The General Muir

Jewish Deli

  • 84
  • 2015 Best Architecture
  • 2015 Best European

This Druid Hills deli from James Beard-nominated chef Todd Ginsberg serves much lauded, upscale Jewish deli fare, ranging from re-imagined and traditional favorites (the pastrami is cured and smoked in-house) to seasonal Mediterranean–inspired small plates.

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What the Food Critics are Saying

“Last year, our pick for best new restaurant in Atlanta was THE GENERAL MUIR. Twelve months later, our love for the upscale deli has only grown. Chef Todd Ginsberg, new head bread baker Robert Alexander, and the rest of the General Muir crew are relentless in their pursuit of bagel, burger, and brisket perfection. The restaurant’s gravy-soaked, pastrami-topped poutine is legendary. At dinner, Ginsberg’s rave-worthy forays into Middle Eastern and Mediterranean-inspired veggie dishes effortlessly blend fresh, local goodness with exotic spices. Take a recent dish of fried filet beans and fairytale eggplant. It screamed summertime local bounty, but the real magic came with Ginsberg’s introduction of whipped tahini and dukkah seasoning (a Middle Eastern blend, typically with crushed sesame seeds, nuts, and dry spices).” — Creative Loafing

“Local ingredients, international inspirations and house-made everything are the hallmarks of the new ultra-creative Jewish cuisine…By day, the general Muir serves reimagined deli favorites like a superb beet reuben; by night, they offer terrific small plates like Israeli flatbread with stewed lentils.” – Food & Wine

“Across the country, young Jewish chefs and restaurateurs have cast an appreciative eye on the dining habits of their grandparents and great grandparents, and they’ve taken it upon themselves to modernize the delicatessen (cured meats) and appetizing (cured fish) eateries of yore. We’ve got one of the country’s best examples here, where chef Todd Ginsberg pushes the genres in ways that are intelligent, unpretentious and filled with surprising pleasures. From a definitive Reuben to a hamburger piled messily with gruyere cheese and crispy pastrami, he proves himself a master of the sandwich. But his vegetarian dish of curried lentils and eggplant with yogurt tastes nearly as indulgent. Head baker Robert Alexander fills a tempting pastry case and crafts the best restaurant bread in the city.” – Atlanta Journal-Constitution


Located in a corner spot at Emory Point, the space is clean-lined and open, in a palette of black and white. Walls are lined with gleaming subway tiles and adorned with antique-looking mirrors. Large globes dangling from the ceiling cast warm light, adding to the light streaming through the large windows during the day. Seating is a mix of leather booths, black glossy chairs, and light wood tables – all with a view into the glass-enclosed kitchen.

On the side

The restaurant is named for the refugee transport ship that brought co-owner Jennifer Johnson’s mother and grandparents, Holocaust survivors, to New York in 1949.


  • Semi-Finalist: James Beard Foundation Outstanding Baker 2016
  • Three stars from the Atlanta Journal-Constitution
  • Best Deli: Reader's Choice, Best of Atlanta 2016- Creative Loafing
  • 38 Essential Atlanta Restaurants 2015 - Eater Atlanta
  • Todd Ginsberg: Semi-finalist, James Beard Award for Best Chef: Southeast, 2015
  • 10 Favorite Restaurants 2014 – Atlanta Journal-Constitution
  • 21 Essential Hamburgers of North America 2015 – Eater Atlanta
  • 50 Best Restaurants 2014 - Atlanta Magazine
  • 25 Best New Restaurants in America 2014 – GQ
  • Best of Atlanta’s 'Best Overall Restaurant' 2014 – Creative Loafing
  • 100 Best Restaurants in the South 2014 – Southern Living

Menu for The General Muir

Emory Point
1540 Avenue Place B-230
Atlanta, GA 30329

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  • Price Range: $$
    Atmosphere: Casual, Modern, Refined
  • Dress Code: Casual
    Good For: Family, Groups, Outdoor Dining
  • Noise Level: Average
  • Wine Spirits: Full Bar
    Phone: (678) 927-9131
  • Private Dining Room: No