Walk into the building at 7780 Atlanta Highway in Montgomery, and the first thing that hits you isn't the decor. It is the smell. That thick, heavy, unmistakable aroma of slow-simmered collard greens and chicken frying in a pan. Honestly, if you grew up in the South, it smells like Saturday afternoon at your grandmother's house. Martha’s Place Buffet and Catering isn't just a restaurant; it’s a survival story served on a heavy-duty dinner plate.
Most people in Alabama know the name Martha Hawkins. She is the force of nature behind the steam tables. But what most visitors don’t realize while they’re piling macaroni and cheese onto their tray is that this place almost didn't happen. Like, at all. Martha started this whole venture while she was on welfare. She’d been through the ringer—mental health struggles, poverty, you name it. People told her she was crazy for trying to open a restaurant. She proved them wrong by scrubbing the floors herself and buying equipment at yard sales.
The Food is the Real Deal
Let’s get one thing straight: this is not "lite" dining. You’re here for the soul food. The menu at Martha’s Place Buffet and Catering rotates depending on the day of the week, which is why locals have their "assigned" days.
If you show up on a Wednesday, you’re getting the Salisbury steak and that legendary dressing. Friday is for the fried fish and the broccoli rice casserole. But Sunday? Sunday is the Super Bowl of soul food. We’re talking turkey and dressing, roast beef, and yams that are basically candy.
The fried chicken is the anchor. It’s crispy, seasoned all the way through the meat, and never greasy enough to ruin your napkins. You’ve probably had "buffet chicken" before that tasted like cardboard and salt. This isn't that. It’s juicy.
- Monday: Baked chicken, fried fish, and field peas.
- Tuesday: Chicken and dumplings (the real kind, not the canned stuff) and pork chop casserole.
- Wednesday: Salisbury steak and green beans.
- Thursday: Meatloaf and liver and onions (don't knock it 'til you try it).
- Friday: Fried fish and those famous collard greens.
- Sunday: The full spread—turkey, dressing, and every side imaginable.
Why the Catering Side is a Different Beast
A lot of folks just go for the buffet, but the Martha’s Place Buffet and Catering operation is actually a massive part of why the business stayed afloat during the lean years. They don't just "drop off food." They do full buffet service for events.
I’ve talked to people who hired them for weddings and corporate gigs. The vibe is different than your standard corporate caterer. It feels personal. They offer "Signature Entrees" like baked chicken and homemade meatloaf, but they also do a mean Southern fried catfish.
The interesting part is how they handle the sides. You can add extra sides like eggplant casserole or corn pudding to an order. It’s all about volume, sure, but Martha is picky about the recipes. She still uses the techniques she learned from her mother, who used to feed twelve children with basically whatever grew in the backyard.
The "Second Chance" Kitchen
One thing you might not notice unless you’re looking for it is the staff. Martha has a policy. She hires people who are "down on their luck." We’re talking about folks who might have a hard time getting a job elsewhere because of their past or their circumstances.
It’s a mission-driven kitchen. Martha believes in second chances because she needed one herself. This isn't just corporate fluff for a press release; it’s the DNA of the place. When you eat there, you’re supporting a system that actually helps the Montgomery community get back on its feet.
The service is usually warm, though it can get hectic. It’s a buffet, so don't expect white-glove treatment. Expect a "hey sugar" and a refill on your sweet tea.
Addressing the Elephant in the Room: The Health Score
If you look at online reviews, you’ll occasionally see someone griping about the health score or the building’s age. Look, it’s an older building. It’s a "hole-in-the-wall" in the sense that it prioritizes the kitchen over fancy lighting.
Recently, some reviewers pointed out a dip in the health score (it hit an 86 at one point). For some people, that’s a dealbreaker. For the regulars? They don't care. They know the kitchen is clean where it counts, and the food is cooked at temperatures that would kill anything. It's a trade-off. You’re trading a sterile, corporate environment for authentic flavors you can’t get at a chain.
Survival Tips for First-Timers
If you’re planning a visit to Martha’s Place Buffet and Catering, there are a few rules of the road.
First, the Sunday rush is no joke. If you arrive at 12:30 PM, prepare to wait. The line often snakes toward the door because every church in a ten-mile radius lets out at the same time.
Second, get the banana pudding. Seriously. Even if you’re full. Even if you think you don't like banana pudding. Martha’s version is creamy, structured, and has just the right amount of vanilla wafer sogge-ness.
Third, take advantage of the military and senior discounts. They give 10% off for active military and seniors (62+), which is a nice nod to the local community and the nearby Maxwell Air Force Base.
The Legacy of Martha Hawkins
Martha actually wrote a book about all this called Finding Martha’s Place. It’s a heavy read—dealing with depression and her journey through the Jim Crow South.
She often speaks to groups of pilgrims who come to Montgomery for civil rights tours. They stop at her restaurant not just to eat, but to hear her talk. She was inspired by Georgia Gilmore, the woman who cooked for Dr. King and helped fund the Montgomery Bus Boycott. Martha sees her restaurant as a continuation of that legacy—a place where food and justice sit at the same table.
Actionable Takeaways for Your Visit
If you want the best experience at Martha’s Place Buffet and Catering, do these three things:
- Check the Daily Specials: Don't just show up and hope for meatloaf. Check their website or call ahead to see what the "Meat of the Day" is.
- Go Early for Freshness: The buffet is replenished constantly, but the first batch at 11:00 AM is always the peak of crispiness for the fried items.
- Ask for Martha: She is often there. If she isn't busy in the back, she loves saying hello to folks who are visiting for the first time.
Basically, this isn't just a place to get full. It's a place to understand a specific slice of Alabama culture that is slowly disappearing. You won't find many independent, woman-owned soul food buffets that have survived for over 30 years. It’s a landmark. Go there, eat too much, and appreciate the fact that a place like this still exists in 2026.
To make the most of your trip, aim for a Tuesday if you want the most "home-cooked" feel with the chicken and dumplings, or a Friday if you want the classic Southern fish fry experience. Most people leave with a container of cobbler for later—you should probably do the same.