"The 'fish slices in fiery sauce' was a perfect evocation of what is often my favorite dish in the Sichuan restaurants of Flushing, Chinatown, and the East Village: a bowl of red chile oil swimming with fish filets and seething with Sichuan peppercorns. At General Deb’s, the space is tight, the lighting subdued, the furniture found, but the spacing is loose enough that a couple had parked a baby carriage next to their table with little consternation to the staff or other guests." - Robert Sietsema
