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The General Muir's Todd Ginsberg discusses culinary school, his favorite burger, and fishing with his son.
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.
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.
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.
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.
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.
It's been a good year for Jarrett Stieber, who launched his Eat Me Speak Me pop-up at Candler Park Market last fall. Stieber has spent the last few months cooking up lunch at the General Muir and dinner at Gato Bizco, but as with all roving chefs, nothing is ever permanent. His lunch pop-up at the General Muir will end next Friday (June 13), and he'll soon be spending two nights a week at Gato.
Forks up, y’all: We’ll soon witness an unprecedented surge of restaurant openings in Atlanta. It’s about time.