A modern take on a New York Jewish deli

Oy vey! That's exactly what you'll exclaim, even if you have no idea what it means, after taking down the Jewish delicacies at The General Muir, a NY-style deli (from the West Egg gang) named after the refugee transport ship the owner's family came to America on in 1949... which probably had much crappier corned beef sandwiches than this place does.Stop by the deli counter to grab hand-rolled, kettle-boiled bagels that can be customized with schmears, Nova lox, or smoked trout salad.Pull up a seat in a dining room decked out with photos of the owner's family, butcher block tables, and white subway tiles reminiscent of a traditional New York subway deli.The hazelnut-crusted French toast is covered with maple syrup, spiced butter, and roasted bananas. And hazelnuts.It might not be what Shlomo used to eat in the kibbutz, but it is one of the best burgers in the city -- the Double Stack from Chef Todd Ginsberg's Bocado days has been reincarnated with onion slaw and American on an onion roll.As for traditional, they've got this house-smoked salmon over latkes w/ sour cream, plus the very necessary matzoh ball soup, and piled-high pastrami sandwiches w/ chopped liver -- which, when slighted, always asks, "What am I, chopped liver?" and then people answer, "Yes, yes you are." Oy gevalt!