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77 Solid

Bushwick gets Sichuan noodles and wontons from the owner of pasta palace Faro.

24 Irving Ave., Brooklyn, NY, 11237


Known For

The lowdown

In order to fill a perceived culinary need (and satisfy his own cravings), Faro chef-owner Kevin Adey opened this Sichuan restaurant in Bushwick and named it for his wife and business partner, Debbie. The kitchen pays tribute to the provincial cuisine using sustainably raised meats from Autumn’s Harvest Farm in upstate New York, like a rabbit special that’s roasted whole and slicked with a chile-and-fermented-bean-paste sauce. The pillowy bean curd for mapo tofu is made in-house, and the “fish slices in fiery sauce” employs local seafood like black bass rather than the ubiquitous tilapia. Staples like hand-crimped wontons in red oil, dan dan noodles, and twice-cooked pork round out the menu, and a full bar serves beer, wine, and cocktails. Though the restaurant offers something new to the area, the menu will be exceedingly familiar to anyone with a taste for tongue-numbing Sichuan cuisine. And it stands up to anything in Flushing.

Robin Raisfeld and Rob Patronite

What you need to know

Recommended DishesWood-ear mushrooms in black vinegar; mapo tofu; fish slices in fiery sauce; wontons in red oil.

DrinksFull Bar

Noise LevelCivilized