After moving to Bushwick in 2009, Michelin-starred Chef Kevin Adey was disappointed to find that there was a lack of quality Chinese food in the area and decided to fill the void. While the menu reflects the chef’s ethos of using welfare-approved meats, seasonal and organic produce, his dishes at General Deb's are less high-end or cheffy than at Faro. Instead the menu features traditional renditions of Sichuan classics that highlight the complex flavors and spices of the region. Signature dishes include the Dan Dan Mian made with egg noodles with minced pork and homemade pickled mustard greens, in a sesame sauce; or pork wontons in chilli oil made with pork from Autumn’s Harvest Farm in upstate New York. Cocktails are by Gabe Veras and include the simply named Mezcal with mezcal, reposado tequila, luxardo maraschino, grenadine and Sichuan peppercorn; or the Vodka with vodka, beet juice, mint, ginger and lime.
Interiors at General Deb's feature a red and black color palette in an intimate space that seats 10 at the bar and 25 in the dining room 25, with almost all seats allowing a peek into the kitchen through a wide pass.
Spicing it up
La Zi Ji – chicken with dried Sichuan chilli peppers – and Niurou Mian, a beef noodle soup with red-cooked cow head, cabbage, scallion and anise-infused broth; and Mapo Tofu - ground pork and housemade tofu cooked with chili bean paste.
Signature cocktails alongside local beer on draft and small producer Old World wines