A second location of Jewish deli and restaurant the General Muir opened over the weekend at the City Springs development in Sandy Springs. Until the health crisis ends, the restaurant will only be open Wednesday through Sunday, from 8 a.m. to 8 p.m.
Part of Rye Restaurants group, owned by chef Todd Ginsberg, Jennifer and Ben Johnson, and Shelley Sweet, the menu and layout mostly mirror the original Emory Point location on Clifton Road. At 25 percent smaller than Emory Point, the Sandy Springs restaurant features a walk-up deli counter and pastry case. Seating in the dining rooms remains at half capacity during the pandemic, with reservations highly encouraged (and likely required on weekends) to eliminate wait times. Tables include “service flags” in order to limit interactions between staff and diners. Online ordering for takeout and curbside pick-up are also available. Delivery will eventually launch via DoorDash.
“We are opening almost exactly a year behind schedule. I would attribute 6 to 8 months of that delay to the pandemic — pressing pause for 3 months while we focused on our other restaurants that were operating,” Jennifer Johnson tells Eater. “[There were] delays in permitting because of government office closures and delays in construction due to issues with sourcing and shipping materials.”
The General Muir, which first opened at Emory Point in 2013, serves deli favorites like reubens, pastrami sandwiches, tuna melts, and turkey clubs paired with matzoh ball soup, along with open-faced bagel sandwiches and spaghetti suppers on Sunday evenings. The opening dinner menu features a few new dishes, including brisket with spaetzle and a spicy sea bass stew, inspired by the Sephardic white fish dish chraime. Unlike Emory Point, the Sandy Springs restaurant serves the General Muir’s popular “Friday Night” fried chicken nightly for dinner.
The deli and pastry counter sells freshly baked breads and bagels from TGM Bread, cakes, cookies, and a selection of prepared salads as well as grab-and-go coffee and coffee drinks.
Take a look at the menu:
Rye Restaurants group owns the General Muir, Fred’s Meat and Bread, Yalla, Wood’s Chapel BBQ, and TGM Bread. The group’s micro food hall the Canteen closed last May after three years in Midtown due to an unrecoverable loss of revenue and lack of rent relief stemming from the ongoing health crisis. West Egg Cafe, owned by the Johnsons and Sweet, is not part of Rye Restaurants.
Hours throughout the pandemic Wednesday - Sunday, 8 a.m. to 8 p.m. Limited dine-in service. Reservations highly recommended, likely required on weekends. Order online for takeout. Delivery planned via DoorDash. Masks required.
6405 Blue Stone Road, Ste 240, Sandy Springs. thegeneralmuir.com.