Eatery in former Len Berg’s location feeds new generation

There are certain buildings in Macon that almost seem to have a heartbeat. Long after the lights go out and the last customer leaves, the stories somehow remain. One of those places sits quietly at 440 Walnut Street. For nearly a century it was home to the legendary Len Berg’s Restaurant, where generations of Macon families gathered over fried chicken, homemade peach ice cream and enough memories to fill a cookbook. After Len Berg’s closed in 2005, Kimchi Factory carried on the tradition of serving the community from the same location. Now another chapter is being written inside those familiar walls. Welcome to Saucy’s Kitchen.

As if Macon wasn’t already the world’s biggest small town, I discovered another funny connection shortly after I ate at Saucy’s. Macon native and Saucy’s co-owner Julie Koo just happens to be childhood friends with one of my fellow flight attendants. Leave it to Macon for everyone to somehow know everyone.

The story behind Saucy’s Kitchen is one that a lot of people can relate to. Jeremy Nguyen and Julie were living in Atlanta, working hard but finding themselves stuck in the cycle so many young families experience. The cost of living kept climbing, the dream of starting a family seemed further away and Jeremy knew he wanted to build something of his own instead of continuing to work for someone else. They packed up, moved to Macon and decided to bet on themselves.

Neither of them came from restaurant backgrounds. Jeremy worked as a warehouse manager in Atlanta and still travels as a field technician servicing point-of-sale systems. Julie worked as a nanny. 

Opening a restaurant wasn’t exactly the obvious career move. Jeremy admitted that every day has been another lesson. The learning curve has been steep, but watching first-time customers become regulars makes every challenge worthwhile. That sense of community is exactly what they hoped to build. 

“Watching Saucy’s gaining regulars makes me and my wife so happy because we’re becoming a part of the Macon community,” Jeremy said.

When I asked what makes Saucy’s different from every other restaurant in town, Jeremy’s answer surprised me and immediately earned my respect. “That’s not up to me to answer. That’s up to my customers.” He continued, “I’m not trying to compete with anyone. I’m just here to do my thing, feed my community and stay focused on providing for my family.”

That may have been my favorite answer I’ve heard from a restaurant owner all year. There wasn’t a hint of ego. Just a desire to build something lasting. And Jeremy’s right! Restaurant owners don’t define restaurants  — we do! 

Jeremy and Julie created a menu with something for just about everyone, including burgers, wings, Philly cheesesteaks, gyros, shrimp, fish, tenders, salads and more.

Of course, I couldn’t let Jeremy get away without asking about the restaurant’s name.

“I don’t believe in dry rubs,” he laughed. “That’s why we call it Saucy’s.”

Jeremy said every one of their nine wing sauces is made in-house because they want customers licking their fingers when they’re finished. I’d say that’s a pretty solid mission statement.

Our conversation eventually drifted back to the building itself. I asked whether people still come in talking about Len Berg’s, and Jeremy’s face immediately lit up. He genuinely enjoys listening to longtime Macon residents reminisce about birthdays, family dinners and memories made inside those walls. Rather than trying to replace that history, he embraces it.

“History will live on at Len Berg’s,” he said.

He isn’t trying to erase what came before him. He’s trying to honor it while creating memories for a new generation of diners.

Now, let’s eat.

I ordered the Chicken Gyro Combo for $10.39, which included a mountain of crispy crinkle-cut fries and a fountain drink. I’ll admit it, my first reaction was skepticism. At that price, I expected a pita with about three lonely pieces of chicken hiding inside.

I was completely wrong. The pita was absolutely stuffed with chicken, lettuce, tomatoes and onions, all topped with a fantastic house sauce. I watched everything being prepared fresh, and the chicken was juicy, tender and perfectly seasoned.

Jeremy said one menu item he wishes more people would try is the lamb gyro because many diners are hesitant about lamb. After tasting the chicken version, I’m already planning another visit to see what I’ve been missing. Their biggest sellers have been the wings and the Philly cheesesteaks, especially the Chicken Philly, which  is seasoned with their own proprietary blend.

I asked what hobbies Jeremy and Julie enjoy outside of work. They both looked at each other and laughed: “Our daughter.”

Saucy’s Kitchen feels exactly the way Jeremy hoped it would. Welcoming. Comfortable. Nostalgic. It’s the kind of neighborhood joint where regulars know each other’s names, and in a city like Macon, that’s exactly the kind of place we need.

I have a feeling this won’t be my last stop there. There are still plenty of items on the menu calling my name.

Until next time, Macon… Let’s Eat!

Billy Hennessey is the food columnist for The Melody. Write him an email at [email protected].