home.made from scratch
- 1072 Baxter Street|
- Athens GA 30606
- (706) 206-9216
- Region: Baxter-Alps-Beechwood
Home.made, from chef-owner Mimi Maumus, was named to the "100 Plates Locals Love" list in 2016 and 2017 by Georgia Department of Economic Development’s Tourism division.
- 2016 Winning Dish: Mayberry Sandwich
- 2017 Winning Dish: New Orleans Hot Chicken (with Beignets)
James Beard award-winning writer and southern food expert John Edge includes home.made's Pork Shoulder with Pickled Magnolia Leaves and Barbecue-Baked Peanuts among memorable dishes, saying that Mimi is an "innovative thinker and chef grounded in the place she loves." (The Local Palate, September 2017).
After becoming one of Athens' most acclaimed lunch spots, home.made opened for full service dinner in April 2016, an expansion that allowed for more refined food and even more exploration of the bounty that Georgia produce has to offer.
home.made’s menu gives a nod to owner/chef Mimi Maumus’s New Orleans roots – including her spin on a muffaletta, with olive salad tapenade, and a shrimp po boy with pickled green tomato remoulade. Vegan and vegetarian options are available. Daily specials reflect the best of what is locally available and embrace southern cuisine.
Lunch: Tue-Fri, 11:00 AM - 2:00 PM
Brunch: Sat 10:00 AM - 2:00 PM
Dinner: Tue-Thur 5:00-9:30 PM, Fri- Sat 5:00-9:30 PM
Supper Club: Tues-Sat 5:00 PM- 6:00 PM and Tues-Thur 8:00-9:00 PM
About home.made from scratch:
home.made from scratch started as a side project for Mimi Maumus while she was employed as executive sous chef for Hugh Acheson’s renowned Five & Ten restaurant. A true story of hard work and perseverance, home.made has grown into the little business that did. Accolades include “Best Food” at Taste of Athens (beating out competitors including Five & ten, The National, Branded Butcher, and Farm 255), and “Favorite Caterer” from Flagpole Magazine’s reader’s poll. Maumus’ creative spin on southern classics include her pickled deviled eggs, swanee bites, (cheese straws sandwiched with pimento cheese, rolled in toasted GA pecans), cornbread polenta and pepper jelly candied pecans.