Unearth The Voyage
Georgia’s buffet scene serves up some of the most authentic Southern comfort food you’ll ever taste. These all-you-can-eat havens dish out everything from crispy fried chicken to slow-cooked collard greens just like grandma used to make. Whether you’re a local or just passing through, these spots offer the perfect chance to experience true Southern hospitality one heaping plate at a time.
The Smith House — Dahlonega’s Mountain Treasure
Hidden in the North Georgia mountains since 1922, The Smith House serves family-style feasts where strangers become friends. Platters of crispy fried chicken, country ham, and fresh mountain trout circulate around long wooden tables until everyone’s had their fill.
The building itself sits atop an abandoned gold mine discovered during renovations in 2006. Vegetables come fresh from local farms, with seasonal offerings like summer squash casserole and autumn apple fritters.
Homemade biscuits arrive piping hot, demanding to be slathered with their famous apple butter. For dessert, don’t miss the blackberry cobbler topped with vanilla ice cream that slowly melts into the warm fruit below.
The Deer Lodge — Hiawassee’s Mountain Comfort
Perched among the Blue Ridge Mountains, The Deer Lodge welcomes hungry travelers with a log cabin atmosphere and hearty portions that could satisfy a lumberjack. Antler chandeliers hang overhead while the aroma of smoked meats fills the air.
Friday nights bring out locals and tourists alike for the legendary catfish buffet. Golden-brown fillets come piled high alongside hushpuppies that crackle when you bite into them.
Don’t overlook their Brunswick stew, a Georgia tradition simmered for hours until the flavors meld perfectly. Save room for the homemade banana pudding topped with vanilla wafers that somehow stay crisp despite the creamy layers beneath.
Ole Times Country Buffet — Statewide Southern Classic
Stepping into any Ole Times location feels like a family reunion where everyone’s welcome. The buffet stretches nearly wall-to-wall with steam tables holding every Southern classic imaginable.
Wednesday’s fried chicken draws crowds who know the secret: crispy coating that shatters perfectly while keeping the meat juicy inside. Their mac and cheese achieves that elusive balance between creamy and firm, with a golden-brown top that people politely fight over.
Collard greens simmer with ham hocks until tender, releasing a potlikker so good you might ask for a spoon. Sweet tea comes in glasses the size of small buckets, kept full by servers who seem to appear just when you need them.
S&S Cafeteria — Macon’s Time-Honored Tradition
Since 1936, S&S Cafeteria has been feeding Macon families with recipes that haven’t changed in generations. The cafeteria-style line moves with practiced efficiency as diners point to exactly what they want.
Regulars swear by the salmon croquettes that appear every Thursday, crisp on the outside with a delicate, flaky interior. Vegetable sides steal the spotlight here—squash casserole topped with buttery crackers and corn pudding that walks the line between savory and sweet.
Grandmothers nod approvingly at the yeast rolls, which arrive at your table still warm from the oven. The banana pudding recipe remains a closely guarded secret, though many have tried to replicate its perfect balance of creamy, sweet, and nostalgic.
Western Sizzlin’ — Sizzling Southern Staples
The moment you walk through the door, the aroma of grilled steaks and home cooking wraps around you like a warm hug. Western Sizzlin’ marries steakhouse quality with buffet abundance in a way that satisfies both quantity and quality seekers.
Their signature hot bar features carved roast beef that melts in your mouth alongside country-fried steak smothered in peppered gravy. The yeast rolls emerge from the kitchen in constant batches, disappearing almost as quickly as they arrive.
Regulars time their visits for the Friday seafood additions when fried shrimp and baked fish join the lineup. The dessert bar tempts with cobblers bubbling in their ceramic dishes—peach in summer, blackberry in spring, and apple year-round.
Ole Country Buffet — Waycross’ Down-Home Delight
Family-owned and fiercely proud of it, Ole Country Buffet stands as a Waycross landmark where locals gather not just for meals but for community. The modest exterior gives way to a warm dining room where conversations flow as freely as the sweet tea.
Their fried chicken recipe dates back three generations, with a peppery crust that regulars can identify blindfolded. Collard greens cook low and slow until they surrender completely, seasoned with smoked ham hocks from a local butcher.
Buttermilk biscuits arrive in wicker baskets lined with checkered napkins, begging to be paired with cane syrup or homemade strawberry preserves. Don’t miss the bread pudding drizzled with bourbon sauce—a recipe the owner’s grandmother brought from New Orleans decades ago.
Grandma’s Kitchen Buffet — Warner Robins’ Homestyle Haven
Housed in a converted farmhouse on the outskirts of Warner Robins, Grandma’s Kitchen lives up to its name with food that tastes like it came straight from a family cookbook. Checkered tablecloths and mismatched chairs create a homey atmosphere that puts newcomers instantly at ease.
Their country-fried steak achieves the perfect ratio of meat to breading, swimming in a pepper gravy that locals have been known to eat with a spoon. Sunday brings out their famous fried chicken, brined overnight before being dredged in seasoned flour and buttermilk.
Mason jars of pickled vegetables line the buffet—sweet and spicy cucumbers, okra, and green tomatoes put up during summer harvests. The peach cobbler becomes legendary in July when Georgia peaches reach their peak sweetness.
Barnes Buffet — Albany’s Southern Soul
What began as a small lunch counter in 1967 has evolved into Albany’s premier destination for soul food served buffet-style. Barnes Buffet maintains its original recipes while the dining room has expanded three times to accommodate its loyal following.
Their smothered pork chops fall apart at the touch of a fork, braised for hours with onions and bell peppers. Black-eyed peas and rice cook together in the traditional Lowcountry style, absorbing flavors from smoked turkey wings.
Sunday after church brings special additions like oxtails and neck bones that sell out by early afternoon. The sweet potato pie causes weekly debates about whether it’s better than the red velvet cake—both recipes came from the founder’s mother and remain unchanged for over half a century.
Old Times Country Buffet — Tifton’s Taste of Tradition
Farmers and city folks alike queue up outside Old Times Country Buffet, especially after church on Sundays when the parking lot fills with families dressed in their best. The restaurant occupies a former general store, with original wooden floors that creak pleasantly underfoot.
Their fried green tomatoes maintain the perfect balance—crisp cornmeal exterior giving way to tangy fruit that hasn’t lost its firmness. Chicken and dumplings feature hand-rolled dough that’s neither too thick nor too thin, floating in broth that’s been simmering since dawn.
Seasonal vegetables arrive from farms within a 30-mile radius, often picked that morning. The buttermilk pie, a house specialty, comes topped with a delicate meringue that’s torched to order, creating a marshmallow-like finish that complements the tangy filling.
Brown’s Soul Food Buffet — Columbus’ Soulful Sensation
Three generations of the Brown family have presided over this Columbus institution, where recipes pass down like precious heirlooms. Photos of family members and notable visitors line the walls, creating a museum-like quality that honors both the food and its history.
Their turkey wings achieve legendary status, slow-roasted until the meat nearly falls off the bone, then smothered in gravy made from the drippings. Candied yams glisten under heat lamps, their sugar-butter mixture forming a glaze that borders on dessert territory.
Cornbread dressing appears daily rather than just during holidays, studded with celery and onions and moistened with rich chicken broth. The banana pudding comes in individual cups with the meringue still warm from the oven—a sweet finale that leaves diners planning their next visit before they’ve even paid the bill.
