To call the General Muir in the Emory Point complex off Clifton Road a “Jewish deli” doesn't quite capture its essence. Yes, white tiles evoking New York's subway stations line the walls of the sunny dining room, and the kitchen boils bagels, corns beef, and cures its own lox. But the menu explores culinary Jewish heritage beyond deli culture. Executive chef Todd Ginsberg serves matzo ball soup, a classic of Eastern European Jewish cooking, as well as dishes like stewed lentils with cauliflower, charred eggplant, and yogurt sauce—a nod to Israeli cuisine. He also throws in universal favorites like a variation on the double-stack burger he made famous at Bocado. The restaurant's name refers to the ship that brought the ancestors of Jennifer Johnson (who co-owns the restaurant with her husband, Ben) to America.