Tuesday, March 26, 2019
Home Tags The General Muir

Tag: The General Muir

Pancakes at Bread & Butterfly

Brunch in Atlanta is better than ever

We've always had the General Muir for bagels and lox and One Eared Stag for biscuits drenched in sausage gravy. Now, let's add these four stars to our brunch rotation.
Restaurant names

What were these 8 Atlanta restaurants almost named?

The culinary equivalent of a first impression, a restaurant’s name is the quickest way to stand out from the competition. Can you figure out what could have been for these 8 Atlanta restaurants?

What’s the one dish Todd Ginsberg wishes he knew how to cook?

The General Muir's Todd Ginsberg discusses culinary school, his favorite burger, and fishing with his son.
Christiane Chronicles

The Christiane Chronicles: Brunch is a cult, and why Ri Liu is the new master of Sichuan

Brunch is a cult, really, a religion established by greedy restaurateurs who charge criminal prices for weak mimosas and mostly generic slop. Plus, why Atlantans should follow chef Ri Liu.

Breaking down Atlanta’s James Beard Award nominees for 2015

Atlanta scored big on this year’s list of James Beard Award semifinalists with a record number of nominees. Thirteen Atlanta chefs and restaurants made the cut (fourteen, if you count The Grey in Savannah). Finalists will be announced on Tuesday, March 24.

The Ultimate Hop City Drinking Guide to Krog Street Market: Part I

Collectively, Krog Street Market's tenants make for good eating and drinking, which brings me to the point of this series: Which beers make for the best food pairings? In this first installment, Hop City owner Kraig Torres, with the help of his bar manager, Trevor Jones, picked the best pours for dishes from Fred’s Meat and Bread, Yalla, and Grand Champion BBQ.

13. The General Muir

Pastrami is the new bacon, at least according to Todd Ginsberg, who showers chunks of it on top of fries soaked in gravy, stuffs it between soft bread, and crowns his burger with it.

Deli: The General Muir

With aspirations that far exceed the casual deli, Todd Ginsberg has given us a rare dining landmark.

Barn to Bun: How many miles do the ingredients in your burger travel?

We thought this would be easy: Call a restaurant, ask them where they source their ingredients, and tally the miles. Turns out, tracing the farm-to-table distance of several of Atlanta’s “local” burgers isn’t so simple. See how they stack up.

Barley + Rye: Get your craft soda game on at the General Muir

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.

Follow Us

58,741FansLike
94,895FollowersFollow
497,837FollowersFollow