The Dish: MacKenzie's Restaurant and Tap Room


Pictured clockwise from front are some of MacKenzie’s Restaurant and Tap Room specialties: seared sea scallops with linguine and sauteed asparagus, spicy creole gumbo with fresh fruit and a freshly baked quiche and an oyster po-boy with french fries.


MacKenzie’s Restaurant and Tap Room in Norcross has a second-story brick deck that overlooks local shopping and has a great view of the woods beyond. (Staff Photos: Danielle Ryan)


MacKenzie’s Restaurant and Tap Room has two separate dining areas that can be reserved for private events. (Staff Intern: Danielle Ryan)


The bar area at MacKenzie’s Restaurant and Tap Room has several flat-screen televisions and a long bar with lots of seating for those who want to catch up on sports. (Staff Intern: Danielle Ryan)


• Buffalo quesadilla — Hand-battered and fried chicken tenders tossed in buffalo sauce then grilled in a seasoned flour tortilla with cheese, served with fries and ranch dressing, $10.95

• Shrimp and grits — Seasoned shrimp sautéed with andouille sausage, onions, red and yellow peppers served in a Creole cream sauce over cheese grits, $16.95

• Wild mushroom ravioli — A variety of fresh wild mushrooms and two cheeses encased in ravioli, topped with a savory cream sauce, diced tomatoes and hickory smoked bacon, $14.95

MacKenzie’s Restaurant and Tap Room

4790 Peachtree Industrial Blvd., Berkeley Lake



• Open since: April 21, 2014

• Owners: Ken Weatherford of Berkeley Lake

• Location: MacKenzie’s Restaurant and Tap Room is located upstairs in the Shops at Berkeley Lake shopping center on Peachtree Industrial Boulevard in Norcross.

• Hours: 11 a.m. to 9 p.m. Monday through Saturday

• Atmosphere: MacKenzie’s has an upscale, rustic atmosphere with distressed wood walls and dark wood furniture. Large paintings of areas and items associated with the mountains and nature contribute to the lake cabin feel. There are two separate private dining areas that can be rented for group functions as well as a large balcony brick porch. The restaurant is lit with cloud ceilings that emit a warm glow.

• Menu: MacKenzie’s menu was inspired by taking customer favorites from Weatherford’s previous dining ventures and adding new dishes to complement them. Many of the recipes are original family recipes, though Weatherford likes to try new things and adjusts the menu according to customer response.

From 11 a.m. to 4 p.m. MacKenzie’s offers lunch specials that are smaller in portion and have one side instead of two for a reduced price. For lunch, MacKenzie’s also offers sandwiches that are not available on the dinner menu. Some of these are very popular and include shrimp or oyster po-boys, a California chicken salad croissant and a reuben.

Every day there is a different daily special, unique quiche, daily soup and a vegetable of the day. Everything from the quiches to salad dressings and desserts are made in-house.

Some of the most popular dishes include signature quesadillas, shrimp and grits, signature salads, including a salmon salad and the spicy Creole gumbo.

In addition to a wide variety of dining options, MacKenzie’s also offers a great deal of beverage choices. There are 28 draft beer taps, 30 to 35 varieties of bottled beer, a full bar with specialty martinis and cocktails and 32 different varieties of wine.

The drafts focus on local craft beers, including some from Monday Night Brewing of Atlanta, Terrapin Brewery of Athens, Jailhouse Brewery of Hampton and Jekyll Brewing of Alpharetta. To allow customers to try a number of different beers, the restaurant will serve beer flights of four 4-ounce glasses, each with a different craft beer.

• Things you might not know: MacKenzie’s was named for Weatherford’s 12-year-old daughter.

This is Weatherford’s third restaurant venture. The first was Norcross Station Cafe in the old Norcross depot and the second was Houndstooth Grill and Tavern in Braselton. Between the two restaurants he has gained more than 20 years of ownership experience.

A Mother’s Day brunch buffet is planned for Sunday, May 11.