Home Grown, a modest Atlanta eatery that opened its doors in 2010, has become a steady draw for locals seeking unpretentious Southern fare.
Origins and Core Menu
Chef Kevin Clark and former teacher Lisa Spooner launched the diner at 968 Memorial Drive Southeast, repurposing a building that had housed other restaurants for decades. Their concept centers on breakfast and lunch staples, with the Comfy Chicken Biscuit emerging as the signature item after its 2011 introduction.
The dish layers fried chicken on an open‑faced biscuit, drenched in pork sausage gravy. The combination delivers crisp breading, tender meat, soft biscuit and rich sauce, prompting many patrons to forgo a fork.
Beyond that, the menu offers basic plates of eggs, bacon, grits, and toast, as well as chicken‑and‑waffle options, pancakes, French toast, and omelets for quieter mornings.
Lunch Highlights and Local Sourcing
Midday service features the Grant’s Stack, a sandwich that blends pimento cheese, fried green tomatoes and bacon, while the house hamburger arrives as two beef patties on a wheat bun. Regulars also find meat‑and‑vegetable plates that keep Southern lunch traditions alive.
Clark emphasizes sourcing fresh ingredients locally whenever possible, allowing daily specials to introduce seasonal twists without disrupting the staples that keep diners returning.
Home Grown’s approach relies on a straightforward formula: fried chicken, a warm biscuit and sausage gravy. The trio has proven enough to sustain a loyal crowd without the need for elaborate presentations.
Community Impact and Future Outlook
Regular patrons appreciate the reliable menu, yet they also enjoy the occasional new item that reflects seasonal produce. This balance of familiarity and subtle change helps Home Grown maintain its appeal amid a competitive market.
The Reynoldstown building that houses Home Grown once served as a home for a succession of eateries, giving the space a layered history that complements the diner’s own evolving story. Inside, the kitchen’s layout is intentionally compact, enabling a quick turnaround for both breakfast rushes and lunch crowds while preserving the intimacy that regulars cherish.
Seasonal specials often showcase produce harvested from nearby farms, allowing the menu to shift subtly with the calendar. For example, a summer offering might feature locally grown tomatoes alongside the ever‑present fried green tomatoes, giving diners a fresh take on a familiar side.
Even the simplest plates—eggs paired with bacon, grits, and a biscuit—are prepared with an eye toward consistency, reinforcing the notion that comfort can be delivered without unnecessary embellishment.
Patrons frequently comment on the way the fried green tomatoes transition from a side to a centerpiece, illustrating how a humble ingredient can capture collective attention when executed with care.
Home Grown’s reliance on a limited yet thoughtfully curated menu means that each item receives focused attention, ensuring that the flavors remain bold and the textures stay true to Southern tradition.