The General Muir

Yesterday, my husband and I got a sneak preview of the new restaurant, bakery and deli – The General Muir – at Emory Point.

Opening today, The General Muir is a loving tribute to the New York Jewish deli honoring traditional favorites – pastrami is cured and smoked in house and bagels are boiled and hand rolled -- and much more. The menu will focus primarily on fresh ingredients and simple preparations.

Our friends Jennifer and Ben Johnson -- West Egg Cafe owners – and chef Todd Ginsberg saw the opportunity to open a much-needed slice of New York (with a twist) in Atlanta. The restaurant is named for the U.S. refugee transport ship that brought Jennifer’s mother and grandparents, Holocaust survivors, to New York following World War II. Old family photos abound inside the restaurant. Love that.

Our breakfast was delish. I chose the “Avenue A” from a menu of open faced bagels. It arrived on a small breadboard with nova, cream cheese, avocado, grapefruit, cucumber and dill. Yum!

My husband ordered the “The General” – two eggs, two slices of pastrami and latkes with applesauce and sour cream. He dug in too quickly for me take a pic. For dessert (not something I usually order with breakfast, but who cares) -- a slice of  chocolate babka with a generous schmear of butter and dusting of orange zest. It comes as no surprise that I fell asleep on the couch later that afternoon.

As their postcard says: “Love is like butter, it’s good with bread.”

The space itself is amazing. My photos don't do it justice, so you’ll have to go see for yourself.

Open for breakfast, lunch and brunch. Dinner with a full bar await liquor license.

Check it out!