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The intersection of Chatham and Academy Streets in downtown Cary, North Carolina, is set to undergo a significant cultural and culinary transformation with the grand opening of Lloyd’s Full Service on Wednesday, August 26. This new hospitality venture, housed within a meticulously restored 1950s-era service station, represents a landmark moment for the town’s central business district, blending nostalgic mid-century aesthetics with a sophisticated, chef-driven approach to American cuisine. Developed by the hospitality group Early Bird Night Owl, the restaurant marks the company’s first foray into the standalone dining space, following their success in operating boutique lodging properties across the Research Triangle.
Located at 107 E. Chatham St., Lloyd’s Full Service occupies a site deeply rooted in the local community’s history. The original filling station was opened in 1951 by K.M. Lloyd and was once famously marketed in local advertisements as "the cheerful looking place on the corner." For decades, this corner served as a cornerstone of daily life in Cary, anchored further by the presence of Ashworth Drugs, a legendary pharmacy and soda fountain that operated for 67 years before closing its doors in 2024. The arrival of Lloyd’s Full Service is seen by many local stakeholders as a vital continuation of this legacy, breathing new life into a historic structure while contributing to the ongoing revitalization of Cary’s downtown core.
A Culinary Visionary at the Helm
Central to the identity of Lloyd’s Full Service is the appointment of Dennis Bernard as executive chef. Bernard brings a formidable pedigree to the Cary dining scene, having spent approximately 15 years within the prestigious One Off Hospitality group in Chicago. One Off Hospitality, led by two-time James Beard Award-winning chef Paul Kahan, is renowned for setting the standard for contemporary American dining. During his tenure in Chicago, Bernard served in the kitchens of Blackbird and Big Star before ascending to the role of chef de cuisine at Dove’s Luncheonette and the highly acclaimed Publican.
Under Bernard’s leadership, these establishments either earned or maintained Michelin recognition, a testament to his technical precision and creative consistency. In 2016, his contributions to the Chicago culinary landscape were further recognized when he was named a finalist for Best Chef de Cuisine in the Jean Banchet Awards. His move to North Carolina brings a level of Michelin-caliber expertise to Cary that aligns with the town’s rapidly growing reputation as a destination for high-quality gastronomy.
Craig Spitzer, founder and CEO of Early Bird Night Owl, emphasized the importance of Bernard’s arrival in a statement regarding the restaurant’s philosophy. "We’re thrilled to have found a chef of Dennis’s pedigree and talent. His dynamic, seasonally inspired menus offer guests a reason to come back often," Spitzer noted. "Chef Dennis’s bright, vibrant approach to cooking perfectly reflects our intention to carry on Lloyd’s legacy as the cheerful place on the corner."
Supporting Bernard in the front-of-house operations is David Clore, a veteran of the local hospitality industry. Clore previously served as the director of operations for M Restaurants, the group behind some of Durham’s most celebrated concepts, including M Sushi, M Tempura, and M Kokko. The pairing of Bernard’s culinary depth with Clore’s operational expertise in the Triangle market suggests a robust foundation for the restaurant’s long-term success.
Architectural Preservation and Modern Expansion
The physical transformation of the 1951 service station into a 3,600-square-foot restaurant was a delicate balancing act between historic preservation and modern necessity. Early Bird Night Owl collaborated with a trio of specialized firms—Cluck Design for interiors, MRC Brand Studio for branding, and New City Design Group for architecture—to ensure the project honored its origins while meeting contemporary standards.
The renovation preserved much of the original facade, maintaining the iconic "filling station" silhouette that has defined the corner for over 70 years. To accommodate a high-volume professional kitchen and modern guest amenities, a 2,300-square-foot expansion was added to the rear of the building. One of the most striking features of the new design is the 1,200-square-foot outdoor canopy, which creates a covered, three-season patio. This outdoor space is designed to bridge the gap between the building’s industrial past and Cary’s pedestrian-friendly future.
The restaurant’s total capacity allows for approximately 75 guests indoors and up to 100 on the expansive patio. A unique architectural and service element is the presence of a vintage-style DIVCO delivery van stationed on the grounds. The van has been repurposed as a satellite bar and café, allowing patio guests to order drinks and snacks directly without entering the main dining room. This "park-like" atmosphere is intended to complement the recently completed seven-acre Downtown Cary Park, located just blocks away.
The Menu: Seasonal American and Thoughtful Beverage Programs
The culinary program at Lloyd’s Full Service is built on the foundation of creative American entrees, starters, and sides, with a heavy emphasis on seasonal sourcing. While the menu is designed to feel familiar and accessible, Bernard’s background in Michelin-recognized kitchens ensures a level of elevated technique.
Guests can expect a menu that rotates to reflect the peak of North Carolina’s agricultural offerings. Early previews of the menu highlight a focus on vibrant salads, chef-driven takes on classic American proteins, and a sophisticated beverage program that includes craft cocktails, local brews, and a curated wine list. The restaurant’s "full service" name is not just a nod to the building’s history as a gas station, but also a commitment to a high standard of hospitality that caters to a wide range of dining needs—from a quick afternoon drink on the patio to a formal multi-course dinner.
Initially, Lloyd’s Full Service will operate with a focused schedule: Wednesday through Friday from 4:00 p.m. to 9:00 p.m., Saturday from 11:00 a.m. to 9:00 p.m., and Sunday from 11:00 a.m. to 8:00 p.m. However, the management team has already outlined plans for rapid expansion. Future updates include the introduction of a weekday lunch service and a dedicated weekend brunch menu, aimed at capturing the high foot traffic seen in downtown Cary during daylight hours.
Contextualizing the Opening: Cary’s Economic and Urban Evolution
The opening of Lloyd’s Full Service arrives at a pivotal moment for the Town of Cary. Long considered a suburban bedroom community for the Research Triangle Park (RTP), Cary has aggressively pivoted toward creating a dense, walkable, and culturally vibrant urban core. The "Downtown Cary" initiative has seen hundreds of millions of dollars in investment over the last decade, including the construction of the $68 million Downtown Cary Park and the addition of two major public parking decks.
Lloyd’s Full Service is strategically positioned to benefit from this infrastructure. The restaurant is located within two blocks of the new Cedar Street and Academy Street parking decks, which together offer more than 500 free parking spaces. This accessibility is a critical factor in the town’s strategy to attract diners from neighboring Raleigh and Durham.
Furthermore, the restaurant represents a growing trend of "adaptive reuse" in the Triangle. By repurposing a 1950s service station rather than demolishing it for new construction, Early Bird Night Owl is contributing to the preservation of Cary’s "small-town" character even as the municipality grows in population and economic stature. This approach has proven successful in other parts of the country, where historic industrial or service buildings are converted into social hubs that anchor neighborhood identity.
Early Bird Night Owl’s Strategic Expansion
For Early Bird Night Owl, Lloyd’s Full Service is a significant milestone in their portfolio. The group has established a reputation for "boutique" hospitality, managing The Durham Hotel in downtown Durham and The Mayton in Cary. Both properties are known for their strong design aesthetic and focus on community-centric spaces.
The group is also on the verge of opening The Gables, a boutique motel in downtown Raleigh, scheduled for next month. However, the transition from hotel-based dining to a standalone restaurant model at Lloyd’s Full Service indicates a broader ambition to compete directly in the region’s independent restaurant market. By choosing Cary for their first standalone venture, the group is signaling confidence in the town’s ability to support high-concept dining that goes beyond traditional suburban chains.
Community Impact and Future Outlook
The closure of Ashworth Drugs earlier this year left a void in the social fabric of the Chatham and Academy intersection. Lloyd’s Full Service, with its "cheerful place on the corner" mantra, is positioned to fill that gap. The inclusion of the DIVCO van and the expansive patio suggests a venue that is as much a community gathering spot as it is a dining destination.
As the restaurant opens its doors, the local business community and town officials are watching closely. The success of Lloyd’s Full Service could serve as a blueprint for future adaptive reuse projects in the area. With its blend of Michelin-pedigree culinary talent, historic preservation, and strategic urban location, the restaurant is poised to become a flagship establishment in the "New Cary" landscape.
Reservations for the dining room are currently available for parties of up to six, though the bar and patio will remain open for walk-in guests, maintaining the accessible, neighborhood-oriented spirit of the original K.M. Lloyd filling station. As Cary continues its transformation into a regional destination, Lloyd’s Full Service stands as a bridge between the town’s mid-century past and its sophisticated future.
