The Sandy Springs location of Jewish deli and restaurant The General Muir will close Sept. 29 after three years in the City Springs development.

“Many factors that began with and resulted from the pandemic have presented ongoing challenges for independent restaurants. Ultimately, although we had many fans and loyal customers, we simply did not achieve the level of business we needed to overcome these challenges,” reads a post on Instagram. “We are passing our space on to a concept and operator that we hope will appeal more broadly to this market.”

The restaurant is part of the Rye Restaurants group, backed by chef Todd Ginsberg, Jennifer and Ben Johnson and Shelley Sweet, which also includes West Egg Cafe, Wood’s Chapel BBQ, TGM Bread, Fred’s Meat & Bread and Y’alla.

It was a rocky road from the start for The General Muir at City Springs. The pandemic delayed the restaurant’s opening for over a year. The approval of new companies initially came to a standstill in March 2020 and was slow in 2021 due to staff shortages in government offices. Meanwhile, supply chain disruptions and material shortages wreaked havoc on the construction industry.

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At the time of The General Muir in Sandy Springs’ opening, the first wave of the Omicron variant also caused restaurants across the country to shift operations again to takeout and outdoor dining or close entirely to curb the spread of the virus.

General Muir is known for popular Jewish delicacies like pastrami sandwiches, matzo ball soup, and smoked salmon and ghee bagels. It first opened at Emory Point in 2013. The restaurant has become a go-to spot for weekend brunches. For lunch and dinner, the restaurant serves Ginsberg’s famous double cheeseburger, while its equally popular fried chicken dinners are served on Friday evenings.

Over in the deli section of the store, people can order pints of cucumber salad, bagels and fresh breads from the bakery, as well as baked goods like black and white cookies.