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The General Muir Opens at Emory Point

The New York style Jewish deli will feature pastrami cured and smoked in house, bagels that are kettle boiled and hand rolled and dishes that update traditional recipes.

 

The General Muir opened its doors Wednesday to customers at Emory Point with breakfast service, according to the restaurant's Twitter feed. 

The menu features Jewish deli items such as handmade, fresh bags with lox, smoked trout and other toppings and scrambled eggs with a choice of pastrami, corned beef or lox, plus onions and griddled rye.

Side dishes include latkes with apple sauce and sour cream, schmaltz potatoes (schmaltz means rendered chicken fat) and crispy pieces of pastrami. The sandwich menu includes pastrami, corned beef and and vegetarian versions of the Reuben, and lamb sausage.

The restaurant is currently serving breakfast and lunch with plans to add dinner service soon.

Creative Loafing recently listed The General Muir as one of the five restaurants to watch in 2013.

CL describes the new eatery this way:

"...loving tribute to the New York Jewish deli" from West Egg owners Ben and Jennifer Johnson, The General Muir is helmed by chef Todd Ginsberg, formerly of Bocado, and pastry chef Lauren Raymond, of Miller Union and Empire State South.

The General Muir's Facebook page says the restaurant is named for the refugee transport ship that brought owner Jennifer Johnson's mother and grandparents, Holocaust survivors, to New York in 1949.

The restaurant is the latest in a flurry of new restaurant and shop openings at Emory Point, a mixed-use development on Clifton Road, across form the entry to the Centers for Disease Control.

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