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.”