Chilly treats from the Philly streets

A correction has been made to the online version of this story. In the print edition of this story, it was incorrectly stated that Andre Roberts’ mother formerly worked at Spud Dogs, but it was Jesse Ussery’s mother.

On a warm afternoon in downtown Macon, there are few things more satisfying than the first icy spoonful from Macon Water Ice. The place feels like summer even when the calendar says otherwise — bright flavors, a steady hum of conversation and that unmistakable chill in the air that comes from freezers working overtime. 

People drift in from the sidewalks, some escaping the Georgia heat, others just chasing a sweet habit they’re not even trying to break anymore. 

What started as a simple idea between two friends has grown into one of the most energetic food spots in the city, and spending time with co-owners Jesse Ussery and Andre Roberts makes it clear that the personality behind the counter is just as memorable as what’s in the cup.

Ussery, a Macon native who once worked as a warehouse supervisor at Coca-Cola and sold home-cooked plates on the side, and Roberts, who moved here from Philadelphia in 2007 and was previously involved with Recess Bar and Lounge, didn’t meet in a kitchen at all. They met doing party promotions and built a working friendship long before they ever thought about running a restaurant. Ussery admitted he never quite understood Roberts’ love of water ice until the day he tasted it for the first time. That was all it took. He was hooked, and the idea to go into business together started taking shape. They began with pop-up water ice and lemonade stands, slowly building capital — becoming fully self-funded, one cup at a time.

Macon Water Ice has been around since 2016, though the current downtown location opened in 2023. The building itself carries a bit of history; Ussery’s mother once worked in the space years ago when it housed a business called Spud Dog. After a short-lived Brazilian restaurant closed, they spotted the vacancy sign and jumped at the chance. Water ice was always the first concept, but Roberts had another love he wanted to bring South with him: authentic Philly cheesesteaks. Amoroso rolls are delivered straight from Philadelphia, and many of the water ice flavors trace their roots back there. The drinks, however, are made in-house. I tried the Palmer — tea and lemonade — and it was the kind of refreshment that sneaks up on you until suddenly your cup is empty and you’re wondering how that happened. Needless to say, I had to get another to go. 

The vibe inside is lively, casual and a little bit ambitious. Business is so strong that they’ve already taken over the storefront next door and are expanding, with plans to focus even more heavily on the water ice side. The menu keeps evolving too, especially the wings, which Ussery proudly calls his baby. The goal is to reach 100 wing flavors; they’re currently at 57 and inviting customers to help get them the rest of the way, even planning a wall where fans can suggest new ideas. They’re aiming to hit that 100-flavor mark before the Cherry Blossom Festival, which sounds like exactly the kind of big, slightly wild goal that fuels a place like this. If you go to their Facebook page, a lot of folks are offering up their suggestions. It’s fun to watch!

I ordered a six-piece of the honey pineapple jerk wings, and they were everything the hype promised. Sweet heat is the way to this foodie’s heart, and those wings went straight there. I’ll admit, I’m usually not a fried-wing person; I tend to prefer them smoked, but exceptions exist for a reason, and Macon Water Ice is mine. They were crispy without being greasy, which for me is the line between love and regret. A specialty flavor that day, honey whiskey apple, had already sold out, which I’m told happens often, along with the cheesesteaks that disappear faster than you’d expect. Roberts’ personal favorite wing style is simple Southern fried — salt, pepper and ketchup — proof that sometimes the classics don’t need improving.

The cheesesteaks themselves have developed a bit of a reputation, helped along by a certain cheeky social media post about how “she asked how big it is and I told her 12 inches.” After Amoroso rolls increased in size, the sandwiches followed, and let’s just say the internet noticed. Ussery laughed while telling the story of how busy they got afterward, and judging by the steady stream of orders coming out of the kitchen, that momentum hasn’t slowed much. Social media, handled by Ussery, has become part of the restaurant’s personality, playful and a little mischievous, much like the owners themselves. And to be blunt, I am here for it. It’s light hearted humor meets amazing food. It’s a vibe that I can get into. 

Success hasn’t come without challenges and neither Ussery nor Roberts had ever worked in a restaurant before opening this one. Ussery even bears a scar from learning the hard way how to clean fryers, a reminder that every plate served has been earned through trial, error and persistence. They never even had an official grand opening; they were too busy figuring out equipment and keeping up with customers. Still, the awards began to pile up: Best of Middle Georgia for Frozen Treats, first place during Wing Week, multiple Best of Georgia honors, a French Fry Fight win, People’s Choice at Macon Restaurant Week, and a second-place finish in Macon Burger Week, where 555 of their burgers sold during the event alone. February is usually a slow month in the restaurant world, but not here, not this year.

That Burger Week entry is actually how I first discovered Macon Water Ice. They used fresh peaches on a grilled burger — an idea I initially doubted and then immediately loved. I’ve mentioned more than once, publicly and without shame, that it deserves a permanent place on the menu. As of now, it hasn’t happened, but I remain hopeful and fully prepared to keep lobbying like it’s my civic duty. Maybe our readers can remind them how much they enjoyed it next time they go in — tell them Billy sent you. 

Beyond the food, what stays with you most is the sense of purpose. During our conversation, I asked Ussery what message he would give to young people in Macon who might be struggling to see a future for themselves. Without hesitation, he said, “If you dream about it, you can do it and don’t give up. Don’t be around people who don’t believe in your ideas.” He went on to add, “You can do anything. Don’t fall into the negative. If you surround yourself with people who believe in your positive vision, you will accomplish your dreams.” 

Hearing that in a space built from pop-up stands and determination, it lands differently. It feels real. Ussery is as real as it gets. A kid growing up in Macon with no restaurant experience whatsoever now co-owns one of the most successful spots downtown. He, himself, is a positive vision. 

Macon Water Ice is a local, Black-owned business built by two friends who believed in an idea, believed in each other, and kept going when the easier option would have been to quit. That spirit shows up in everything, from the expanding storefront and fan-suggested wing flavors to the cups of water ice that keep sliding across the counter, one after another. It’s the kind of place that reminds you success doesn’t always arrive with fanfare; sometimes it arrives in small steps, long hours and a stubborn refusal to give up. And sometimes, it arrives with a side of honey pineapple jerk wings and a cup of lemon water ice, which, if you ask me, isn’t a bad way to do it at all. Until next time Macon, Let’s Eat!

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