Local eatery brings ‘farm to table’ food to Macon

When you take a look at what people are saying about Grow Fresh Local Food, one thing becomes immediately clear: This is not just a place to grab lunch, it is a place people feel something about. 

Review after review on Facebook highlights the freshness of the ingredients, the comfort of the food and the welcoming, down-to-earth atmosphere that keeps guests coming back. Customers consistently praise the homemade quality, generous portions and thoughtful vegan and vegetarian options, something that is not always easy to find in Middle Georgia. While some mention that the exterior may not immediately stand out, nearly everyone agrees that once you step inside, you quickly realize you have found something special. Since opening in September 2015, Grow has quietly built a loyal following and a reputation as one of Macon’s most authentic farm-to-table dining experiences.

You know how sometimes you pull up to a place and your first thought is, “Wait… is this it?” That was my reaction when I first arrived at Grow Fresh Local Food on 1019 Riverside Drive. Housed in a boldly painted green building that was once a KFC, complete with a red roof, the exterior may not immediately capture your affection. In fact, you might slow down for a moment just to make sure you are in the right place or second guess if you want to eat there. Let’s be honest, the green is one of those greens that doesn’t scream “Come in and eat here!” But, don’t let that stop you. 

And if you read through the restaurant’s reviews, you will notice that others have had a similar first impression. Many describe it as “unassuming” or easy to overlook. But that first impression quickly fades the moment you walk through the door.

Inside, everything shifts. It does not feel like a traditional restaurant. Instead, it feels like stepping into a 1980’s farm kitchen, the kind where something is always simmering and recipes are passed down through generations. There is a warmth and simplicity that immediately tells you that you are about to enjoy something genuine.

That sense of authenticity begins with the woman behind it all. Grow owner Saralyn is funny, approachable and deeply rooted in both her craft and her community. She has called Macon home since 1986 after arriving on a scholarship to Wesleyan College. Her journey through the restaurant world, from co-founding Ingleside Pizza in the early 1990s to years spent working with Jim Shaw, ultimately led her to open Grow. What was once a fast-food space has been thoughtfully transformed into something entirely her own.

More than 50% of the ingredients that come into Grow are locally sourced, and if they are not from Middle Georgia, they are at least sourced from within the state. This commitment goes beyond freshness. Supporting local farmers helps strengthen the community and keeps resources circulating within the local economy. At a time when economic uncertainty can be felt more deeply in smaller communities like Middle Georgia, that kind of intentional sourcing carries real significance. Food builds community. Eating locally builds community. Doing both builds exactly what Macon is today. 

As Saralyn explained, she did not grow up with the term “farm to table.” 

“We just called it food,” she said.

That philosophy is reflected throughout the restaurant. Grow works closely with local farms, purchases excess produce from gardens and even supports young growers by buying fruits and vegetables from children in the community. It is a model built on connection, sustainability and trust.

“I love it when local growers contact me asking me if I’m interested in buying fruits, veggies, etc,” Saralyn said.

Her impact reaches far beyond the walls of her restaurant. In 2025, she was recognized by Wesleyan College with a Service to the Community honor as part of its “First for Women” initiative, a well-deserved nod to the work she’s been doing for years to support local farmers, invest in the local economy and show up for the Macon community in a real and meaningful way.

The menu changes four times a year to reflect the seasons, and the current spring offerings capture that freshness in every dish. While Grow is open for lunch Monday through Friday and has stepped away from dinner service to focus on what it does best, the restaurant has also become a sought-after catering partner for events ranging from weddings and galas to community gatherings such as the Historic Macon Patrols Party and Theatre Macon celebrations. Saralyn also said she caters a lot of “celebrations of life” for distinguished members of the community, friends that everyone knows and customers’ families. 

Guests are welcomed with a basket of boiled peanuts, a small but meaningful Southern touch that sets the tone. 

I began my visit with the Grow and Loy’s beet and berry cold-pressed juice, made fresh and sourced through Loy’s Farmers Market. The flavor is bold, slightly sweet and refreshingly tart. This is a new joint venture between two locals that started with an idea on New Year’s Eve. The first “official” press was done on New Year’s Day. Why wait for perfection? It’s delicious! 

I ordered The Cold Plate Combo and it offered a more personal experience. Mom’s Chicken Salad, served over greens alongside cucumber salad and a pea and orzo salad with brown butter saltine crackers, carries a story with it. Saralyn shared that the recipe came from her mother, who passed away last October. It is a dish that feels as comforting as it is flavorful, a reflection of both memory and tradition. Mom’s Chicken Salad is the owner’s favorite menu item and it’s available on all four seasonal menus. 

The One Love Bowl, featuring jerk chicken, black beans, rice, cabbage and pineapple salsa, brings a vibrant and satisfying contrast. It is worth noting that Grow also offers an impressive range of vegan and vegetarian options.

The bright green exterior, which was painted by an artist known for his work with The Allman Brothers Band, has become part of the restaurant’s identity over time. What may seem understated or unexpected at first glance becomes part of its charm, much like the experience itself. Saralyn’s first impression when she saw what the green did to the building was nothing short of shock, she recalled. But, over time, she said she has grown to love it and wouldn’t change a thing. 

Restaurants like Grow play an important role in preserving the character of a community. In an era when larger chains continue to expand, locally owned establishments that prioritize quality, sustainability and connection are more important than ever. Grow stands as a reminder of what can be achieved when those values remain at the center of the table.

Saralyn shared that she hopes to still be running her restaurant at 80 years old and maybe even beyond. After spending time at Grow, that does not seem far-fetched. Fortunately for us, we have many decades ahead of us without having to worry about Saralyn going anywhere anytime soon. The next time you pass by that green building, consider stopping in. You may just find yourself returning again and again.

Until next time, Macon, let’s eat.

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