What's your favorite restaurant? One of my "top five" has been Mary Macks (sp?) in Atlanta, Georgia. But I haven't been there for over a decade. I'm not certain that it even still exists. I do know that the establishment moved about ten years ago and set up business in another location not far from their original 1950's strip mall collection of store fronts. And I'd like to return. It was a low-key place where you were given your "check" when you walked in the door, then filled in what you wanted to eat from the day's menu and gave the check to a charming elderly Atlantean woman who would approve of your selections or suggest changes so you'd have a good dining experience. It was just plain and simple Southern Cooking. Nothing expensive. This spring I need to check up on old friends nearby in Alabama and will spend four or five days in Atlanta. So, I've been dreaming of the Sweet Potato Chiffon Pie that was/is a hall mark of that establishment's menu. Do any of you Atlanteans know if Mary Macks is still in existence and the address? It's migration time for me and the squeeze. We return to Spain at the end of this month. He'll fly directly on Areolineas Argentina (Argentines get a discount just for being Argentine). I'll fly from Buenos Aires to Atlanta, then LaGuardia, find my own ground transportation to Kennedy to continue the same flight to Healthrow, and wait 1-6 hours for the connecting flight that gets me to Barçelona. It's use Delta or spend $1,800 on a direct flight ticket with Air France. I have so many Delta Sky Miles I'll probably be dead before I run out. Still among my "top five" is Chez Panisse in Berzerkely, CA. Even though it has become impossible to book a table in Alice Water's restaurant and the prices have escalated to about $500 for two (compared to $50 when she first opened her doors to the original eatery), it's without a doubt the best food I've ever eaten. I used to have a favorite restaurant in Salt Lake City (me, the hate all things Ewetaw person), but Max Mercier (the French hunk) closed the doors to Max Mercier's, his authentic Provence-style cookery many years ago. It was a place where the minute you walked in the door you knew it didn't matter what you ordered because the place smelled so good. Max had a mild heart attack and changed his menu to nouvelle cuisine, eventually going out of business. That'll larn ya. As Julia Child would often say, "You can never use too much, butter, cream, cheese, and garlic when it comes to French cuisine." But Max, himself, didn't close his doors a poor man. Now, when I'm stuck at Salt Lake International for a 24-hour layover I arrange to have old friends meet me at The Red Iguana, a Mexican restaurant started by the Cardenas family 30+ years ago where the food is authentic central Mexican cuisine. No TexMex or Californicated Mex. Their encortidos (miniature chile relleno-style Jalapeños stuffed with shrimp and bitter cheese) are guaranteed to make your ears bleed. And their salsa ranchera (red tomato-based sauce that accompanies most dishes) is made from fresh tomatoes, perfectly sauteéd yellow onions, and the right mixture of Mexican spices is made in bulk, daily. They could easily buy it in No. 9 size cans, but they don't. And to the horror of many, I LOVE Luby's (there are over 100 of them, but the one at the original site is the best) in San Antonio. It's a cafeteria. But it's a GOOD cafeteria with genteel Texas waitresses constantly interrupting your lunch or dinner conversation by asking "Sweet or unsweet?" in reference to the bottomless glass refills of ice tea at your table. Anyone else?