The operators of Mary Mac’s Tea Room can’t imagine Atlanta without the iconic eatery. The Midtown Atlanta staple is known for its rich history and classic Southern dishes, like fried chicken and collard greens. It’s firmly cemented as a gathering place for Georgians as well as tourists, celebrities and political dignitaries visiting from all over the world. The legendary diner has also made multiple appearances in television shows and films.
It first opened its doors in 1945, featuring a single dining room that could accommodate up to 60 people. When Mary Mac’s was founded by Mary MacKenzie, it was one of 16 tearooms in Atlanta. At the time, it was a revolutionary move as women business owners were not well regarded. After 20 years of ownership, MacKenzie sold the restaurant to Margaret Lupo, who operated it for another 25 years.
The Atlanta establishment now marks eight decades of serving hot plates. It’s on its fourth ownership group and has expanded from its original shop front to now 13,000 square feet, seven dining rooms, including a full-service bar and catering. Inside its Ponce de Leon Ave location, every dining room wall is lined with photographs, many autographed by notable patrons, such as The Dalai Lama, former President Joe Biden, the late former President Jimmy Carter and wife, Rosalynn Carter, the late Congressman John Lewis, James Brown and many others.
For a special edition of “Closer Look,” program host Rose Scott, the “Closer Look” team and WABE Visuals Editor Matthew Pearson visited the restaurant named by the state of Georgia as “Atlanta’s Dining Room.”
Seated inside for the conversation, Scott first talked with long time server Marion Mims, who shared how a golden rule, “treat others the way you want to be treated,” has guided her career. We then heard from Mary Mac’s director of operations, Chad Reynolds, and general manager, Tina Rayner-Leftwich. Both reflect on centering the staff, delivering top-notch customer service, proudly telling Mary Mac’s origin story, operating amid the pandemic and renovating after a roof collapse.
Plus, the “Closer Look” team received a guided kitchen tour as the staff prepared for a typical day, which included step-by-step instructions for preparing the collard greens, fried chicken, various breads and desserts.
