Tag: The General Muir

Community Farmers Markets—a nonprofit network that likely includes at least one of your favorite Atlanta farmers markets—is hosting its inaugural Red Clay Soirée fundraising gala on Friday, November 10. The event will feature chefs from Kimball House, 8 Arm, the General Muir, Rising Sun, El Super Pan, and other favorite Atlanta restaurants.

A handful of new dishes will be exclusive to the micro food hall from the General Muir team, which opened in Midtown on Monday.

Sometimes you just need to indulge, and there's no better excuse to pig out than the holidays. From mountains of nachos to a sinful grinder, here are a few of our favorite calorie-rich dishes.

Our favorite take-out dishes from The General Muir, Gu's Dumplings, Community Q BBQ, and more.

If you love to eat but don’t like to step foot in the kitchen, these 25 restaurants are for you. Grab your Santa hat and get ready to feast.

Atlanta is a city that looks outward far more than inward, or even nearby. Outward, say, to the Lower East Side (the General Muir’s pastrami), or to China (Gu’s Dumplings), or to France (Bread & Butterfly’s tender, airy omelets). With the glorious exception of Ryan Smith at Staplehouse, I didn’t find a posse of young, or youngish, chefs all cooking as much for each other as for the public. The priority in Atlanta is less innovation based on local ingredients, as at Staplehouse, than finding a formula that works and then pumping out food to fit it. This makes for generous, untweezed food. But it also means food that, once successful, can become rote.

When chef Todd Ginsberg set out to open The General Muir in 2013, he wanted to create a restaurant that paid homage to the delis that he and his parents grew up dining at. He planned to serve his childhood favorites, like matzoh ball soup, corned beef, and a pastrami sandwich, but there was one problem. “When I told my parents I was going to open a deli, my dad looked at me and said, ‘Todd, you don’t know how to make pastrami.'"

You’ve probably been brown-bagging sandwiches since kindergarten. But eventually you reach a point when PB&J doesn’t cut it anymore.

Alvin Diec is arguably the most in-demand brand guru on Atlanta’s dining scene, and you’ve never heard of him. The unassuming graphic designer with thick-framed glasses is the quirky brain behind the websites, menus, trucker hats, and souvenir postcards of more than 44 Atlanta restaurants and retailers.

We spoke with H&F Bread Co. general manager Roger Hodge about the company’s national push, a forthcoming branded flour product, and the possibility of a third production facility.