Tag: The General Muir

The bun on that famous H&F cheeseburger? The bread for that banner cheesesteak at Fred's Meat & Bread? You can thank Rob Alexander for both—and a whole lot more.

Chances are neither your kitchen nor mine would get a perfect score from the public health inspectors who show up unannounced at restaurants and issue ratings. Plus, rum is enjoying a cocktail revival, but there are more uses for sugarcane.

Chef Todd Ginsberg remembers watching his mom and aunts dance around the kitchen during Passover. They cooked heaping plates of charoset, matzoh ball soup, and brisket for more than 40 family members. It was a special holiday, one reserved for the family. When Ginsberg opened the General Muir in 2012, he wanted to extend the tradition to the rest of Atlanta.

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.

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?

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.

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.