The Sandy Springs location of Jewish deli and restaurant The General Muir will close on Sept. 29 after three years at the City Springs development.
“Many factors starting with and stemming from the pandemic have posed ongoing challenges to independent restaurants. While we had many fans and loyal customers, ultimately we simply did not get to the level of business we needed to overcome those challenges,” a post on Instagram reads. “We are passing our space along to a concept and operator that we hope will have broader appeal to this market.”
The restaurant is part of Rye Restaurants group, backed by Chef Todd Ginsberg, Jennifer and Ben Johnson, and Shelley Sweet, which also owns West Egg Cafe, Wood’s Chapel BBQ, TGM Bread, Fred’s Meat & Bread, and Y’alla.
It’s been a rocky road from the start for The General Muir at City Springs. The pandemic delayed the restaurant’s opening by over a year. Permitting new businesses ground to a halt in March 2020, then crawled in 2021 due to a lack of staff in government offices. Meanwhile, supply chain disruptions and material shortages wreaked havoc on the construction industry.
Related Link: All Sandy Springs news coverage
At the time of The General Muir’s opening in Sandy Springs, the initial wave of the Omicron variant also caused restaurants throughout the country to yet again shift operations to takeout and outdoor dining, or shut down altogether, to help curb the spread of the virus.
Known for Jewish deli favorites like pastrami sandwiches, matzoh ball soup, and bagels topped with smoked salmon and schmear, The General Muir first opened at Emory Point in 2013. The restaurant has become a go-to for weekend brunch. At lunch and dinner, the restaurant serves Ginsberg’s famous double cheeseburger, while Friday night features his equally popular fried chicken dinners.
Over on the deli side of the business, people can order pints of cucumber salad, bagels and loaves of fresh bread from the bakery, and baked goods like black and white cookies.
