Victory Brands plans a new Indie Studios spot, converts LLoyd’s to a pizza parlor

The format change at LLoyd's is effective immediately, while the new restaurant will open in 2021

Inside V.C.C. coffee

Courtesy of Drew Perlmutter

The team behind Victory Sandwich Bar, V.C.C. coffee, Little Trouble, and LLoyd’s is opening a counter-service restaurant near SweetWater Brewing and East Pole Coffee. Located in Indie Studios off Ottley Drive, the still-to-be-named spot will be a mix of Victory and V.C.C., focusing on lunch, says Victory Brands partner Ian Jones.

“It’s Victory through the lens of a European cafe,” he says. “It’s a hair more polished than Victory. If Victory is skate-punk-garage-y, this is more Venice Beach.”

Opening mid-to-late 2021, the 1,000-square-foot space will have a few tables inside, but the outdoor space—a mix of partially covered cafe seating and open-air public space—will be the main attraction.

“There’s not a lot of point in opening something in an office district before people return to offices,” Jones says, referring to the later opening timeline.

The menu is still in the works but will likely feature select Victory sandwiches and V.C.C. biscuits. Radio Roasters will provide the coffee, and natural wine and local beer will be available. Expect cocktails, but maybe not Victory’s oh-so-popular Jack-and-Coke slushies. Jones is still determining whether there is space for a slushie machine.

The Supreme pizza at LLoyd’s features pepperoni, sausage, onion, and peppers.

Courtesy of Drew Perlmutter

Meanwhile, LLoyds becomes a pizza parlor

Originally described as an “unholy mix of Chili’s and Southern comfort food,” lounge-diner LLoyd’s has turned into a pizza parlor.

“We decided to simplify and specify,” Jones says. “LLoyd’s already looks like an awesome pizza parlor, and we freakin’ love pizza. Chef John Campbell worked at No. 246 and Brezza Cucina. He has a slice of pizza tattooed on his arm.”

Jones describes the pizza as “new New York style.” It’s made with nonbromated flour and cold-fermented dough, then topped with “schmancy cheese blend” and cooked in energy-efficient electric pizza ovens from Sweden. The result is crispy-bottomed pies ranging from “Just Cheese” to a supreme with pepperoni, sausage, onions, peppers, and mushrooms.

Some of LLoyd’s original appetizers remain on the menu, including spinach and artichoke dip and shrimp cocktail, while others have been replaced by “Pesto Pillows,” made with leftover dough, and “Pizza Fries” served with white and red sauce, cheese, and pepperoni. A rotating slice of the day is available, too.

LLoyd’s food and drinks are available to-go, but Jones stresses it’s best to experience them inside or on the patio. “It’s a vibe. You can come get a pitcher of beer and hang out,” he says.

Inside LLoyd’s

Courtesy of Drew Perlmutter