3rd & Cherry: Where every night is worth celebrating

There are restaurants you go to… and then there’s 3rd & Cherry, the kind of place you experience. Tucked right into the heart of downtown Macon, this gem has only been open since June 1, 2023, but it already feels like an instant classic — as if it’s been waiting for you your whole life.

It’s the spot you pick when you’ve got something big to toast. It’s the spot you pick when you’ve got absolutely nothing to toast. Because at 3rd & Cherry, the moment itself becomes the celebration.

For me, it’s the vibe that refuses to choose, and for good reason. Ask anyone who walks through the door to describe the vibe, and you’ll get a different answer every time — and that’s exactly what makes it magic. 

Owner Eddy (yes, the same Eddy who greets you at the door with the warmth of someone welcoming you into his home) once envisioned a straightforward steak-and-potato kind of restaurant. Simple. Wholesome. No frills.

Instead, the universe said, “Not so fast,” and gave him fine dining with a heartbeat. The décor is contemporary with an industrial edge, but the atmosphere depends entirely on you. Romantic date night? Perfect. Girls’ night? It fits like a glove. Business meeting? They’ve got the finesse for that. Celebration dinner? They’ll make it unforgettable. A random Tuesday because you’re craving something beautiful? They’re ready.

It’s that rare restaurant that manages to feel both high-end and completely at home at the same time. One moment you’re admiring the elegance of the space; the next you’re talking to staff who treat you like they’ve known you for years. That’s intentional because hospitality isn’t a feature here — it’s the soul of the place. 

In fact, they don’t have “customers,” instead they see everyone as “repeat guests,” even if you’re dining for the first time. 

And then, there’s the guy who had a vision to build something unique, unintentionally. Before 3rd & Cherry became one of Macon’s most beloved dining rooms, Eddy was a kid in Puerto Rico cutting hair and working his way up from dishwasher to busser at a fast-food Chinese restaurant. He earned a degree in computer science but joked that he can barely turn on a computer.

Culinary school? Never attended. Restaurants? He’s worked every job. Skill? Built through passion, service and cooking for family.

He found his calling in kitchens, and even more in mentorship. His head chef, Caleb, was just 21 when Eddy hired him at a previous restaurant. Today, at 26, he leads the kitchen at one of the city’s most admired restaurants. It’s a full-circle moment served medium-rare.

Add in General Manager Tiffani (who is also Eddy’s niece) and veteran server Isiah, known for making guests feel relaxed and welcomed the moment they sit down, and you’ve got a team rooted in loyalty. 

Most employees have been here from day one and it shows in every detail. Isiah was my server when I went to 3rd & Cherry the first time. To say that he made us feel at home was an understatement. He made us feel like he’s known us for years and it was a magical experience. 

But what about the menu? What’s the goal here? Some restaurants cling desperately to a “theme.” 3rd & Cherry boldly chooses not to. Steak, seafood, Puerto Rican classics, Italian comforts, salads and elevated favorites all coexist harmoniously on a menu that celebrates versatility.

Best sellers include the Spinach Dip and Crab Cakes, which fly out of the kitchen. Macon cannot get enough salmon — and the kitchen knows it. The shrimp and lobster fettuccini and ribeye are beloved staples.

Then there’s the underrated dish that people aren’t ordering but absolutely should: the Caribbean seafood salad. Served cold and bold, Eddy stands behind it like a proud father at graduation, wondering when its moment will come.

The best way to describe the dishes is simple: every plate feels like someone cared. Whether it’s the moist, buttery Chilean sea bass that practically melts, the ultimate pork chop large enough to need its own ZIP code, or the Caribbean-style mofongo with steak that transports Puerto Ricans straight back home, every dish has intention behind it.

The side dishes are an experience of their own. The Yukon gold mash is so smooth it could make an Irish cook question their ancestry. The arroz con gandules is a Puerto Rican love letter. The sweet plantains are warm, golden comfort. The parmesan risotto is silky, perfectly cooked and deeply satisfying.

Desserts round things out beautifully, from the crème brûlée with its perfect crack to the pumpkin tres leches that’s dense, balanced and far from overly sweet.

One of the most striking things about 3rd & Cherry is the sense of home. Eddy cooks every day. His wife doesn’t bother to compete, and he jokes that she shouldn’t have to. He recognizes familiar faces constantly and it never surprises him.

The restaurant donates gift cards to local fundraisers and shows up for the community in ways that extend beyond the dining room. It’s the kind of place where you feel the roots, the loyalty and the love. And much like me, Middle Georgia may not be our birthplace, but it sure feels a lot more like home when you are engulfed in the community. 

The beauty of 3rd & Cherry is that you don’t need an anniversary, a promotion or a milestone to dine there. The celebration is built into the experience. Just show up hungry, curious and ready to enjoy the company of the people you love. 

I’d caution first time visitors to come with any level of expectations, though. Your expectations won’t be met, but well exceeded. 3rd & Cherry is one of those places that will quickly become a favorite experience and every time you’re there you will create a different memory. 

Friendship tastes better here. Moments feel bigger. Memories linger. This isn’t just dinner — this is dining Macon-style. Find Them at 379 Third St. in downtown Macon.

If you haven’t been yet, make a reservation. If you have, you’re probably already planning your next visit. And once you dine here, you’ll understand why Macon is falling in love with 3rd & Cherry.

Billy Hennessey is the food columnist for The Melody. Write him an email at newlifenkiss@gmail.com.