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The Westside has a new health-focused, fast-casual restaurant, Buford Highway gets a Bangladeshi newcomer, and you have to try Midtown's new micro food hall, The Canteen
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.'"
You’ve probably been brown-bagging sandwiches since kindergarten. But eventually you reach a point when PB&J doesn’t cut it anymore.
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.
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.
The General Muir's Todd Ginsberg discusses culinary school, his favorite burger, and fishing with his son.
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.