Shelley, Jennifer, and Ben continue to partner on West Egg, with Chef Andrew Smith. Coming full circle, Shelley rejoined West Egg in 2011 as General Manager, becoming a partner in 2014. She was the opening General Manager at Hugh Acheson’s Empire State South. She joined the Concentrics Restaurant Group in 2006, serving as a manager at Two Urban Licks, Assistant General Manager at Murphy’s, and ultimately as General Manager of TAP from 2008 to 2010. Shelley Sweet found her passion for the restaurant industry after graduating college and working in graphic design, beginning her restaurant career at West Egg when it opened in 2004. West Egg proudly celebrated its 15th anniversary in 2019. Both Jennifer (our "office girl") and Ben (fondly referred to as "errand boy," although Renaissance man is more like it!) are former attorneys who practiced law in Atlanta for nearly 7 and 11 years, respectively, before embarking on a second career in hospitality.
The Johnsons, husband and wife, opened West Egg on Atlanta’s Westside in 2004.
The General Muir is owned by Jennifer and Ben Johnson, Shelley Sweet, and Chef Todd Ginsberg, who also partner on Fred's Meat & Bread and Yalla in Krog Street Market and Wood's Chapel BBQ in the historic Summerhill neighborhood of Atlanta - the Rye Restaurants family of restaurants. TGM Bread bakes all of the bread daily for both locations, the rest of the Rye Restaurants family, and many other restaurants around town. pairing fresh baked breads and soups for a quick lunch, as well as loaves to take home. Next door to the original Emory location, you’ll find TGM Bread and TGM Soup Co. The General Muir serves breakfast, lunch, dinner, and weekend brunch, and offers an espresso bar serving locally-roasted Batdorf & Bronson coffee as well as a full bar of wine, beer, spirits, and cocktails. The restaurant is named for the refugee transport ship that brought co-owner Jennifer Johnson's mother and grandparents, Holocaust survivors, to New York in 1949. Traditional favorites are honored - pastrami is cured and smoked in house, bagels are hand rolled and kettle boiled - and joined by dishes going beyond tradition, focusing on fresh ingredients and simple preparations. The General Muir is a modern American restaurant inspired by classic New York Jewish deli, returning it to its hand-crafted roots.
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