The place is located in downtown Baton Rouge on the corner of Florida Blvd & 2nd Street, just two blocks from the Mississippi River. This place is a favorite among the business and government employee groups and is relatively unknown to tourists.
Their hours are 6 a.m. to 3 p.m. Monday-Thursday. On Friday, they stay open to 10 p.m. and Saturdays from 11 a.m. to 9 p.m. Lloyd's is closed on Sunday. For more information go to http://www.poorboylloyds.com.
Yes, they do make breakfast, and that's even a secret to most of the downtown workers. See how thick the grits are and look at that biscuit. Warning, I did order double meat (for display purposes only -- and you believe that). Breakfast usually comes with either bacon or sausage.
Also on the menu are pancakes and French toast. My guess is the French toast is made on French bread. Instead of biscuits or grits, you can get toast and/or hashbrowns. Ham is also included in the breakfast meat menu. Breakfast is available up to 10 a.m.
You have to have a po-boy when you go to Poor Boy Lloyd's. This was their special of the day ... venison sausage po-boy. And it was good ... really good. If you want lettuce, tomato, pickle, and mayo, ask for your po-boy to be dressed, that's Louisiana-eese for everything on a sandwich.
When I grew up in New Orleans in the 50s and early 60s, the oyster po-boy was king and the shrimp po-boy was queen. In my time there, I never remember seeing a crawfish po-boy on any menu. The first crawfish po-boy that I had ever eaten was at Poor Boy Lloyds in the 1980s. Now I can find crawfish pi-boys just about everywhere. My son Adam ordered this po-boy.
Hot Sausage Po-Boy:
Red Beans & Rice:
Before Coke had purchased the brand, you could only get Barq's in the Mississippi Gulf Coast Area and the New Orleans - Baton Rouge corridor. And that's the only area that you could only get po-boys as well. Hence the marriage was made: a Barq's Root Beer and a po-boy. And trust me, that's better than a moon pie and an RC Cola.
Fried Shrimp Plate:
Inside tip: this is Louisiana and in Louisiana, you tend to get more fried shrimp (or whatever seafood) on a po-boy with French bread than you get in a shrimp plate with toasted white bread. And in a lot of places, the plate costs more than the po-boy. So if you're in Louisiana and want a shrimp plate, get a po-boy and eat it with a fork. If you get it dressed, you have a lettuce and tomato salad included.