The whiskeys - upwards of 70 varieties at the moment, mostly American - are on the shelf. The kitchen is set up.
Saturday, Oct. 27 marks the debut of Lloyd, the low-key brown-liquor specialist at 529 E. Girard Ave. in Fishtown, the former Hot Potato Cafe. (The only vestige of that place is a wingback chair, stuck in a corner next to church-pew seating.)
Owners are Scott and Taylor Coudriet. He's a South Jerseyan who's worked at some of the better bars in New York, including Whiskey Ward, the Lower East Side brown-liquor destination. He also makes his own ginger, herbal, and honey syrups for cocktails. Eight taps, 15 bottles.
Lloyd is his pop, Lloyd Coudriet, a retired science teacher from Penn Treaty Middle School nearby.
Menu from chef Matt Rhoads (formerly of Glen Mills' Harvest) goes simple: crispy fried deviled eggs, mac and cheese crusted with Goldfish, fried green tomatoes, a pulled brined chicken po'boy, cornmeal-dusted catfish sandwich, a burger, beef stew fortified with stout and bourbon, and BBQ turkey poblano meatloaf.
Lloyd's hours: Tuesdays to Sundays from 5 p.m. till 2 a.m. (kitchen open till 1 a.m.).