Rally the troops who love monstrously upticked odes to classic Asian dishes and get over to The General, the mega-staurant from the EMM Group (Catch, Abe & Arthur's, Tenjune) and Top Chef winner Hung Huynh, who wants to stage a coordinated attack on your stomach in a three-sectioned, red-and-gold, graffiti-laden temple on the Bowery.
Right when you walk in there's this spacious front room sporting huge semicircular booths and stools at the pastry bar so you can watch the chefs just pastrying their little buns off. When the weather's agreeable, the 80ft wall of glass garage doors pops open and acts as a canopy for sidewalk seating.
The names are familiar; the sheer delicious audacity is not. This is their Beef & Broccoli, a braised short rib served alongside Chinese broccoli and thick udon noodles.
Their take on sizzling beef rocks Wagyu, snowpeas, 'shrooms, and kabayaki butter, which is where Paris Hilton drinks too much when she's in Japan.
The Peking Duck is presented tableside, just like this. Annnnnd then they take it back to the kitchen real quick, to make it look less like a duck.
Takes on American favorites include these Peppersteak Sticky Buns, their version of a Philly cheeseteak with braised short rib, caramelized onions, and Provolone.
If you're more into drinking than eating, snag one of these hi-tops sadly not made by British Knights, or sidle up to the bar surrounded by troughs of ice to witness...
The end result: tasty 'tails like this Chinese five spice syrup, Woodford Reserve, and pequin pepper tincture Jimmy 5, which just like Johnny, will make you feel totally alive.