Hot brown at the General Muir

This open-face sandwich starts with a sturdy slice of homemade challah and piles on a thick slab of house-roasted turkey breast and sliced tomato until it’s roughly the size of a youth football. And what’s a General Muir dish without some of chef Todd Ginsberg’s peppery pastrami plopped on top? Blanketed with an airy, cream-colored Mornay sauce, this lumberjack’s feast of a brunch dish is an example of what this place does best: throwback classics elevated with hints of creativity and refinement. $11.