Mary Mac's Tea Room, one of the few remaining grand dames of Atlanta tea rooms. Although fully update, it still has an atmosphere of what I imagined to be, say, 1957, though it's fully integrated today (about 40% of the diners were white during my visit). Walking in, I was reminded of just how friendly Southerners really are, and their hospitality isn't the result of hours of Danny Meyer-esque training.
I ordered the Southern tradition of a meat and two sides, in this case the fried chicken meal for $12.50, with four pieces (leg, thigh, wing, breast), along with an extra side. I also had the first of many sweet teas in Atlanta, the version here being an exemplar of the breed.
The fried green tomatoes: fried to perfection; the crisp and hot exterior was a nice contrast to the cooler, crisp bite of the tomato. The cheese and veggie soufflé was delicious, though somewhat indistinct. The sweet potato soufflé, complete with a dab of marshmallow fluff, was sweeter than many desserts.
But what about the chicken? The chicken was . . . good, but better can be had elsewhere. The dark meat was very good, and the crust was traditional. The breast suffered from being overcooked and dry. Overall, I'll give Mary Macs high points for ambiance and wonderful service, not to mention an excellent value. I'd eagerly return to sample the other Southern specialities, but the fried chicken? Good, but not memorable. I'll add that Mary Macs does have a Goodwill Ambassador that roams from table to table, offering guests a back rub. Hmmmm....
Curly's Fried Chicken, a take-out storefront that seems to be a renovated, modernized version of what may have been a long-standing neighborhood favorite.
Very upscale, nattily dressed and German-SUV-driving African Americans comprised the majority of the patrons, while the remainder consisted of local college students. Surprisingly busy for 10:30 pm on a Monday night. A few parking spaces out front, and only a handful of bar-top tables.
I had the Dre's Combo for $8, with three thighs, a slice of white bread, cole slaw and a heaping pile of fried okra. The frying technique was impeccable, with each piece of okra being a nugget of juiciness encased in a pipping hot shell. The chicken had a very light cornmeal coating. Though cooked properly, it wasn't particularly seasoned, and the pieces were definitely traditional "fryer" chicken, on the small side. Hot sauce was available, but the chicken was supposed to be "spicy", though it was barely detectable. Verdict: the chicken was better than Mary Mac's, but still not nearly as good as Popeyes.
Lunch on Tuesday had to be rushed, as I had a plane to catch. I stopped at The Busy Bee Cafe, but the line out the door convinced me to just order it as takeout. The interior is what one might expect a 65 year-old Atlanta institution to resemble, though the website is thoroughly hipster-ized.
The food was definitely disappointing. I had the fried chicken special for $12.99 - two pieces, dark or white, and two sides.
The carrot souffle was sweetened carrots mixed in a blender and served with an ice cream scoop. The broccoli and cheese casserole appeared to be those two ingredients, blended and stirred into a box of rice pilaf, and again served with an ice cream scoop. The chicken was somewhat overcooked, though crispy, with a flour crust. No particularly outstanding flavor. Just standard fried chicken that could be had most anywhere, probably even at your local Chilis. Not a great value either, and overall, something of a bummer.
What did I learn in my 24-hours in Atlanta? That I did possess the will to bypass Popeyes, not once but twice (the thought did occur to get a piece on my way home through ATL, if only to scrub the memory of the Busy Bee). That I do very much enjoy traditional Southern cooking, and look forward to going back to Mary Mac's. And Curly's Fried Chicken resembled nothing so much as Kelley's Roast Beef in Revere. Popeyes still reigns. Got suggestions? Let me know!
Addendum: I also grabbed a small order of Mighty Wings, a new menu item that McDonald's is testing in greater Atlanta. Really, I happened to be in the one place in America that McDonald's is testing fried chicken; how could I *not* try it? Quick verdict: I got the batch at 5pm, and I suspect it had been sitting in the holding station for some time. Overcooked -- but it showed great promise, as it was still quite tasty. If McDonald's decides to make it a standard menu item, it'd raise the average for them (see the review here).