

By Jan Walsh

Photography by Beau Gustafson

Lloyd’s has been serving American and Southern style cooking for 74 years. Founded in 1937, the restaurant is a Highway 280 landmark. I can recall when it was “in the middle of no where.” Yet through the decades, as its neighborhood changed into a bustling area, Lloyd’s has remained true to its identity of a family style restaurant with friendly, attentive service and an extensive menu—all things Southern veggies, BBQ, steaks, steaks and more. 

I recently discovered the Baked Chicken Greek Style with Greek Style Potato.  A side salad is included in this meal, but I opt for the fried okra instead because I can’t miss a Southern veggie when dining here. The lovely half chicken arrives on a large platter along side the large baked, skinless potato—both in the chicken’s jus. The quality of the bird is apparent in the first bite of juicy white and dark meat. Mild, rich Greek flavors enhance this delicious chicken and tasty potato. And every morsel of the okra is fresh, golden and crisp. This bird is also available as a Whole Baked Chicken with Greek Style Potatoes with eight hours notice—making a great take home meal.  

Published, B-Metro magazine, July 2011

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