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Mary Mac's Tea Room Restaurant Review: Owner John Ferrell keeps Mary Mac's looking bright and lively, with good lighting and vivid colors. Once seated, patrons fill out their own order tickets, which are then picked up by one of the always-friendly waitresses. The basic order is a meat and two, three or four vegetables, hence the term "meat-and-three." The house specialty is fried chicken, but other homey offerings include country-fried steak, meatloaf, and chicken and dumplings, the latter simply the benchmark version of the dish. Rainbow trout and fried catfish are draws with seafood lovers, and roast chicken, pork roast or turkey with cornbread dressing are guaranteed chill-chasers. Among vegetables, you'll find sweet potato soufflé, turnip greens, black-eyed peas, okra and fried green tomatoes, and while the Southern view of vegetables is to use meat as a seasoning, many of these are vegetarian friendly, enabling the composition of a vegetable plate. Breads made on-site include addictive cinnamon rolls (you can get some to go by inquiring at the check-out stand), cornbread and yeast rolls. For dessert, choose the peanut butter pie without fail. Complement your meal with good sweet tea.