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Best of Atlanta 2016

New Bakery: TGM Bread

When Todd Ginsberg opened this bakery next door to his flagship restaurant, the General Muir, we knew it would serve as bread-making HQ for his operations, including West Egg, Fred’s Meat & Bread, and Yalla.

Eat This: The General Muir’s Pastrami Sandwich

When chef Todd Ginsberg set out to open The General Muir in 2013, he wanted to create a restaurant that paid homage to the delis that he and his parents grew up dining at. He planned to serve his childhood favorites, like matzoh ball soup, corned beef, and a pastrami sandwich, but there was one problem. “When I told my parents I was going to open a deli, my dad looked at me and said, ‘Todd, you don’t know how to make pastrami.'"
Sandwiches

Five easy sandwich recipes that will make your coworkers jealous

You’ve probably been brown-bagging sandwiches since kindergarten. But eventually you reach a point when PB&J doesn’t cut it anymore.

What you’ll find at The Canteen, the micro food hall from The General Muir team

Located in the space formerly home to the Spence in Midtown, the Canteen will feature mini outposts of Fred’s Meat & Bread and Yalla, a spinoff of the General Muir called TGM Bagel, and a combination juice bar/liquor bar named Square Bar.

Celebrate Passover with the General Muir

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.
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.

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.

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.

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.

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.

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