Chef Hudson Rouse has a new concept on the way to East Lake, with plans to open Babygirl at 2371 Hosea L. Williams Dr. in early 2026. The 1,600-square-foot space was formerly home to Mix’D Up Burgers.
Rouse frequently visits the corner at Second and Hosea to go to other restaurants there like Gene’s and Poor Hendrix. He viewed it as the ideal space to introduce Babygirl to the community and decided to take a lease there.
“I love the corner of Second and Hosea,” Rouse told What Now Atlanta. “I’ve always thought the Mix’D Up space was underutilized and I always loved the layout of it. When I heard that the space was available, I thought a breakfast and lunch concept would do well there.”
Babygirl will offer a concise breakfast-and-lunch menu, with a clear division between the two meals. Breakfast will be served from 8 a.m. to 11 a.m. and a lunch and snack menu will be served from 11 a.m. through the afternoon. The Babygirl menu is still undergoing development, so details on dishes are still forthcoming. However, those familiar with menus at Rouse’s other restaurants such as Pure Quill and Rising Son can expect to see something new.
“I think the need for a place to sit down, eat comfortably and chill at Second and Hosea will make [Babygirl] complement the neighborhood, and it won’t be the same menu as Rising Son or Pure Quill,” Rouse said. “People can expect something different.”
The space will offer a warm atmosphere with a pastel color palette and a minimalist approach to design. Rouse is hoping to incorporate the plentiful natural light into the design of the space.
For Rouse, Babygirl will allow him to venture into uncharted territory, offering something that is not yet in his portfolio of restaurants. He plans to test the waters to see what works with customers at Babygirl, and he is looking forward to the challenge.
“I’m looking forward to being able to do something different,” Rouse said. “With each of the concepts I’ve opened, I don’t want it to be a cookie-cutter approach where I’m doing the same thing I’ve done somewhere else. There’s no fun in that. The fun in it for me is pushing my limits as a chef or pushing the boundaries of things I don’t think I’ve seen too much in Atlanta.”
