Tag: The General Muir
Looking back, a review of 2013
As the saying goes, you win some, and you lose some. This year we saw famed mixologists leave their longtime outposts, award-winning chefs open new “it” spots, and the restaurant community band together to help one of their own. As we welcome in the new year, we pause to take a look back at what happened in 2013.
Where to eat for Hanukkah
For the first time since 1888, Hanukkah will start around Thanksgiving this year (November 27 in the evening), instead of its usual proximity to Christmas. This unusual occurrence is due to the Hebrew calendar, a lunar/solar calendar, not lining up with the standard calendar.
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.
A Beautiful Mess: Poutine
Poutine—originally a Quebecois snack of fries topped with gravy, cheese curds, and sometimes other toppings—is slang for “mess” in Canadian French. The dish drifted down South and onto Atlanta menus a few years back, but it wasn’t until this year that two stellar versions (with top-notch ingredients that make all the difference) became available locally.
Restaurant of the Year: The General Muir
Simply labeling the General Muir a Jewish deli may be useful shorthand, but it doesn’t cover the extent of its multifaceted pleasures.
The story of the General Muir
Simply labeling the General Muir a Jewish deli may be useful shorthand, but it doesn’t cover the extent of its multifaceted pleasures. Yes, the back counter sells “appetizing”—the word used to describe whitefish salads, lox, and cream-cheese bagel schmears—as well as treats like blueberry noodle kugel and lemony black-and-white cookies.
The General Muir
Last October, my best eating buddy passed away unexpectedly. I could count on Leon to stomach four barbecue joints during an afternoon research blitz, don a jacket and tie for dinner at Quinones at Bacchanalia, and debate the fine points of artisan gins over late-night cocktails. A native Atlantan, Leon gamely explored the fringes of his hometown, accepting impromptu invites to try Oaxacan moles in Jonesboro or Korean monkfish stew in Duluth.
The General Muir
The General Muir opened for breakfast, lunch, and dinner in late January, and it’s already (deservedly) crowded in the morning.
Atlanta’s 13 most anticipated restaurants for 2013
We reviewed 2012 a couple weeks back. What will 2013 bring? Here are the thirteen restaurants we're most anticipating:
Todd Ginsberg leaves Bocado to open the General Muir
Yesterday, Westside restaurant Bocado announced that chef Todd Ginsberg would be leaving the restaurant on October 20. Rumors have been circulating for months now that Ginsberg would be opening a Jewish deli with Jennifer and Ben Johnson, owners of West Egg, and Ginsberg has finally confirmed his involvement in the project. The General Muir, slated to open in Emory Point by the end of 2012, was announced earlier this year with a press release that promised, "traditional deli classics, such as pastrami and corned beef, chopped liver, smoked fish, and hand-rolled kettle-boiled bagels, as well as innovative takes on traditional dishes."
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