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Muss and Turner’s

Epicurean enthusiasts Todd Mussman and Ryan Turner only wanted one thing: to build the restaurant they would want to eat at. Turns out what they had in mind was just what Smyrna was craving, too: a gourmet deli and retail shop by day, full service beer and wine bistro by night. Using the finest fresh (and oftentimes local) ingredients, Muss & Turner’s menu is a gourmand’s fantasy. Without the gourmet pretense. After all, it’s a little hard to be pretentious while mowing on something like “The Bucky Goldstein.”

Ahhh, “The Bucky Goldstein.” House smoked beef brisket with a Carolina BBQ demi-glace, sliced sour pickles, and Dijon mustard, piled high with fried tobacco onion rings, and served on a French bun. Paired with a local craft beer, this enormous beef sandwich bursts with all the flavors you’re craving…and then some!

Not so big on beef? Try the open-faced NoMama Tuna Salad sandwich, which features albacore tuna, lemon aioli, kalamata olives, oregano, sun-dried tomatoes, and melted provolone, all atop a slice of heavenly honey wheat bread.

From poultry and fish to beef and bacon – oh, and plenty of fresh veggies! – And since everything is so delicious, Muss & Turner’s menu doesn’t make it easy to make a decision.

It would be thoughtless of us to not get serious for one second, and let you know that Ryan Hidinger, the sous chef at M&T, has been diagnosed with stage 4 gallbladder cancer. While he and his wife, Jen, remain upbeat and stay positive, your help is both needed and appreciated. Some 30 Atlanta restaurants are participating in fundraising for Team Hidi, with charity events and several have added a “Round Up for Ryan” line to guest checks, where diners can add a little extra to help the Hidingers pay for Ryan’s treatments. So please, head to M&T, Bacchanalia, Floataway Cafe, Abattoir, Local Three, Empire State South, and Five & Ten (which is in Athens), give them your patronage, and tell them you want to Round Up for Ryan.

Highlights

The Bucky Goldstein

This big-ass beef sandwich features house smoked beef brisket with a Carolina BBQ demi glace, sliced sour pickles, and Dijon mustard, piled high with fried tobacco onion rings, and served on a French bun.

The Burger

The Burger is the burger to end all burgers. Big Green Egg grass-fed beef, roasted poblano peppers, melted cheddar, red onion, and homemade cilantro aioli served on a French bun.

NoMama Tuna Salad

Albacore tuna, lemon aioli, kalamata olives, oregano, sun-dried tomatoes, and melted provolone, all served open-faced atop a slice of heavenly honey wheat bread.