Johnnie Maccracken's

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Johnnie Maccracken's 15 Atlanta Street, Marietta, GA 30060. (678)290-6641. Mon-Sat 11am-3am...Open Sunday from 12:30 pm until at least 12pm.
(2924)

Lunch & Dinner, Irish Breakfast, Beer Garden & full bar. Authentic Celtic dining, extensive beer list, live music. 21 years old for main bar and family friendly non smoking dining room with separate entrance.

Friday:We are ready for your afterparty!
10/30/2026

Friday:

We are ready for your afterparty!

10/30/2026

New on the shelf

Incredible flavor and value priced at $10.

Tierra Sagrada — Spanish for “sacred land.” It’s a hundred percent Blue Weber agave reposado from Jalisco, bottled at forty percent — eighty proof.

Eight months in French oak is enough time for the wood to round off the raw agave edges without burying them — you get that cooked-agave sweetness up front, then vanilla and baking spice from the French barrels, and the peppery finish lingers without turning harsh. It’s the kind of reposado that drinks easy but still has backbone.

10/30/2026

Bar Life Lessons From Andy:

10/30/2026

Ugly Chairs.

Being that these are some of the ugliest chairs we have ever had, I am trying to save these from the dump.

I scrubbed the cushions with Dawn and used a brush, then I enticed it with a portable steamer. I'll let them dry and see how they look

Charter OakThus bourbon has never been offered to me.   It's BT Mash Bill 1, which is used in the Col Taylor series: Van...
10/30/2026

Charter Oak

Thus bourbon has never been offered to me. It's BT Mash Bill 1, which is used in the Col Taylor series:

Vanilla and caramel lead. The Finest Oak’s extra seasoning pushes more toasted oak, dried apricot, and a little baking spice — cinnamon, clove — into the mid-palate. The finish runs long with dark chocolate and a faint leather note from the older wood tannins. It’s smoother and rounder than standard Old Charter, less rye-forward, more about that rich oak sweetness.

The role the barrel plays in this particular Bourbon label:

"Bourbon experts generally put barrel contribution somewhere between fifty and seventy percent of the total flavor profile. The distillate gives you the corn sweetness, the grain backbone, the alcohol heat but everything that makes it taste like bourbon instead of raw spirit comes from the wood: vanillin, caramelized sugars, tannins, oak lactones, the char layer breaking down into smoky and roasted notes. For a bottle whose entire marketing pitch is the oak selection, you’d expect that number to sit at the high end maybe sixty-five to seventy-five percent. The Canton Five seasoning, the hand-sorting, the air-drying all of that is designed to maximize what the barrel gives up. The counterpoint is that Buffalo Trace’s distillate is already exceptionally clean and consistent, so even a great barrel has a strong base to work with. If you want a single number, I’d say roughly two-thirds of what you’re tasting in that glass is the barrel doing the talking."

10/30/2026

Friday

Come see us for lunch!

GOOD WILL HUNTING — SOME MOVIES STAY WITH YOULast night I watched Good Will Hunting for probably the fifth time. Strange...
10/30/2026

GOOD WILL HUNTING — SOME MOVIES STAY WITH YOU

Last night I watched Good Will Hunting for probably the fifth time. Strange thing about that movie. You can go years without seeing it, and when you do, it hits just as hard. Maybe harder, because you’ve lived a little more life in between.

I see pieces of my own life in that film. The stubbornness, the pride, the mistakes, and the long road a man sometimes takes before he figures out what really matters.

I grew up with a tough-ass father who was a Marine. Men like him weren’t much for explaining themselves or discussing feelings. You learned to stand your ground, take your lumps, and get on with it. Love was there, but you sometimes had to look pretty hard to find it.

Maybe that’s why I eventually opened an American Irish tavern. A place where working men could sit down, tell their stories, argue a little, laugh a lot, and occasionally say something they’d never say anywhere else.

About ten years ago, I flew into Boston with the Mrs. and our daughter Ali. We were headed for Cape Cod by ferry the next day, but I had a little mission of my own.

I wanted them to see the bars from Good Will Hunting.

Now, some men travel to see great museums, cathedrals, or famous battlefields. Apparently, I’m strange enough to drag my wife and daughter across Boston to visit a bar where Matt Damon once sat drinking b**r in a movie.

Our first stop was Woody’s L Street Tavern in South Boston.

We were hungry, and the bartender sent us down the street to another neighborhood bar that served food. When we got there, the bartender told us the kitchen was closed.

Then she looked at the three of us and said she’d make us ham and cheese sandwiches on white bread.

And she did.

Nothing fancy. Just three sandwiches made by a woman who didn’t have to make them.

I’ve eaten in some wonderful restaurants in my life, but I still remember those sandwiches.

Funny what stays with you.

There’s a line in Good Will Hunting about how you can know everything in the world from books, but there are things you won’t understand until you’ve lived them.

I think redemption is one of those things.

You spend the first half of your life trying to prove you’re tough enough, smart enough, or good enough. Then you spend the second half discovering that none of those things matters nearly as much as you thought.

Sometimes redemption comes from forgiving a father who only knew how to be tough. Sometimes from recognizing your own mistakes. And sometimes from realizing that the greatest thing you ever built wasn’t a business or a bar, but the life and family that came along with it.

And maybe that’s why I love Good Will Hunting.

It’s about a young man who had every reason to be hard, finally discovering he didn’t have to stay that way.

I suppose there’s a little Will Hunting in a lot of us.

French DipThis sandwich was originated by Philippe Mathieu, a French immigrant, at his sandwich shop in Los Angeles in 1...
10/29/2026

French Dip

This sandwich was originated by Philippe Mathieu, a French immigrant, at his sandwich shop in Los Angeles in 1918. The story goes that a police officer or fireman dipped his roll in the beef drippings to soften it, loved it, and the rest is history.

Today I used our braising liquid for our Au Jus to see if we can use this. We did a taste run and it was very good but salty so we cut it 50% with water and stirred in some corn starch.

I have been told that is how Johnnie's in Culver City does it, it makes sense because after braising for 5 hours this liquid has incredible flavors and we usually just throw it out!

Johnnie's does not have a traditional bottom round beef on the menu but they offer pastrami and corned beef as a French Dip option.

Note: The menu below is from Johnnie's in Culver City, Ca.

10/29/2026

“Just a reminder. God has a sense of humour,”

“Let me be real clear….I do not give a f what happens to anti-vaxxers. I dont. Let Darwin do his work. They helped to kill 700,000 Americans. I do not have the pity or tears to spare for any of them. It’s all dried up now. Sorry. At this point. I’m just hoping they feel 1/10th of the pain theyve caused everyone else.”

That’s what Florida progressive candidate Richard Rowe posted in August 2021, along with a photo of his own COVID vaccination card and a caption about keeping his “smug sense of moral and intellectual superiority.”

Two months later, on October 28, 2021, the 41-year-old truck driver and former District 23 candidate died unexpectedly after a medical episode while walking his dog.

No official cause was released but neighbors did see lightning in the area. The posts and the timing are documented. The rest is left to the reader.

Note: The video is a simulation of his final moments.

Address

15 Atlanta Street SE
Marietta, GA
30060

Opening Hours

Monday 4pm - 1am
Tuesday 3pm - 2am
Wednesday 11am - 2am
Thursday 11am - 2am
Friday 11am - 2am
Saturday 11am - 2am
Sunday 12:30pm - 12am

Telephone

+16782906641

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