Pot Likker at Mary Mac's

An Atlanta landmark for 80 years, Mary Mac's Tea Room coninues celebrating its long history as "Atlanta's Dining Room," where Southern hospitality and tradition bring together everyday diners, popular legends, and world leaders over fresh, comforting food. From its beginnings after WWII, Mary Mac’s, a short walk from storied Peachtree Street and the “Fabulous Fox” theatre, has stayed true to the traditions of Southern hospitality, which has embedded polite conversation, good manners, mutual respect and a full plate of outstanding food.

From the kitchen to the staff, Mary Mac's has maintained its fresh, made-from-scratch philosophy for eight decades. This consistency and commitment to quality is why the restaurant is beloved for its classic Southern cuisine, which features all the staples of a "meat and three," along with seafood, traditional dishes, and desserts.

Menu specialties include:

Fried chicken: A favorite, not to be missed.

Georgia peach cobbler: A signature dessert.

Sweet potato soufflé: A popular side dish and a highlight for many diners.

Cinnamon rolls: One of the restaurant's famous breads, which also include yeast rolls and cornbread.

Collard greens: Hand-washed every morning, just as they were in 1945.

Shrimp and grits: Fresh seafood is a part of Mary Mac's menu, and this classic dish is a standout.

Mary Mac's has played host to a wide range of distinguished guests who have enjoyed the famous Southern cooking. These include U.S. presidents like Jimmy Carter, who enjoyed "pot likker" and cornbread.

Nobel laureates, including the Dalai Lama.

Hollywood stars, such as Richard Gere.

Best selling authors Rick Bragg and Roy Blount, Jr.

Famous musicians, including James Brown, Alan Jackson, Elton John and Beyoncé.

The late Congressman and Civil Rights leader John Lewis.

For those who want to take the flavor home, Mary Mac's has published commemorative cookbooks over the years. The Mary Mac's Tea Room 75th Anniversary Cookbook contains over 125 recipes and details the restaurant's history through stories, photographs, and old menus.

Here’s Mary Mac’s recipe for pot likker, taken from the pages of those cookbooks.

Ingredients:

3 to 4 pounds fresh collard greens

2 smoked ham hocks

1 large onion, chopped

3 garlic cloves, minced

2 to 3 quarts water

Salt and black pepper to taste

Fresh Cornbread, for serving

Instructions:

Wash the greens: Wash collard greens thoroughly in several changes of cold water. Remove stems and any tough veins. Stack leaves and roll them up tightly into a cigar-like shape. Slice across the roll into 1-inch-wide strips.

Combine ingredients: In a large, heavy-bottomed pot or Dutch oven, combine the chopped collard greens, ham hocks, chopped onion, and minced garlic.

Simmer: Pour enough water over the mixture to cover it by 2 to 3 inches. Bring to a boil, then reduce the heat to a simmer. Cover the pot and cook for 1 to 2 hours, or until the collard greens are very tender.

Season: Remove the ham hocks from the pot. Pull any meat off the bones and shred it, then return the meat to the pot. Stir well and season with salt and pepper to taste.

Serve: Ladle the pot likker and greens into bowls. Serve hot alongside fresh-baked cornbread for dipping.

For diners at Mary Mac's, the complimentary serving of pot likker is a more than just an amuse-bouche, it’s a Deep South extension of friendship. The savory broth, served with a small piece of cornbread, is the restaurant's signature welcome, steeped in the Southern tradition of hospitality. This small but meaningful ritual prepares the palate and sets the tone for a meal that feels like Sunday dinner at a favorite relative's house.

For non-Southerners, it's a genuine, educational introduction to the region's foodways.