Breakfast Champions How Home Maid is changing the brunch game.

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April Nobles has your brunch: waffles and bacon with cucumber-watermelon lemonade.

Derrick Faulcon ate his first brunch as a 20-year-old at Phillips, and he admits to sneaking bites to his brother from the all-you-can-eat buffet. Now he and bro Justin have opened Home Maid, a 56-seat all-day breakfast and brunch spot on Key Highway. The two grew up in the south Baltimore neighborhood of Westport, where their mother had a sandwich shop and they shared a rowhouse with a dozen relatives. Breakfast was around the clock. “It was a cheap way to eat,” he says. “We’d go to the market and buy eggs and grits and flour.”

The Key Highway space, which Home Maid moved to from a smaller, short-lived spot in Towson, is bright and cheerful, with tables made from wooden pallets varnished to a high gloss, rooster-patterned wallpaper hung with Aubrey Bodine photographs, and a cement bar beneath a line of eclectic light fixtures.

The recipes come mostly from the Faulcons’ North Carolina grandparents. If you can make really good biscuits, grits, French toast and waffles, you can do brunch, says Faulcon, who has high hopes for the future of Home Maid. “We’re gonna be the breakfast gods,” he says, “we’re gonna kill it.”

1400 Key Highway, homemaidbrunch on Facebook

 

This article originally appeared in the July 2016 issue of STYLE.

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