"This spuce-green brew, known as pot likker for its intoxicating flavor, is an intense study in southern-style greens. We like to crumble the corn muffin onto the top of the bowl."
Michael Stern
"Tomato pie, Dixie tea room style: fruity, buttery, cheese-enriched, and breadcrumb-crowned luxury in a bowl."
Michael Stern
"Clockwise, from left: fried chicken, macaroni & cheese, broccoli casserole, fried green tomatoes"
Michael Stern
"Here is one go-green program I easily can get with. This pot likker has a powerfully verdant flavor and fairly resonates with the presence of salty pork that basked in the liquid for so long as it cooked."
Michael Stern
"Here is a close view of the tomato pie. Those tomatoes are intense; the crumbs couldn't be richer."
Michael Stern
"Broccoli casseroles can be cloddish. Not the broccoli souffle at Mary Mac's, which delivers an elegant crunch via those crumbs on top, while sacrificing none of the dish's inherent cheesy richness."
Michael Stern
"Dressing, stuffing, fillin': call it what you will, the transformation of bread into a supersavory dish is always welcome. Mary Mac's cornbread dressing is redolent of sweet onions and is surprisingly lightweight, even under its mantle of good gravy."
Michael Stern
"I love Mary Mac's do-it-yourself order system ... although by the time I gave my order to the waitress, I had erased, scratched out, and smudged nearly every line."
Michael Stern
"Mary Mac's has been a favorite lunch place in Atlanta since 1945."
Michael Stern
"How many classic urban tea rooms can you name that still serve the dishes that made them famous?"
Michael Stern
"Mary Mac's has been on the Roadfood honor roll since we first hit the road in the early 1970s."
Michael Stern
"All worthy meat-and-three restaurants offer macaroni & cheese. This is one of the best, a virtual cheese custard full of tender noodle nuggets."
Michael Stern
