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Happy Birthday Lloyd, from Buffalo's eaters

On the fifth anniversary of Lloyd, the Buffalo taco truck sensation, let's take a moment to appreciate what Lloyd hath wrought.

Five years ago, the street food of Buffalo was a tube-meat monoculture.

Peter Cimino and Chris Dorsaneo wanted to start a taco truck. People told them it was impossible to make a business of it, and the City of Buffalo told them it was not legal. They were too stubborn to listen. Their fans loved them for that, as well as their tacos.

So much so that when the truck's engine failed, they appealed to their fans for repair money, rewarding them with more tacos. The Lloyd llove started to spread.

They found allies who helped them push through a food truck law that works. That led to a explosion of street food opportunities for Western New York eaters. Roast pork, sausage, vegan delights, Thai food, fried fish and Chef's chicken parm are just the beginning. Food Truck Tuesday at Larkin Square can only hold about 30 food trucks, and it is full each week, with more trucks waiting to get their turn.

Now Lloyd continues working on its much-anticipated restaurant at 1503 Hertel Ave., originally expected to open in the spring. "We will be open as soon as possible," Dorsaneo said Friday. "We have a lot of great things planned that have not been seen before in Buffalo. Have faith in Lloyd."

The gates are still closed, but at its fifth anniversary party tonight at Artisan Kitchens & Baths, 200 Amherst St., a few peeks at the Wonka-esque taco delights to come will be available. Admission is $15.

Debuting are Lloyd's takes on Nashville's fiery fried chicken and Philadelphia's roast pork with bitter greens sandwich, classic American tastes guest starring in a Lloyd tortilla. The details:

Tennessee Hot Chicken: double-dredged buttermilk fried chicken, cayenne pepper bath, cole slaw, dill pickles

Luca Brasi: Garlic roast pork, broccoli rabe, toasted pine nuts, Parmesan crumble

Vegetarian guest star: mushroom Philly, with seared mushroom medley, sautéed peppers and onions, cheese dip

Send restaurant news to agalarneau@buffnews.com

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