Later this month–the management won’t say exactly when–Lloyd’s Full Service will finally open its doors and patio as Downtown Cary’s newest neighborhood restaurant, on East Chatham Street at Cary’s historic crossroads.
The restaurant’s space is partially adaptive reuse and partially a new addition. Most recently, the building housed Gurkan’s Downtown Auto Repair, but the chapter of its history that inspired its new identity goes back further to when K.M. Lloyd opened the modernized stucco-sided Amoco Service Station in 1951.
The tagline–”the cheerful place on the corner”—harkens back to a description spotted in an ad for the filling station at Academy and Chatham streets in the 1934 Cary High School yearbook.
“Every decision we’ve made since that has been through that lens,” said Craig Spitzer, founder and CEO of Early Bird Night Owl, the hospitality group behind the restaurant.
The creative forces behind the project are leaning into the nostalgia of its history while aspiring to create what Spitzer calls an “approachable and vibrant” corner of downtown, from the atmosphere to the menu, led by award-winning chef Dennis Bernard.
Lloyd’s Past and Future
Lloyd’s will be walk-in only with a no-reservation approach to seating (the restaurant still encourages calling ahead for large parties). Spitzer said that policy seemed like a better fit for the casual neighborhood restaurant.
A vintage Detroit Industrial Vehicle Company, or Divco delivery truck, from the 1930s will be a permanent fixture on the patio for walk-up food and drink, or for people waiting for a table in the full-service restaurant. The satellite cafe from the truck will have a separate menu, which Bernard said will be seasonally-informed.
The transformation to restaurant from filling station and auto repair shop maintains some of the details. Walking in the front door toward the host stand, in the section that once housed a small shop to buy oil and tools or wait for a vehicle to be serviced, there now sits a large banquette. Behind the host stand is another piece of its history, one of the original windows, re-paned with mirrors.
To the right is a long bar, with pendant lights floating from the tongue and groove wood ceiling preserved from its life soaring over the two service bays. Patrons who sit in the bar area can order from the full menu.
Along the wall, “Service is Our Business” is handpainted by Joseph Giampino of SPCLSIGNS (Special Signs) who is also behind the golden paint on the glass door entrance.
Walking beyond the former bays, the new section of the building is painted forest green and accented with avocado green plaid upholstery once used in 1972 Chevrolet Highlander vehicles. Overhead, tin tiles salvaged from the site of the Rogers Building bring in a piece of local history.
The covered patio is part of the full service restaurant, adding about 100 more seats to the 75 seats indoor. The patio will include heaters during colder weather, fans during warmer weather, and screens to help block the elements.
On the Menu
The menu of subtly elevated classics is from executive chef, Dennis Bernard, who has deep experience in neighborhood restaurants in Chicago.
Some of the highlights shared so far include a linguine with clams, with house-made pasta and an elevated twist using ginger and turmeric. The Corner Dog is an all-beef hot dog that’s a nod to the now-closed Ashworth Drugs pharmacy lunch counter. A breakfast-for-dinner item upgrades the usual diner’s breakfast plate to honey-glazed pork belly, potato pave, and poached eggs.
“I think it’s going to be a lot of fun,” said Bernard.
Another specialty will be The Full Plate, which gives diners a choice of a grilled protein (such as steak, whatever fresh catch is available, or chicken) and seasonal sides. It’s partly a choose-your-own-adventure for regulars who frequent the restaurant, Spitzer said, but also gives the chef flexibility.
“These days it’s hard to be a farm-to-table restaurant,” Spitzer said, but if Chef Bernard gets a good crop of tomatoes, for example, they can offer that on the menu.
Beyond the menu highlights, categories will include salads, bowls, and entrees for dinner. Sandwiches will have a larger footprint on the eventual lunch menu. There’s a kid’s menu, too, with a focus on what Spitzer called “cooked, not reheated” items.
“I want a living menu,” Bernard said.
Chef Bernard said his experience at Dove’s Luncheonette, a diner in Chicago’s Wicker Park neighborhood that received a Michelin Bib Gourmand during his tenure, informed this next role.
“I liked the neighborhood energy,” he said. He sees Lloyd’s as a place for lunch (in the future), dinner, and special occasions.
Spitzer isn’t new to Downtown Cary’s dining scene; Early Bird Night Owl also manages The Mayton and its restaurant, Peck & Plume. Unlike thinking about potential customers from everywhere in the world for the hotel and restaurant, Spitzer said, this is a focus on the immediate community. He sees Lloyd’s Full Service adding a different price point to the mix in Downtown Cary.
“I’m eager to see what Cary thinks of it all,” Bernard said.
Lloyd’s Full Service
Find it: 107 E. Chatham Street, Cary (corner of Chatham and Academy streets).
Opening before the end of August, lloydsfullservice.com.
Read more: How Lloyd’s Will Preserve a Piece of Cary History
💬 Share your thoughts on Downtown Cary growth, food, and drink at line@theassemblync.com.
