Baltimore restaurant Maggie’s Farm went up for sale Wednesday, said co-owner Andy Weaver.
She and her husband, co-owner Matthew Weaver, have listed the business for $100,000, which includes its assets and inventory, a lease until 2019 and a Class B liquor license.
Andy Weaver said the decision to sell is “sad for us, personally and professionally.” The problem, she said, is that the couple's second restaurant is scheduled to open in late summer, and splitting their attention between an operating restaurant and one in the process of opening was too difficult.
“It seems like if my partner and I are gone, we don’t have a self-sustaining thing going on,” Weaver said. “It’s not feasible to do both at once. We thought we could.”
Ideally, a buyer would want to continue running Maggie’s Farm as normal, she said.
While Weaver hopes to find a buyer as soon as possible, Maggie’s Farm will operate as usual in the meantime. It will still participate in Baltimore Restaurant Week, which begins Jan. 13, she said.
Andrew Weinzirl, Laura Marino and Matthew Weaver opened Maggie’s Farm in 2012 in the former home of Chameleon Café in Northeast Baltimore’s Beverly Hills neighborhood. In 2013, the restaurant was featured on the Food Network’s makeover show “Restaurant Divided.” Andy and Matthew Weaver bought out the other partners in February 2015 and made Timothy Hogan executive chef. Hogan left in September, and the current executive chef is Chris Carino.
Andy Weaver would not provide the name of the forthcoming restaurant, but said it’s located up the street from Maggie’s Farm at 4803 Harford Road. (Maggie’s Farm is at 4341 Harford Road.)
The new, approximately 4,000-square-foot restaurant will be “a mash-up of traditional French cuisine and Southern barbecue,” she said.
She’s excited for the new restaurant launch, but describes putting Maggie’s Farm on the market as “really bittersweet.”
“This place has been our home for so long,” Weaver said. “We felt like we really helped build a business, and helped build the neighborhood.”