Lloyd’s Restaurant serves home cooked meals on Highway 280.
By Jan Walsh
Photography by Beau Gustafson
Much has changed since Lloyd’s Restaurant opened in 1937. But one thing that has not changed is the comforting, Southern style goodness coming out of the kitchen at Lloyd’s—and their friendly staff, who serves it.
From fried chicken for a tailgate to smoked barbeque for your July 4 get together, or a night out for a good steak and seafood, Lloyd’s has it all. They also offer Southern vegetables that please vegetarians—and those of us who miss our grandmother’s cooking.
Today my plate boasts one of “Lloyd’s Favorites,” the Baked Ham with Honey Plate. The ham is tender, juicy and flavor filled. I opt for veggies to accompany the plate, rather than salad and baked potato or fries that comes with it. A delicious square of broccoli casserole with a toasty top is a new found favorite here. The mix of tasty okra and tomatoes adds acidity and texture to the plate. And the baked beans boast layers of richness, making a perfect side for the pork.
Restaurant Review Published, B-Metro magazine, June 1, 2014, Savor Column, Favorite