"At the General Muir in Emory Point, the owners' original hope was to create a modern American restaurant anchored by delicatessen traditions—but also not limited by them. (The restaurant is named for the refugee transport ship that brought co-owner Jennifer Johnson's mother and grandparents to this country after WWII.) Under chef-partner Todd Ginsberg’s leadership, it would seem they’ve met that goal. The pastrami is cured and smoked in-house, bagels are kettle-boiled and hand-rolled, and all breads are house-made next door. Brunch standouts include a plate of smoked salmon over crispy latkes with sour cream, apples, arugula, and lemon, and an open-faced bagel with smoked trout salad, crème fraîche, pickled onions, and parsley." - Jennifer Bradley Franklin
