Posted by Bill Golladay on January 24, 2007
The Bear’s Den is a small cafeteria that serves Southern, as well as American comfort food. The reason to come here can best be described by two words: “Southern fried.”
The menu varies daily, but fried chicken is always on the menu. Pork chops, catfish, and chicken strips are other good choices. Selectivity is very important at the Bear’s Den, because some items on the menu are run-of-the-mill. Baked chicken is tender and enjoyable, but the accompanying dressing is somewhat disappointing. Skip the dressing and get a vegetable in its place.
Fried green tomatoes are one excellent vegetable choice, as are the corn fritters. The buttery green beans are another good choice, as is the macaroni and cheese. The seasoning on the vegetables varies, so they may or may not be cooked with meat. The black-eyed peas are good, but they lack flavor without the traditional Southern meat flavoring. However, the cabbage is cooked with meat.
While the homemade desserts are not standouts, they are inexpensive and not bad. There is a varied assortment of pies, cake squares, banana pudding, etc.
Friendly waitresses check for any drink refills or other needed assistance. The Bear’s Den on Oglethorpe Street is only open for lunch on Monday to Friday, although there is a take-out counter that stays open later. It is located just northeast of Mercer University.
Overall: Worth a major detour
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Reviewers "Must Eats" List
"Fried chicken is a good choice. Shown with corn muffin and sides of green beans and corn fritters."
Bill Golladay
"A vegetable plate with butterbeans, creamed corn, macaroni and cheese, and fried green tomatoes are other good choices."
Bill Golladay
"Friday is fish day at the Bear’s Den."
Bill Golladay
"Chocolate cake with strawberry icing. The desserts come in plastic containers, which makes it easy to take them along on the road to eat later."
Bill Golladay
"The Bear’s Den is close to Mercer University. The doors shown on the left are to the dining area. The steps on the right led to the take-out counter, which stays open later."
Bill Golladay
