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"When I think of a versatile pantry staple, I think of rice," says chef Todd Ginsberg, who owns The General Muir, Fred's Meat and Bread, Wood's Chapel BBQ.
It took 18 years for Jennifer Johnson and her husband, Ben, to determine exactly how they should update their historic Virginia-Highland house. They both started their careers as attorneys, and, according to Jennifer, the decision to open restaurants (which include the General Muir, West Egg Cafe, the Canteen, Fred’s Meat & Bread, and Yalla) was just as carefully considered.
In a hurry for lunch and sick of pizza, burgers, or burritos? We compared four fast-casual falafel spots to see who offered the better quick lunch.
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.
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.
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.
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.
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