Mary Mac's Tea Room, Atlanta

For classic soul food in Atlanta, Mary Mac’s Tea Room is hard to beat. Established in 1945, just after World War II, by Mary MacKenzie, the restaurant has long been a fixture of traditional Southern cooking. Fried chicken—prepared in several styles—quickly became a signature. Like many enterprising women of the era, often widowed by the war, MacKenzie opened a small restaurant to make a living and chose the term “tea room” as a polite way to elevate the business. Known for its top-notch service and down-to-earth atmosphere, Mary Mac’s continues decades-old cooking traditions: corn is shucked each morning, greens are washed by hand, green beans are snapped fresh, and breads and desserts are baked onsite.

The menu is filled with Southern staples. Standout entrées include buttermilk-dredged fried chicken, fried green tomatoes, and pan-fried cube steak. Equally popular are the non-fried sides, such as black-eyed peas, collard greens, cheese grits, and steamed cabbage and carrots. Dessert is not optional here—the peach cobbler has earned near-legendary status. Portions are generous, and no one leaves hungry. You can even grab a batch of cinnamon rolls on your way out, entirely judgment-free.

The drinks menu features two Atlanta favorites: the Georgia Peach Martini and the Augusta Lemonade. Or opt for the house sweet tea, often called “the table wine of the South”.

Tip:
Arrive early or be prepared to wait on weekends, when lines are common. For a shorter wait, weekday lunches are usually the best time to visit.