The General Muir

The General Muir Restaurant Review:

Chef Todd Ginsberg, formerly of Bocado and TAP, among other classic Atlanta spots, joined Jennifer and Ben Johnson, the owners of West Egg in Atlanta's Westside district, and West Egg's general manager Shelly Sweet, to give life to this New York-style Jewish deli in the Emory Point development. Breakfast may be the best meal, starring hand-rolled kettle-boiled bagels and a corned beef hash supporting a pair of over-easy eggs. Small sharing plates --- chicken liver spread and deviled eggs --- appear at lunch and dinner, as does Ginsberg's famous double-patty burger, perfected at Bocado. Centered on house-made corned beef, The General Muir’s Reuben may be the best we've ever had, with its grilled, house-baked bread that stays crisp. Creamy mustard potato salad is its best companion. The sandwich with house-made pastrami, though, gives the Reuben a run for its money. The bakery portion of the operation executes all manner of sweet conclusions, among which we think the New York-style cheesecake is the star. The substantial, if not lengthy, selection of good beers and decent wines helps put the finishing touch on any meal.