"We've been needing to select a name to represent our family of restaurants and realized that bread is our common thread," Sweet said. "We started making all our bread out of the pastry kitchen at The General Muir. As we added restaurants, we had to grow our baking capacity, so took over the space next door to open TGM Bread. Besides being a tangible link between all of our restaurants, the idea of 'breaking bread' with a friend, family, neighbor, or stranger is hospitality at its core. We have always prided ourselves on being restaurateurs who put hospitality first. We aim to create restaurants where guests want to be, not just food that people want to eat."
The General Muir’s menu features many classic deli items, many with a modern twist. Its pastrami sandwich and burger are among some of its most popular dishes.
Since opening in January 2013, The General Muir has received multiple accolades, including being named to Bon Appetit list of 50 Best New Restaurants in the country and GQ Magazine’s list of 25 Best New Restaurants in America. Ginsberg was named a semifinalist for the James Beard Foundation Award’s Best Chef: Southeast in 2014 and 2015.
When it opens next year, The General Muir will join several other restaurants in the City Springs development, including The Select, Flower Child, Nam Kitchen and Cafe Vendome.
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