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Technique: General Muir’s Todd Ginsberg on curing lox

The terms “lox” and “smoked salmon” are often used interchangeably, but deli purists will tell you real lox is not smoked but cured in salt for days or even weeks. Finding the perfect level of salinity is a delicate process, says chef Todd Ginsberg.

Todd Ginsberg improves the Philly cheesesteak, Pie Local’s new owner thrives, and more bite-sized dining news

Meet the defining sub at Fred’s Meat & Bread, Todd Ginsberg’s stellar sandwich stall in Krog Street Market. Ginsberg originally planned to serve strictly burgers until he and his partners remembered the Philly cheesesteak.

Fresh on the Scene: Fred’s Meat & Bread, Cooks and Soldiers, and more

The family behind the Iberian Pig, Double Zero Napoletana, and Sugo takes its latest inspiration from Spain’s Basque region, a province that practically breathes pinxtos (Basque for “tapas”) and glasses of Txakoli. At the corner of 14th and Howell Mill Road, this is easily the Castelluccis’ most rave-worthy effort.

Updates, renderings for Staplehouse, Gu’s Dumplings, Little Tart Bakeshop

Setbacks and delays are a common theme in the restaurant industry. The winding permitting process, construction mishaps, and other unforeseen circumstances often push back the opening day for months. We checked in with four local restaurants—Staplehouse, the Cockentrice, the Little Tart Bakeshop, Gu’s Dumplings—for an update on their progress.

Renderings, sample menu for Fred’s Meat & Bread in Krog Street Market

When Krog Street Market opens later this summer, Todd Ginsberg of the General Muir will have not one but two restaurants inside. Along with partners Ben and Jennifer Johnson and Shelley Sweet, Ginsberg will operate a sandwich counter service, Fred’s Meat & Bread, and an Israeli-themed restaurant, Yalla.

Rob Alexander, formerly of H&F Bread Co. and Alon’s, joins the General Muir

Effective immediately, Rob Alexander—the mastermind behind Holeman & Finch’s bread program and most recently Alon’s Bakery & Market—has joined forces with chef Todd Ginsberg and the General Muir team. He will now be baking all of the restaurant's breads in-house, including challah (egg bread), rye, ciabatta, and cranberry-walnut.

Chef Todd Ginsberg talks Fred’s Meat & Bread

Set to open in March in the Krog Street Market, Fred’s Meat & Bread will be the newest eatery by the General Muir team, chef Todd Ginsberg, Shelley Sweet, and Ben and Jennifer Johnson. Jonah Merrell, previously of Bacchanalia and Star Provisions, will be chef de cuisine. The 600-square-foot counter service restaurant will offer burgers, fries, and sandwiches, including po’ boys, cheesesteaks, and banh mi, with with meals averaging $10 or less.

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