The General Muir opened at Emory Point in January 2013, reworking classic New York Jewish deli food from scratch. Pastrami is cured and smoked in house, bagels are hand-rolled and kettle-boiled, and the kitchen builds out from there with dishes that move past deli tradition toward simpler, fresh preparations. The name comes from the refugee transport ship that carried co-owner Jennifer Johnson's mother and grandparents, Holocaust survivors, to New York in 1949.
The bakery turns out cinnamon rolls, cheese danish, cardamom brioche, coffee cake, black-and-white cookies, rugelach, and New York-style cheesecake, with braided challah and chocolate babka added on Fridays. A full espresso bar pours locally roasted Dancing Goats coffee, and a full bar covers wine, beer, spirits, and cocktails alongside dinner service.
The restaurant is owned by Jennifer and Ben Johnson, Shelley Sweet, and Chef Todd Ginsberg, who partner together across the Rye Restaurants family, which also includes Fred's Meat & Bread, Yalla, and Wood's Chapel BBQ. Ginsberg trained at the Culinary Institute of America and started his career at The Dining Room at The Ritz-Carlton Atlanta under Joel Antunes and Bruno Menard before leading kitchens at Asher in Roswell and Madison's in Highlands, North Carolina.
The General Muir has been selected by the Michelin Guide in both 2024 and 2025, and has drawn James Beard Foundation semifinalist recognition for Best Chef in 2014 and 2015, and for Outstanding Baker in 2016.
The bakery turns out cinnamon rolls, cheese danish, cardamom brioche, coffee cake, black-and-white cookies, rugelach, and New York-style cheesecake, with braided challah and chocolate babka added on Fridays. A full espresso bar pours locally roasted Dancing Goats coffee, and a full bar covers wine, beer, spirits, and cocktails alongside dinner service.
The restaurant is owned by Jennifer and Ben Johnson, Shelley Sweet, and Chef Todd Ginsberg, who partner together across the Rye Restaurants family, which also includes Fred's Meat & Bread, Yalla, and Wood's Chapel BBQ. Ginsberg trained at the Culinary Institute of America and started his career at The Dining Room at The Ritz-Carlton Atlanta under Joel Antunes and Bruno Menard before leading kitchens at Asher in Roswell and Madison's in Highlands, North Carolina.
The General Muir has been selected by the Michelin Guide in both 2024 and 2025, and has drawn James Beard Foundation semifinalist recognition for Best Chef in 2014 and 2015, and for Outstanding Baker in 2016.