Lloyd Whiskey Bar Has a New Chef and a New Menu

And after five years in business, they're giving the space a facelift.

Ed Affinito | Photo courtesy of Lloyd Whiskey Bar

The folks at Lloyd Whiskey Bar in Fishtown just celebrated five years in business. And with that milestone, they’ve made some changes, welcoming chef Ed Affinito, adding new dishes to the menu, and updating happy hour. They’re also refreshing the look of the restaurant’s interior later this month.

Affinito comes to Lloyd after multiple stints working under Luke Palladino at the Atlantic City Borgata and his erstwhile namesakes in Northfield, New Jersey and East Passyunk, with five years in the south working under James Beard Award-nominated chefs like Alon Shaya and Todd English.

And Affinito has added some seriously decadent items to the dinner and brunch menus: think fried poultry (duck and chicken), roasted bone marrow, and other rich touches with a classic southern bent, like the brûléed marshmallow fluff on his s’mores French toast.

The Lloyd crew have also updated their happy hour. As of today, November 6th, happy hour will go from 5 p.m. until 7 p.m. seven days per week. Deals include Lloyd Citywides, a.k.a. a Miller High Life with a shot of Old Granddad, and a rotating selection of local beers for $4; snacks like long hot popcorn, crispy-fried deviled eggs, and chicken nuggets for $5; and Old Granddad Old Fashioned, Moscow Mules, and daily special cocktails for $6.

Check out the new items below, and take a look at the full menu here.

Lloyd Whiskey Bar
Menu Additions

Roasted marrow bone
Fresh thyme, cherry pan jus
Chicken nuggets
Pink peppercorn honey, spicy pickles
Kentucky fried duck
Thyme biscuit, collards, mashed potatoes and duck gravy, local honey
Steakhouse burger
Marrow butter, slab bacon, crispy shallots

Smoked maple-glazed duck grilled cheese
With sunny egg
S’mores French toast
Brûléed marshmallow fluff, melted chocolate, graham cracker crumble
Beefy Bloody
House-made bloody mix, vodka or tequila, roasted marrow bone, house spicy pickles

Lloyd Whiskey Bar [Foobooz]