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.
“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.
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.
1540 Avenue Place B-230
Atlanta, GA 30329