The Great Southeast American Indian Mound Tour of 2010. Part IV

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A brief digression here. Man lives not by archeological tourism alone. He also must eat from time to time. The Aliner Mobile Studio is equipped with three-way fridge, gas stove, sink, and microwave. So I’m normally self-sufficient while traveling when it comes to food.

Yesterday, though, I completely forgot about lunch while at the Ocmulgee National Monument. Just too much to experience there.

Add to that the Culinary Disaster of leaving all four containers of Chili Supreme prepared especially for this trip back home in the freezer. By 4:30 p.m. or so yesterday I faced what could easily have become a crisis situation! Time to abandon all Principles of Travel, and to seek out a restaurant.

On the way to and from the Claystone Campground of the Lake Tobesofkee Recreation Area, on Moseley Dixon Road, I passed a nearby parking lot on the lake side of the road that featured a colorful restaurant sign. I’m not making this up. No PhotoShop deception here. The photo above is of the sign! Click it for a better view. Yes, a restaurant named “Fish N’ Pig.” Oh my.

Behind the sign was what looked to be a large paved parking lot. Raised toward the center so that it all but obscured the view of whatever business was behind it.

It got better. Add to that another sign. One that informed visitors the business would allow “public access” for the purposes of fishing, swimming, or even “etc.,” only for their customers.

Normally I avoid businesses with signs posted that inform potential customers of what is prohibited once inside. They usually indicate proprietors with cranky dispositions and/or personality disorders. Life’s too short ….

So, when a Macon native walking her elderly dog near the Ocmulgee Visitors Center recommended that I stop for dinner at the “Fish N’ Pig,” I politely dismissed the suggestion. Mentioned I had seen the signs. And asked as politely as possible for another recommendation. She replied with a knowing nod of the head and “Yes, yes. But just go eat there.” End of discussion.

Well, I did. And what a dinner it was. By far the best meal I’ve had outside South Carolina in decades! And not expensive.

At the suggestion of the very competent server, Ms. Erin, I ordered blackened pork chops, a baked potato, hush puppies, and coleslaw. Any one, or all of those dishes can be, and usually are, disasters at a restaurant. Best eaten at home where preparation time and cost of ingredients aren’t primary concerns.

Not here! The blackened pork chops were done perfectly, and covered with just the right amount of spicy flavoring. The baked potato was large, and perfectly cooked throughout. The coleslaw too was freshly made and perfect in every way.

There were only two large hush puppies. Often a throw-away item added for bulk even in expensive restaurants. These were beautifully done in fresh oil. Also perfect.

Then there was the dessert. Normally I don’t care for dessert. But Server Erin insisted it was special. And it was! A walnut pie creation with a scoop of ice cream that illustrated the skill of the chef and the pride he takes in his work.

Sorry to go on and on about this place. But it really was incredible. Click here to visit their website. While there, allow the video to play. It’s well worth the time. The two owners, John McCord and Skipper Zimmerman, have to be genuine characters.

This explains the signs in the front, and the signs throughout the restaurant that you see in the text above. Most of their customers are local. They don’t need to advertise. And they certainly don’t need to try to impress those who pass by with sophisticated signs.

I left at 6:15 p.m., after pestering the servers, the manager, and even a couple of customers. Trying to learn more about the restaurant. Everyone was friendly and helpful. Everyone understood my initial apprehension. And by 6:15 p.m., on a Wednesday night, the place was full. With people waiting!

Should your travels take you near Macon, Georgia, be sure to stop at the “Fish N’ Pig.” Only Tuesday through Saturday, now. You’ll be tickled pink.

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