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Great things happen in the General Muir kitchen—our former critic Bill Addison named it the Best Restaurant of 2013—but fun things go down at the bar as well, even when you skip the booze. My cravings take me to Emory Point for lunch, seeking out that warm Reuben oozing with Russian dressing and gruyere. But I realized that once I’m at the counter, it’s the daily soda that gets things moving in the right direction.