“At this point, if you can’t agree that The General Muir is one of the top brunch spots in Atlanta -- if not the very best -- you haven’t been yet, which is tragic. But you owe it to yourself to try the smoked hash, just to get your teeth into the house pastrami; it’s ridiculous. And don’t forget they bake bread not just for themselves but other restaurants around the city, so have at the pecan-crusted French toast on house-made challah. Definitely consider the bagels, too, named after avenues in alphabetical order (the classic lox with salmon roe will never go out of style). And like a proper New York deli, you can get schmaltz potatoes, latkes, and matzoh ball soup. There’s also the kind of soup that’s better known as “alcohol” -- they have great classic cocktails (aviation, penicillin, etc.), but try their tequila/mezcal/elderflower liqueur/grapefruit/lemon “City Island” for a taste of the bartending talent
.”The 24 Best Brunch Spots in America, Thrillist (July 26, 2019)
“In a part of the country best associated with other kinds of delicious food, this delightful establishment has thrived, becoming one of Atlanta’s best restaurants, a restaurant where you can get great cured meats, house-made bagels, great latkes, chopped liver—shall we go on? Okay, fine, make sure to order the Reuben. ”
America's Best Jewish Delis, Food & Wine (March 2019)
“'Experience' might be just the word for what it’s like to eat a slice of this deeply rich chocolate dessert. . . .[The General Muir's Brooklyn Blackout Cake] may qualify as the best chocolate dessert in Atlanta.”
Atlanta Journal-Constitution (February 6, 2019)
“Remember when you couldn’t get good matzo ball soup in this town? What about a Reuben stacked with corned beef and sauerkraut on rye? In its five years, the General Muir has become indispensable for its upscale New York–style Jewish deli–inspired menu. Go here for house-made bagels with lox and a schmear—and return for chopped liver at night. Where else is brunch actually worth the wait? Fluffy omelets, latkes with applesauce and sour cream, and poutine topped with chopped pastrami are the makings of a perfect Sunday morning.”
50 Best Restaurants in Atlanta, Atlanta Magazine (January 18, 2018)
“This upscale Jewish deli from Ben and Jen Johnson and Shelley Sweet (West Egg Cafe), and executive chef Todd Ginsberg has been winning hearts since it opened in early 2013. The burger is one of the best in town, but other star dishes include the poutine fries, cheesecake, and piled-high sandwiches.”
“BEST DELI”
Best of Atlanta 2018, Creative Loafing (October 2018)
“2018 Atlanta Rising Star Restaurateurs Ben and Jennifer Johnson, Todd Ginsberg, and Shelley Sweet have six-going-on-seven restaurants, and they’re nowhere close to being done. The team debuted The General Muir in 2013, focusing on deli favorites, and the concepts kept flowing: TGM Bread, sandwich-focused Fred’s Meats, Yalla for fresh Middle Eastern fare, and TGM Bagel (and it’s a damn good bagel). What the Johnsons, Ginsberg, and Sweet understand is that diners want exceptional food and polished service at all kinds of price points and locations. They crave community, consistency, and pastrami-spiked biscuits. And that’s what team TGM delivers through all-day dining, a wholesale bakery, fast-casual counters, and its very own micro-food hall. Barbecue is up next. We doubt there’s a format that they can’t tame, monetize, and improve upon, all the while strengthening Atlanta’s and the national restaurant scene. ”
StarChefs 2018 Atlanta Rising Stars (January 2018)
“When I moved to the South after high school, I quickly realized that my favorite foods from home, including pastrami, wouldn’t be easy to come by. It’s much easier to find a meat-and-three or some boiled peanuts (or, in South Carolina roadside style, p-nuts) than a Jewish-style deli below the Mason-Dixon line. But when I moved to Atlanta and discovered the General Muir, I knew my search for suitable pastrami was over.
Their chewy, tangy pastrami is the result of a brisket that’s cured for about two weeks, then smoked and cut to the same width as thick-cut bacon. Pastrami is rich and deeply savory on its own, but on the General Muir’s brunch menu version of a pastrami and egg sandwich, available weekends from 8 a.m. to 3 p.m., takes those qualities to a new depth. ”
This Emory Point Restaurant's Sandwich is Everything it's Cracked Up to Be, AJC (September 15, 2017)
“If matzo [ball] soup soothes the soul, this broth of herbs, veggies, and matzo is downright mollifying.”
9 Atlanta comfort food favorites you can order to-go, Atlanta Magazine (January 2017)
“Best New Bakery: TGM Bread”
Best of Atlanta 2016, Atlanta Magazine (December 2016)
“Chef Todd Ginsberg's Latke Secrets Revealed!”
The Forward (December 20, 2016)
“Meet Thrillist Atlanta's Best Chefs of 2016”
Thrillist (December 19, 2016)
“Is Atlanta the American South's new foodie capital?”
CNN (December 15, 2016)
“Even though The General Muir has only been open for three years, it has become a vital part of the neighborhood. It has been consistently ranked as one of Atlanta's best restaurants (it's No. 10 on our list), and has even received national accolades. But despite the restaurant's growing reputation, Ginsberg simply wants his restaurant to be a community hub. "We're never going to be the best restaurant in the country or the fanciest, but we want it to resonate with people. My goal is to say I went to culinary school and learned how to cook better than my mom cooked for me," he says, "But not my grandmother."”
Eat This: The General Muir's Pastrami Sandwich, Atlanta Magazine (November 15, 2016)
“For years, Atlanta's deli-starved craved something like THE GENERAL MUIR. . . . The Emory Point deli/brasserie has become an Atlanta institution . . . . ”
Best of Atlanta 2016, Creative Loafing (September 2016)
“BEST VEGETARIAN CUISINE FROM A NON-VEGETARIAN CHEF”
Best of Atlanta 2016, Creative Loafing (September 2016)
“BEST DELI”
Best of Atlanta 2016, Creative Loafing (September 2016)
“Top ten places to eat fried chicken in Atlanta”
Atlanta Magazine (January 2014, updated July 2016)
“BEST BREAKFAST: General Muir
The chef Todd Ginsberg created an oasis of a Jewish deli that does dinner, too. Get one of the best bagels in the South, hand-cut pastrami and a righteous cheeseburger. (The lunch menu version is better than dinner.) Shalom, y’all.”
Where to Eat in Atlanta, New York Times (February 17, 2016)
“Remember when you couldn’t get health-restoring matzo ball soup—the chicken stock genuine and powerful, the dumplings light yet big enough to make a meal? What about a Reuben stacked with honest-to-God corned beef and sauerkraut on rye bread that’s just the right amount of sour and caraway? In barely three years, the General Muir has become an indispensable part of our landscape, especially at lunch. And where else is brunch actually worth the wait? Fluffy omelets, smoked salmon over latkes, and poutine covered in chopped pastrami, cheese curds, and gravy are the makings of a perfect Sunday morning.”
50 Best Restaurants in Atlanta, Atlanta Magazine (January 2016)
“Why it's cool: Craving deli fare down south? Look no further than The General Muir, a traditional Jewish deli in the heart of Atlanta. A two-time James Beard Award semifinalist, the restaurant serves up mouthwatering dishes like corned beef and matzoh ball soup — and don't forget the bagels and lox.
The spot's moniker carries deep meaning as well: The restaurant takes its name from the refugee transport ship that brought co-owner Jennifer Johnson's mother and grandparents to New York after surviving the Holocaust.”
The 50 coolest new businesses in America, Business Insider (December 21, 2015)
“The General Muir uses interesting toppings to make delicious burgers that every Atlanta visitor and local must try. You can get burgers topped with pastrami, Russian dressing, Gruyere cheese, pickles, and caramelised onion, which make the burgers 'suspiciously good,' according to one Foursquare reviewer.”
The No. 1 burger joints in 10 major cities around the US, Business Insider (October 9, 2015)
“The end is sweet: Best Place for Fancified Classics”
Best of Atlanta 2015, Creative Loafing (September 2015)
“Evoking the traditional flavors of Jewish cuisine in an upscale setting, award-winning chef Todd Ginsberg and his team from Atlanta’s The General Muir presented their Jewish Deli Inspiration Dinner at the James Beard House in New York City on Saturday, September 26.
Drawing from The General Muir’s New York deli-style menu, Ginsberg put together a meal that showcased comforting flavors in an innovative and elevated presentation without the typical pastrami sandwiches and matzo balls. The 2015 James Beard Award semifinalist presented a late summer menu that transitioned the diner gently into fall, highlighting fresh, seasonal ingredients. ”
Atlanta Chef Todd Ginsberg Elevates Jewish Deli Dining at the James Beard House, The Daily Meal (September 29, 2015)
“Hot Brown at The General Muir: This open-face sandwich starts with a sturdy slice of homemade challah and piles on a thick slab of house-roasted turkey breast and sliced tomato until it’s roughly the size of a youth football. And what’s a General Muir dish without some of chef Todd Ginsberg’s peppery pastrami plopped on top? Blanketed with an airy, cream-colored Mornay sauce, this lumberjack’s feast of a brunch dish is an example of what this place does best: throwback classics elevated with hints of creativity and refinement. ”
“The General Muir — This Atlanta restaurant, an elegantly re-imagined take on the traditional New York City deli, serves two different versions of its burger. At lunch, there's what Addison calls a "tamer version" of chef Todd Ginsberg's much-heralded burger at his previous restaurant, Bocado. But at dinner, Addison says, the "frizzled pastrami, Gruyere, and caramelized onions appear," yielding delightfully chaotic results. "There's beauty in this beast," he says. "It is an unholy mess to eat, slipping and sliding as you try to wrestle it, but all the elements come together so masterfully and each bite is so different that it's worth the handfuls of napkins."”
The 21 Essential Hamburgers of North America, Eater (April 17, 2015)
“2015 James Beard Foundation Semifinalist, BEST CHEF: SOUTHEAST, Todd Ginsberg”
James Beard Foundation (2015)
“Across the country, young Jewish chefs and restaurateurs have case 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 fils a tempting pastry case and crafts the best restaurant bread in the city.”
John Kessler, My 10 favorite Atlanta eateries, The Atlanta Journal-Constitution (December 26, 2014)
“The General Muir satisfies in so many ways, from the terrific Reuben sandwich to the house smoked salmon to the bangin' vegetable plate.”
John Kessler's Top 10 Atlanta Restaurants, The Atlanta Journal-Constitution (October 9, 2014)
“2014 Georgia Restaurant Association, RESTAURATEURS OF THE YEAR (Shelley Sweet, Todd Ginsberg, Jennifer and Ben Johnson)”
Georgia Restaurant Association (November 2014)
“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). In recent months, the kitchen has also been previewing dishes for its upcoming Krog Street Market sister shop, Fred’s Meat & Bread. The ooey-gooey cheesesteak is masterly. What else would you expect from a kitchen so bent on doing everything right.”
Best of Atlanta 2014, Creative Loafing (September 18, 2014)
“BEST OVERALL RESTAURANT: THE GENERAL MUIR”
Best of Atlanta 2014, Creative Loafing (September 18, 2014)
“THE BEST OVERALL”
The Ultimate Atlanta Burger Smackdown, Creative Loafing (September 11, 2014)
“Not to disparage Atlanta’s long-standing Jewish delis, but the General Muir, which opened in early 2013, has been a blessing for both locals and homesick New Yorkers. Gorgeous, glossy water bagels, crusty rye breads, and house-cured pastrami and corned beef count among the many signature items at this dual-service spot, which offers both a deli counter and a sit-down restaurant. During morning hours you can get a righteous breakfast sandwich filled with crispy pastrami and fried egg to go, or settle into a booth for a corned beef scramble. The star platter is called the Maven, which arrives heaped with rosy lox and smoked sable, both cured in house, as well as nova and salmon salad. Bagels and schmear make it into a true feast.”
John Kessler, Rise & Dine: The South's Best Breakfast Joints, Garden & Gun (August/September 2014)
“100 Best Restaurants in the South”
100 Best Restaurants in the South, Southern Living Magazine (2014)
“Reuben Sandwich at The General Muir: Chef Todd Ginsberg understands better than anyone the art of the impossibly rich two-fisted sandwich. It squishes, it crunches — meat, tang, cheese, glory. ”
John Kessler, Spring Dining Guide, Atlanta Journal Constitution (April 18, 2014)
“For the past decade, chefs have fetishized pizza, burgers, tacos, and ramen to the point of absurdity (who'd have thought we'd stand in line for a bastardized doughnut?), and it was inevitable they'd get to other "plebeian staples," says Robert Sietsema, a food critic for Eater. But that's not a bad thing, because we get to eat better bagels—all riffs on preindustrialized versions—and not just in New York. . . . In Atlanta, Anthony Genovese rests his dough so it rises; "the slow ferment brings out the flavor," he says. ”
Details Magazine (August 2014)
“There's no boring slices of thin factory made turkey on this big boy at The General Muir. Chef Todd Ginsberg makes his turkey from scratch and slices it into thick slabs. The turkey is stacked with lemon creme fraiche, arugula, roasted portabella, mushrooms, and a gruyere on house made ciabatta bread. ”
Jennifer Zyman, Three Tasty Sandwiches to Try Right Now, Creative Loafing (May 14, 2014)
“If you find yourself in the vicinity of Emory University, make plans to stop into the General for breakfast, lunch or dinner. The fresh-from-scratch bagels are some of the best in town. Lunch delivers a classic New York deli vibe with a classy touch (the pastrami is righteous). Dinner offers a small menu with smart cocktails. Watch your waistline and order the pristine pan seared trout or just go for the diet-busting poutine, composed of fries, gravy, cheddar cheese curds and pastrami.”
USA Today, Where to Dine in Atlanta Now (May 2014)
“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 (April 2014)
“A Real-Deal New York Delicatessen in Atlanta—and We'd Like it Back Now, Please.
Why isn’t this delicatessen in New York? It belongs in Brooklyn, or the Lower East Side. Well, maybe the Brooklyn or the LES of a half-century ago. Just to be clear, this is an authentic delicatessen, not a deli — one of those shops that slaps together honey ham on a stale roll with a bag of chips. . . . The General Muir has all the dishes that at one time made delicatessens the most wonderful restaurants on earth. ”
Alan Richman, GQ's 25 Best New Restaurants in America 2014, GQ (March 2014)
“2014 James Beard Foundation Semifinalist, BEST CHEF: SOUTHEAST, Todd Ginsberg”
James Beard Foundation (2014)
“With his scruffy black beard, butterball physique and laid-back style, Ginsberg is a mensch among Atlanta chefs. His food — at once comforting yet refined, classic yet experimental — has made him a rock star of the city’s vibrant food culture. It’s safe to say that Ginsberg, a New Jersey-born guy who grew up “eating deli,” is the first Atlanta chef to make Jewish food hip.”
Wendell Brock, Atlanta Journal-Constitution (February 6, 2014)
“But this reuben, holy cow, this reuben. . . . It tastes exactly how it should, and yet somehow better. It doesn't taste like that first reuben you fell in love with; it tastes like your idealized mental image of that reuben.”
John Kessler, Top 10 Favorite Dishes of 2013, Atlanta Journal-Constitution (December 13, 2013)
“Here, pastrami seasoned and smoked in-house is the real attraction. Try it at breakfast, alongside latkes, eggs, applesauce, and sour cream.”
Southern Living Magazine, The South's Best Cheap Eats Under $10 (January 2014)
“Choose any mealtime, day or night, and this airy restaurant near Emory - labeled a "Jewish deli" for shorthand but encompassing so much more - will impress. Breakfast brings the pleasures of the city's chewiest, most satisfying bagels, smeared with cream cheese and overlaid with supple lox or smoked salmon. The lunchtime pastrami sandwich, piled extravagantly, brings even New Yorkers to their knees. Dinner shifts gears and reveals chef Todd Ginsberg's finesse with small plates . . . .”
Atlanta Magazine, Best of Atlanta (December 2013)
“Singular Standouts: The General Muir Burger”
Atlanta Magazine, Best of Atlanta (December 2013)
“BEST NEW RESTAURANT”
Atlanta Magazine, Best of Atlanta (December 2013)
“You have to hand it to Todd Ginsberg, a Jewish guy from New Jersey who moved south and decided he could reinvent fried chicken. He only makes it Friday nights at the General Muir in Atlanta, a smart mashup of a New York deli and a farm-to-table neighborhood spot that opened earlier this year. Get there much after 7:30 p.m. and the chicken, served with a hot-sweet pot of honey sauce, is gone.”
Kim Severson, Garden & Gun (December 2013/January 2014)
“Your grandpa had the New York deli—after a visit to the General Muir, you can proudly claim Atlanta’s.”
GQ Magazine, City Guides Atlanta (2013).
“RESTAURANT OF THE YEAR”
Eater Atlanta (November 18, 2013)
“Picture everything you love about a New York-style Jewish deli—the bagels with a schmear, the latkes with applesauce, and the pastrami sandwiches with a gut as thick as an encyclopedia, and then transport them to a gleaming, spankin’ new space near Emory University, where everything down to the warm chocolate babka is made in-house. Your grandpa had the New York deli—after a visit to the General Muir, you can proudly claim Atlanta’s.”
GQ Magazine, City Guides Atlanta (2013).
“Simply labeling the General Muir a Jewish deli may be useful shorthand, but it doesn't cover the extent of its multifaceted pleasures.”
Atlanta Magazine (September 2013)
“BEST NEW RESTAURANT”
Creative Loafing, BEST of ATL 2013 (September 19, 2013)
“When we heard that the folks from West Egg and Bocado's then-chef Todd Ginsberg were teaming up to open the General Muir, a tribute to a classic New York deli, we knew to expect some serious pastrami and matzoh ball soup. But no one anticipated such exotic dishes as the breakfast laffa (Israeli flat bread) stuffed with stewed lentils, charred eggplant, and a thick spread of spicy harissa. Or that the cortados would be so damn bold. Or that the poutine would turn out to be the best combination of fried potato, pastrami, gooey cheese, and meaty gravy this city has ever seen. This newcomer is still evolving, but there's a long list of things it does as well as - or better than - anyone in town, including the burgers, espresso, cheesecake, bagels, lox, sticky buns ... Shall we go on? Because we certainly can.”
Creative Loafing, BEST of ATL 2013 (September 19, 2013)
“The best fried chicken in Atlanta at the moment (in the heat of the summer) is the one that appears every Friday night on the menu of The General Muir.”
Knife & Fork (May 2013)
“RESTAURANT OF THE YEAR”
Atlanta Magazine (September 2013)
“A real, New York—style Jewish deli in Atlanta? Believe it. The classics are all here: matzo-ball soup, piled-high pastrami sandwiches, lox-and-bagel. Everything from those bagels to the General's pastrami is made in house, and nouveau dishes—like, gasp, poutine—join them. The appealing space, with black-and-white checkered floors and subway-tiled walls, feels less like the well-worn delis of days gone by and more like the ones of the future.”
Bon Appetit, 50 Best New Restaurant Nominees 2013 (September 2013)
“Bon Appetit's 50 BEST NEW RESTAURANT NOMINEES 2013”
Bon Appetit (September 2013)
“THE MAVEN [is] the must-order platter of buttery lox, smoky sable, and seed-encrusted, crisp yet chewy bagels respectively cured, smoked, and baked in-house”
Details Magazine, Breakfast in America (June/July 2013)
“This Bagel and Lox Smackdown proved that Atlanta has at least one contender worthy of battling New York's best. The General Muir's Avenue D knocks out the competition with a combo of creativity and attention to house-crafted detail. This is a bagel and lox standard reinterpreted both subtly and successfully — a winning combination.”
Brad Kaplan, Creative Loafing (July 25, 2013)
“As farm-to-table becomes common form, new restaurants are applying the principles -- locally sourced ingredients, house-made everything -- to old-school foods. The latest genre to get the locavore spin? The Jewish deli. We see it in places like Atlanta's The General Muir, which serves up bagel platters with sable, smoked Nova, and cured lox by day and brisket ravioli and gin cocktails with a Czech liqueur by night.”
Southern Living Magazine (June 2013)
“The name informs the restaurant's tone: familial, and respectful of the past but with an eye on new horizons.”
Bill Addison, Atlanta Magazine (May 2013).
“It's the perfect marriage of dining and design.”
Atlanta Homes & Lifestyles (June 2013)
“Using the Southern farm-to-table approach, it elevates humble deli comfort foods with Ginsberg's careful attention to detail and experienced hand.”
Jenny Turknett, The Atlanta Journal-Constitution (June 20, 2013)
“'Jewish deli' doesn't comprise the gamut of its ambitions.”
Bill Addison, Atlanta Magazine (May 2013).
“The soothing flavors and textures pull at the heartstrings, yet the interplay of ingredients displays uncanny engineering.”
Bill Addison, Atlanta Magazine (May 2013).
“The General Muir is the future of the deli, telling the stories of both the past and the present.”
Jenny Turknett, The Atlanta Journal-Constitution (June 20, 2013)
“At the General Muir his [fine dining] background coalesces as the foods of his childhood gain polish without losing their essence. This is full-circle cooking; Ginsberg has found his true metier.”
Bill Addison, Atlanta Magazine (May 2013).
“[O]ne of the best new dinner menus in town.”
John Kessler, The Atlanta Journal-Constitution (March 14, 2013).
“[C]heesecake that is mystically dense yet fluffy.”
Bill Addison, Atlanta Magazine (May 2013).
“The General Muir is instantly a place I want to bring pals.”
Bill Addison, Atlanta Magazine (May 2013).
“Think great espresso drinks, a brimming pastry case, an up-to-date bar and a full-service restaurant that already ranks among the most interesting in northeast Atlanta.”
John Kessler, The Atlanta Journal-Constitution (March 7, 2013).
“Reuben at The General Muir: . . . a fatty, salty, comforting sandwich worthy of the nation's best delicatessens.”
100 Dishes to Eat Before you Die, Creative Loafing (April 25, 2013).
“Poutine with Pastrami at The General Muir: . . . the best kind of gluttonous experience.”
100 Dishes to Eat Before you Die, Creative Loafing (April 25, 2013).
“Cheesecake at The General Muir: Game-changing is not something you think of in relation to cheesecake, but the Muir's version might make you question whether the version you had in New York last time was this good.”
100 Dishes to Eat Before you Die, Creative Loafing (April 25, 2013).
“The design summons New York, with a dining room awash in white subway tiles and steel trusses, an industrial look that takes on the air of a brasserie when the lights go down at night. Dinner is when Ginsberg gets to do more of his own food — prune-stuffed gnocchi with oxtail ragu is an early hit — and helps a restaurant that serves three meals a day show its range: on target.”
Tom Sietsema, "Three bold restaurants, stirring up the South," The Washington Post (March 31, 2013).
“The General Muir is sunny and bright, all subway tile and brass railing, marble counters and wooden chairs. Plates clatter; the espresso machine goes pffffffft; you feel happy.”
John Kessler, The Atlanta Journal-Constitution (March 7, 2013).
“[A] fascinating, refreshing entry into a culinary culture that's underexplored in Atlanta. And it's all the more thrilling for how exquisite the food tastes right from the get-go.”
Bill Addison, Atlanta Magazine (May 2013).
“The Best of Show among the eateries in the new Emory Point complex.”
Atlanta Magazine (Best Breakfast issue) (March 2013).
“[A] classic deli that's also a great New American restaurant.”
Jennifer Zyman, Creative Loafing (March 2013).
“[T]his extraordinary Jewish deli comes with huge gourmet credentials.”
Christiane Lauterbach, Best of 2012, Knife & Fork (January 2013).
“[T]he General Muir is quite possibly the most exciting and unique -- not to mention, affordable -- restaurant to open in recent memory.”
Jennifer Zyman, Creative Loafing (March 2013).
“[W]ithout a doubt, the greatest Jewish deli in Atlanta today.”
Jennifer Zyman, Creative Loafing (March 2013).
“Brilliant”
John Kessler, The Atlanta Journal-Constitution (March 7, 2013).
“The General Muir is a deeply meaningful restaurant... [Y]our long wait for a proper deli has come to an end.”
Christiane Lauterbach, Knife & Fork (December 2012).