This a soul food-seafood restaurant. The murals are nice.
Tag Archives: Georgia Restaurants
A friend recently reached out to let me know that I should photograph this Fitzgerald landmark because it’s about to be razed for redevelopment, as are all the other adjacent commercial structures. (Thanks, Sara Padgett). The little brick building at the corner of Merrimac Drive and the Ten Mile Stretch will always be remembered as Floyd’s Hamburger Shack, but its history goes back a bit further.
Francis Marion “Frank” Malcolm II (1874-1954) came to Fitzgerald from Waycross in 1906, and in 1910 he bought the largest single tract of land (11 acres) in the city, to which he moved a home from Alapaha Street (still standing) and built other structures over time. [A house he built across the road from his own, in 1948, is where I spent the first six years of my life]. His grandson, renowned artist David Malcolm, told me that the ‘Floyd’s’ building was built in 1930 as a cannery, which employed young women. He even related that my grandmother, Nettie Pate Brown once worked there before she married my grandfather. After the cannery shut down, it was a Venetian blind shop and later, a grocery store.
The association with Floyd’s came in 1952 when J. W. Floyd moved his popular short-order business from the Five-Story Building (Garbutt-Donovan) to this location, which was closer to the new homes and subdivisions being built on the west side of Fitzgerald.
Later owners were Wade and Myrtice Malcolm and their daughter and son-in-law, Barbara and Varnell Hendley. Walter Owens and C. L. Martin also operated a barber shop in the connected space next door to the restaurant.
Hamburgers topped with grilled onions, a concoction known as Mama’s Stew, and barbecue smoked in the pit out back were required eating by generations of families in Fitzgerald. The barbecued goat was a particular favorite.
Pam Hunter, daughter of Barbara and Varnell Hendley, kindly shared the recipe for Mama’s Stew. [Mama was Pam’s grandmother, Myrtice Malcolm]. She writes: I think great recipes are made to pass down to future generations and share with friends! You will need 2 lbs. Ground pork*, 4 lbs. Ground beef and one diced onion. Brown this up in a large pot and drain off the grease. Cover all this with water and add salt and pepper to taste. Next dice 6 large baking potatoes and add to the mixture. Make sure water still covers all. Cook until potatoes are tender. Now add 2 cans of cream corn, one can of LeSueur English peas(drain), 3 cups of Heinz ketchup, and 3/4 cup Heinz 57 sauce. Do not substitute . It will not taste the same! Go easy when adding salt as the ketchup and 57 are both salty, but those taters need some salt when cooking! I hope your families enjoy this as much as mine does! Don’t forget the crackers and salad! This makes a lot, but you can freeze it and it is still good!
*Ground pork and sausage are not the same thing, if you’re wondering. You can find ground pork in most groceries and specialty meat markets.
An iconic hamburger sign was located on the side of the building and was synonymous with Floyd’s.
This structure, located on the site of Williamson S. Stuckey, Sr.’s (1909-1977) original roadside stand, has the familiar teal blue roof that was a beacon to tourists throughout America from the 1940s until the 1970s. I’m not sure as to the date of this structure, but it’s probably from the 1940s or 1950s. The Stuckey’s Candy Factory, built in 1948, is located on the property, as well.
In 1937, Mr. Stuckey had a bumper crop of pecans and opened a roadside stand to sell them to the many tourists who passed through town on busy US 23. His wife, Ethel Mullis Stuckey (1909-1991), concocted a rolled pecan confection which quickly became Stuckey’s most iconic treat, the Pecan Log Roll (some love them, some not so much, but their impact on the business can’t be understated). While pecans and pecan-based treats were always the focus, Mr. Stuckey realized that travelers wanted more, and soon added other confections, a restaurant, souvenirs, and gasoline service.
By the late 1960s, there were over 350 Stuckey’s franchises throughout the United States, and their teal blue roofs were as iconic then as McDonald’s golden arches are today. The family sold the business to Pet Milk in 1967, but the focus became more corporate and less personal and changing travel patterns saw the rise of other roadside businesses that were quite competitive. From 1967-1977, Williamson (Billy) Stuckey, Jr., served five terms in the U. S. Congress. In 1985, determined to see his family name return to national prominence, Mr. Stuckey and a group of investors bought back the family business from Pet Milk. Though the familiar Stuckey’s locations of yesterday are no longer in operation, the brand remains strong and store-within-store locations are once again found throughout the eastern United States. In 2019, Stephanie Stuckey took over as CEO with plans of expanding even more, insuring the Stuckey’s name will be known well into the 21st century.
This was one of the most popular restaurants in Sylvania in its day, with locals and tourists passing through on U. S. 301. It was a much busier road in those days and the stretch from Sylvania to the South Carolina state line still harbors many of these forlorn structures. The interstates ended the glory days of roadside travel and it took a lot of the economy of towns like Sylvania along with it. After Treado’s closed, it was home to at least two more restaurants, Ray’s and Honey’s. Thanks to Dale Reddick and others on the Facebook group Vanishing Georgia for identifying it and sharing their memories.
Alan McIlveen writes: I so much enjoyed your post about Treado’s restaurant. I grew up in Sylvania and had countless meals there. Truly nothing like it anywhere now.
Their cinnamon rolls were world famous. (Really mean it.) I’ve eaten a half dozen at one sitting with fresh milk many times. I have tried to find the recipe but no success. Always a mix of farmers,business men, families, and Yankees -no disrespect intended -sharing an exceptional meal. Always buffet and menu offered. Sylvania was a wonderful place to grow up in the 50’s. If you got in trouble your folks knew about before you got home.
This is the Buzzard Roost, which was the outdoor smoking section at Johnnie’s Drive In. It was really just a place where a lot of tales were told, mostly of the “tall” variety. Johnnie’s closed in 2015 after 70 years and it was a much-loved part of the town it served so well.
If you’ve ever driven between Cordele and Americus via Lake Blackshear you’ve probably noticed this eclectic structure, built to look like an old river boat. It was a popular restaurant/nightclub known as the Anchored Flint and is still in use today as a banquet facility at Lakeshore Marine on the Sumter County side of the lake. The “flint” in Anchored Flint refers to the Flint River, from which Lake Blackshear was created. Thanks to Lydia Cook for the identification.
Just east of the Florida state line at the St. Marys River, Moniac is a an isolated community in deepest South Georgia. What they lack in population, they make up for with this friendly store, which doubles as a restaurant. Since I’d already had lunch in Yulee, I bought some Mexican 7-Up (made with real sugar) in glass bottles. They had several brands in glass bottles.
Since 1866, five generations of the Harris family have cultivated the land they call White Oak Pastures. Today, it’s the most diversified farm in the South and the gold standard of sustainable agriculture in Georgia. Their grassfed beef and lamb and pastured poultry are sold throughout the Eastern United States. Driving around the Bluffton area, it’s obvious that White Oak Pastures is having a major economic impact on the area.
A little background from the White Oak Pastures’ website:
Will Harris is a fourth generation cattleman, who tends the same land that his great-grandfather settled in 1866. Born and raised at White Oak Pastures, Will left home to attend the University of Georgia’s School of Agriculture, where he was trained in the industrial farming methods that had taken hold after World War II. Will graduated in 1976 and returned to Bluffton where he and his father continued to raise cattle using pesticides, herbicides, hormones and antibiotics. They also fed their herd a high-carbohydrate diet of corn and soy.
These tools did a fantastic job of taking the cost out of the system, but in the mid-1990’s Will became disenchanted with the excesses of these industrialized methods. They had created a monoculture for their cattle, and, as Will says, “nature abhors a monoculture.” In 1995, Will made the audacious decision to return to the farming methods his great-grandfather had used 130 years before.
Since Will has successfully implemented these changes, he has been recognized all over the world as a leader in humane animal husbandry and environmental sustainability…His favorite place in the world to be is out in pastures, where he likes to have a big coffee at sunrise and a 750ml glass of wine at sunset.
I knew it was a good sign when I saw Purple Martins (Progne subis) scouting nesting locations at one of the “apartments” near the entrance.
The organic quesadilla I had in the restaurant was literally one of the best I’ve ever eaten. We got there a bit after the normal lunch hour, so we missed the pork chops and sweet potatoes that were on the menu for the day, but this was a great substitute.
I’m glad this is one place and way of life that is not vanishing. Drive a little out of your way and have a meal, stop by the general store in Bluffton, or, if you need to escape the daily grind, spend a night in one of their on-farm accommodations.