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Fresh on the Scene: Fred’s Meat & Bread, Cooks and Soldiers, and more

The family behind the Iberian Pig, Double Zero Napoletana, and Sugo takes its latest inspiration from Spain’s Basque region, a province that practically breathes pinxtos (Basque for “tapas”) and glasses of Txakoli. At the corner of 14th and Howell Mill Road, this is easily the Castelluccis’ most rave-worthy effort.

The Ultimate Hop City Drinking Guide to Krog Street Market: Part I

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.

13. The General Muir

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.

2. Bocado

In its finest moments, the Bocado burger is king. A blend of short rib, chuck, and brisket, the double patties are crispy on the edges, bursting with juices, and gooey with Kraft American cheese.

Renderings, sample menu for Fred’s Meat & Bread in Krog Street Market

When Krog Street Market opens later this summer, Todd Ginsberg of the General Muir will have not one but two restaurants inside. Along with partners Ben and Jennifer Johnson and Shelley Sweet, Ginsberg will operate a sandwich counter service, Fred’s Meat & Bread, and an Israeli-themed restaurant, Yalla.

Rob Alexander, formerly of H&F Bread Co. and Alon’s, joins the General Muir

Effective immediately, Rob Alexander—the mastermind behind Holeman & Finch’s bread program and most recently Alon’s Bakery & Market—has joined forces with chef Todd Ginsberg and the General Muir team. He will now be baking all of the restaurant's breads in-house, including challah (egg bread), rye, ciabatta, and cranberry-walnut.

Men’s designer aprons make a statement in fashion and function

Culinary students may still squeeze themselves into the stiff white chefs coat, long the industry’s de rigueur uniform. But the new must-have garb, particularly among Atlanta’s male chefs who have made it to the top of the food chain, is the designer apron.

The 14 most anticipated restaurants for 2014

With the new year comes new restaurants to watch, new chefs to follow, and new menus to salivate over. As we (impatiently) await opening night, here are the 14 most anticipated restaurants for 2014.

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.

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.

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