Fountain of Juice: An homage to both old and new

Macon has always been a city where food carries stories, and sometimes those stories travel across generations, oceans and even a few restaurant concepts. 

At Fountain of Juice, known to regulars simply as FOJ, the story begins long before the first smoothie was ever blended. The roots go back to a family with deep culinary ties to the city, including the well-known Natalia’s — a downtown restaurant that built a loyal following for years before changing hands. Today, that same family legacy continues in new ways, including FOJ and Roma’s Pizza, where traditional Italian influences meet the tastes of a modern Macon crowd.

Natasha grew up with her Italian mother, who founded the renowned Natalia’s in Macon. From childhood, Natasha was steeped in hospitality and authentic cuisine. Today, her ventures honor that legacy with every dressing and sauce made in-house. The chicken salad, featuring locally sourced chicken from Springer Mountain, right here in Middle Georgia, shines with a nod to the iconic former Macon eatery Len Berg’s famous dressing — a perfect blend of history and local pride. Let me know if that hits the spot!

FOJ might be known first for fresh juices, bowls and lighter fare, but spend a few minutes talking with the staff and it becomes clear that the menu is more than a collection of healthy options. It’s a reflection of memory, heritage and a genuine affection for local food culture. 

General manager Brittany Cater describes the place as somewhere people can feel good about what they’re eating without sacrificing flavor, which, if you’ve ever endured a truly disappointing “healthy” lunch, is no small achievement.

One of the more intriguing inspirations behind a dish on the menu reaches back to a restaurant that many longtime residents still talk about with a kind of reverence usually reserved for high school football champions and grandmothers’ Sunday cooking. Len Berg’s, which operated in Macon for decades before closing in 2005, was widely considered a local institution. Accounts from longtime residents and archived references describe it as the sort of place where generations of families gathered, where recipes stayed consistent and where regulars could walk in and be greeted like relatives who happened to pay their tab.

While Len Berg’s is gone, its influence lingers in small but meaningful ways. At FOJ, one recipe was developed as a nod to that tradition, not as a direct copy but as a respectful wink to a restaurant that helped define dining in Macon for much of the twentieth century. It’s the culinary equivalent of sampling an old record in a new song: familiar enough to spark recognition, fresh enough to stand on its own.

The atmosphere at FOJ reflects that same balance between past and present. It’s bright, welcoming and energetic, the kind of place where you might see a group of friends catching up, someone tapping away on a laptop or a customer staring thoughtfully at the menu as if choosing between smoothies is a life-altering decision. And, to be fair, on a hot Georgia afternoon, it can feel that way.

Meanwhile, just across the family’s culinary portfolio, Roma’s Pizza carries the torch for classic Italian flavors, offering pastas and pizzas that lean into tradition. Together, the two restaurants show the range of what the same passion for food can produce: one focused on freshness and vitality, the other on comfort and time-honored technique. It’s a combination that reflects the family’s background and their ongoing connection to both Italian heritage and the Macon community.

What makes FOJ particularly compelling, though, is the sense that it’s still evolving. Restaurants often chase trends, but FOJ seems more interested in building something lasting, something that might, years from now, be remembered the way people still remember Len Berg’s. That kind of reputation can’t be rushed; it’s earned one satisfied customer at a time. If you want to try it for yourself, make sure you get Car’s Chicken Salad and get a side of one of their house made dressings — the Poppyseed! It’s sweet and tangy all at the same time. 

For now, FOJ stands as a reminder that Macon’s food scene isn’t just about where you eat today, but about the stories that carry forward from yesterday. And if history is any indication, those stories tend to taste pretty good.

When I sat with Brittany and we were talking about FOJ, she told me she’s been there since opening day. That’s 18 years of watching this eatery grow into what it is today. We both laughed when we spoke about the popularity. Your grandparents probably took you to Len Berg’s for dinner and now those grandchildren are bringing their kids to eat at FOJ! It’s not just about a good meal, it’s a walk through memory lane. 

I am always amazed when I come across a restaurant’s history. For most people, they are just looking for a good meal — not me. I am looking for the story because, let’s face it, a story along with a meal just makes the food taste better. Until next time Macon, Let’s Eat!

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