home.made

come by and poke around. we still have some good stuffs!
here today until 2

Last piece of restaurant equipment! Amazing condition only used for a year or two. Lots of life left. Originally purchased for over 8k. Asking only 4k. One day left - home.made on Baxter St.

Lots more to sell….. stainless steel tables, storage racks, glasswares, plates, paper goods, barstools, gorgeous shelving, vintage shutters, and LOTS MORE- home.made on Baxter St. here until 2pm.

we will be having an open sale on friday 12:30-3. everything works and i am not a haggler so, come by and buy stuff!
feel free to text or dm me if you are interested (first dibs)

andrew shearer is a gem. i adore him. i sat down with him on sunday. i asked him for a space to speak openly and honestly and, not only did he deliver that…he also gifted me a beautiful synopsis of my current reality

thank you sir shearski for being a lovely human who documents the human experience with a voice of compassion 💜

home.made restaurant has permanently closed after more than a decade on Baxter Street Chef Mimi Maumus owned and operated home.made on Baxter Street in Athens from 2011 until its closure late last week.

we are taking a pause to see what we can do while the area immediately in front of our business is crazytown. our sales have been affected in an unexpected and dramatic way, during a time that we are particularly vulnerable.
we have pivoted through a lot but this situation is…hmmmm…proving hard to work around (both literally and figuratively)
thank you for all of the support through the years.
we’ll keep you posted.
💜💜💜💜💜💜💜💜

i enjoyed riffing in the kitchen at home but was my first official kitchen job. i made lifelong friends there and learned a lot in a kitchen that allowed me to experiment and play. it was in that kitchen that the idea of culinary school arose. (i didn’t even know that such schools existed.)
i didn’t ever get to go to culinary school but i did decide that cooking would be my career. after corner, i sought out kitchen environments in which i could learn and practice and experiment and sift and sort and grow.

the restaurant that i worked in prior only let girls work the front counter and guys work in the kitchen. when the owner wasn’t around, there were a few male coworkers who liked to chit chat with the customers, so we would switch roles occasionally. unfortunately, none of them taught me allll of the things and i *know* that i gave someone pasty and raw chicken fingers in the drive thru one day (after leaving them in the oil for a very long time) they’re (chix fingers) supposed to float when they’re done cooking…and they never floated. i just thought “they HAVE to be ready” after about ten minutes and sent em out.
the fryer was off🧐

i am reconnecting with the mimi in this photo- the one who couldn’t have dreamed so big for herself as to imagine that she would build her own kitchen(s) and have the freedom to try making anything that she wanted, anything that she could dream up and strategize.
i am incredibly grateful for all that i have gotten to experience and for all that lies ahead.
life can be a real challenge sometimes but there is always appreciation and beauty to be found.
i’m happy that this photo popped up in my feed today. it’s a reminder of the why behind all that i have worked for and still love.

i have been reconnecting with the me that fell in love with cooking professionally. my first kitchen job was at a place called Corner Cafe in carrollton, ga.
i loved it. everything about it.
we served a spinach & artichoke dip with griddled bagel chips (closer to bagel tx toast minus the height.)
so, i am revisiting that part of my food life a bit.
we will have spinach dip made with hearts of palm, grana, garlic and magic, served alongside garlic butter bagel “chips.”
til we run out….

TONIGHT!
noodle bowl special:
rice noodles with curried sweet potatoes, onion, coconut milk, green peppercorn. topped with beefy mushrooms (seared in tallow, braised in beef bone broth,) slow roasted tomatoes, mint, cilantro and fresh lime.
gf and vegan (minus the mushrooms)
bar sober dinner special $13.99
🥳🥳🥳

this man💜
this man has taught me (mimi) so much about cooking, parenting, pride under pressure and love (love thy neighbor in particular.)
he has been a pivotal person in my self awareness and growth.
he is truly one of my favorite humans and i am forever grateful that we have been put in each other’s lives.
he is the kindest, most inclusive master chef that i have ever encountered and i strive to make the world a better place, as he has mine - just by being in it💜
if you know him, then your heart has been blessed with his warmth and, if you don’t, then trust allll of the chefs that have worked alongside him- he is the real deal in every way possible.

mimi’s back in the saddle and loving cooking for you all!
our small plates are perfect for sampling, sharing, making a meal out of or just satiating your munchies😎

our tahini caesar is back and better than ever!
romaine hearts, tahini caesar dressing (egg free🌟,) grana and crispy chick pea croutons.
it’s a delicious lunch that’s got all of the important groups- leafy greens, protein and omega 3s. you can add grilled or fried chicken or shrimp if you’re so inclined…
hope to feed you something good today for lunch!
open 11-2
😘

one of our favorite sides at lunch has a lot going on!
roasted baby carrots with whipped feta, kale pistou, pomegranate and toasted almonds.
we love texture and this is a flavor 💥
come see us for lunch monday-friday 11:00-2:00
💜

cooking up some bites for bar sober.
come a eat some tasties while sipping some yumkers!

okokok. hear me out:
mac & cheese with hm ranch seasoning blend, topped with brown butter ritz crumbs, fried chicken tossed in house hottie (buffalo style) and roasted celery
on special this week for $13.99
we like to play, what can we say??

thank you all for coming out tonight! we’ve had some wonderful support from and proudly burn their magical & intentional hand poured candles. (we bought some specifically for bar sober but our lunch staff is so gaga for them that you may see them lit during daytime service 😊)
there is a comfortable space for meaningful conversations and laughter and meeting new people who want to connect in authentic ways - and we are LOVING becoming your go-to spot for a great time🥰
tonight was #3 and we look forward to continuing to host, learn and grow.

are we in your rotation yet?
will be taking care of dinner and we’ll cover the bevvies and vibed out space for you to get to know, catch up or hang.

tomorrow night y’all…🥳🥳🥳
we’re excited to welcome you to THE new horizon! let’s celebrate the craft of cocktails - layered flavors that hit all of the good spots but minus the “did i say that?!” regrets.
whether you’re embracing dry january or taking a look at your relationship with alcohol, we’re here to show you that nothing is missing!
will be parked out front and, for all of you california sober folx, we’ve got delta 8 (if you’re looking for a kinder & gentler buzzzzz.)
6:00 pm😘

is it a soup day? feels like a soup day to me…
a soup or (?) day?
a s(o)uper day?!
yes! it’s a super day for soup!
(and let’s be real- who doesn’t like a good spoon sesh?)

it’s nearly time to bar sober!!
tomorrow night beginning at 6:00 we will launch! our very special will be visiting behind the bar. we will have delta 8 honey from as a drink addition, delta 9 options, alcohol free bitters and a premiere cocktail menu curated by ✨✨✨
there will be af beers and oddbird blanc de blanc.
many people have asked so, to clarify:
no reservations, no alcohol, no servers, order at the bar
will be parked out front, making (arguably) the best dernt tacos, tortas and quesadillas in town🌮🌮🌮
let’s celebrate ourselves and each other🥂

we are very excited about our premiere on wednesday, january 3🥂

New pop-up bar concept with alcohol-free drink list coming to Athens in 2024 Bar Sober will feature an alcohol-free drink menu and a food truck.

wanna hang out without the hangover?
bar sober will be premiering on january 3, 2024.
expect thoughtfully crafted alcohol free cocktails that offer something special for wherever you land on the spectrum-
from sober curious to california sober, we’ve got you covered.
(aaaand homy’s food truck will be parked out front so…dinner’s gonna be delicious!)
🍹🌮🍸

our chicken salad has been a front runner since we introduced it 10 years ago. butter brushed and griddled engelmen’s brioche bun, lettuce and breasts mixed with remoulade, dried cranberries and toasted ga pecans.
enjoy yours with housemade pickles or potato chips for only $10🥳🥳🥳
come have lunch with us mon-fri 11-4

we are now taking orders through monday, november 20 by 4:00pm for shareable, thanksgiving ready tomato pies (ready for reheat.)
each 9” aluminum round feeds 4-6. $25
email [email protected] or give us a call 706.206.9216 to reserve your pie(s).
pickups available through wednesday, november 22 at 4:00.

elevated this birthday celebration to beautiful heights 😍
contact us to host your next event. we will curate a menu and time line to your specifications and spoil your guests with a private dinner at home.made.
slots are open for holiday parties- email [email protected] and let’s get your party (or pharmaceutical mtg about rheumatoid arthritis 🥳) started!
if you want those extra special finishing touches, is super familiar with our space and, while we will serve the food that we have garnered awards for, she will create a feast for your eyes ✨

for most of my life (even still) one of the most difficult decisions is…
shrimp
or
roast beef?
our cool weather lunch menu offers both - a fried shrimp or roast beef faux boy.
the “faux” part has confused people in the past (“are they REAL shrimp?”)
so here’s the explanation for the “faux”:
if we put this sandwich on the menu and called it a poboy- those who cherish this sandwich would call us out. we would be imposters!! it’s alll about the bread!
that said, any good saints fan would (in my humble opinion) find these ciabattinis from luna bakery to be a fabulous fill in. they’re crunchy/crumbly on the outside and chewy in the middle.
we got em dressed up a little faincy (but holding true to their roots) with toasted caraway mayo, pixmix (our creation- in the olive salad family) and lettuce on the roast beef and pickled green tomato remoulade (yes we make the pickles,) pixmix and lettuce for the shrimp.
if you’re missing home, i can’t give you a drink from or a treat from but i can give you a sandwich that will make today a pretty phat tuesday!
don’t make us axe where you at…come lunch with us monday-friday 11-4
💜💚💛

we’re rolling out a wintry menu tomorrow!
come have lunch with us monday-friday 11-4

homy.made is official🥳🥳🥳
he’ll be set up at buvez this afternoon around 4:00. come and get the food that has made a must have meal in athens!
and tell this man congratulations for all of the work (and incredible talent) that has made this dream come true❤️❤️❤️

if you want us to provide flowers for your event, we source whatever’s growing on the farm
these beauties were cut and delivered three and a half hours before guests arrive.

we are grateful to be a part of our local food community. we had a great time meeting new people, connecting with growers, makers and food scene shakers! we served a super nostalgic dish from childhood: eggplant and shrimp gratin (topped with some tasty baguette breadcrumbs)
thank you for getting us on the roster 🤍
📷