Any word on Tipsy Parson yet on 9th around 20th?
this place was good, a random late night walkin and the front room was semi-jumping and the back room was emptying out by the time we got our apps. got the sweet corner table just inside on the left side and we split between two:
+ fried oysters
+ mac n cheese w bacon
+ pork chop w greens and grits
+ pickle plate
+ champagne sidecar to drink
+ strawberry shortcake to split
it doesn't seem like a lot of food that we ordered but damned if the food wasn't rich! we staggered out of there; our orders were hefty. the mac was alright; used some sharp cheeses that didn't work that well (bitter edge to the taste) and it was more of a mac in liquid cheese sauce, as opposed to gooey strands of cheese on the fork; good topping and good bacon but it was really really, surprisingly rich. the pork chop was nearing overcookedness on one end but was still ok; not sure exactly what cut of pork chop it was but ya, very good striping of fatty parts, and lean parts; it was almost like eating white meat and dark meat, but on a single piece of bone. we cut slices off the chop from either end to balance it out and you know for sure I picked up the rib at the end to gnaw on. greens were alright, grits were a non-presence. fried oysters were some juicy ones, but fried hard in cornmeal which . . . gave a nice chewy texture on the edges; good. pickle plate was adorable; I am also tempted to get it but it tends to disappoint; this was a lil plate of some interesting stuff (fennel, beets, carrots, etc.) which was good to cut all the pork fat with.
lots of other tempting things like salt/pepper ribs, spread trio, vegetable fry up (western tempura?) and the salads looked good too. overall, the place has a good vibe, nice look, great staff, low-key in both atmosphere and food so it was a good balance of elegant/casual. desserts ran towards the mousse-y but there was an almond cake which sounded good too w fresh berries. food total was $100 all told, which is not bad. I've definitely had better versions of this type of food (usually in my own kitchen) but, not bad for the hood.
Reading Sam Sifton's halfhearted attempt at a review in this morning's Times, I found myself wondering if he actually ate at the same restaurant that I have recently visited on three separate occassions. The review seems to imply that Tipsy Parson is somehow both dowdy and filled with posing hipsters. Nothing could be further from the truth. Tipsy Parson exudes a comfortable charm and the staff couldn't be more welcoming. The crowd is a nice mix of New Yorkers and they are obviously there for the food. That's the point. Tipsy Parson has wondeful food. Through 12 main courses and 12 appetizers, my friends and I have been uniformly impressed. Sifton hated the seared duck breast (gross? that's a junior high school term that no adult critic should ever use), but I can report that three of my friends ordered that dish and raved about it . As for me, I absolutely love the braised pork shank!
Its troubling to me when reviewers obviously have it in for a new place and don't give it a reasonable time to find it's legs before reviewing. After giving him some time and based upon his own criteria, I'd say that the Times has had enough time to evaluate Sifton's work. Bring back Bruni.
I can say without qualification that last night's dinner at Tipsy Parson was one of my all-time favorite meals in New York. My companion and I began with crisp, almost etherial hush-puppies and delicious fig rumaki, each dried fig stuffed with a water chestnut and wrapped in smoky bacon.
Fully appetized, we split an entree plus 3 side dishes: crusty seared catfish, served with a tarragon-scented salad of potatoes and celeriac; sauteed spinach with lemon and garlic; cheesy grits; mac and cheese with bacon (I can't get enough cheese and bacon!). Although the place was Friday-night crazy, everything was perfectly prepared, deftly seasoned and served piping hot.
As excellent as our dinner was, the entire meal was nearly eclipsed by the restaurant's namesake dessert, the Tipsy Parson. Reminiscent of an English trifle, this incredible concoction combined dense, amaretto-soaked pound cake squares, macerated fruit, thick whipped cream and sliced almonds into a treat of nearly orgasmic dimension. Although we were barely able to finish one, for a moment I rashly considered ordering another. It was that good.
With cocktails and a glass each of wine, the bill was $123 before tip. Quite reasonable, I think, considering the excellent food and service.
This is not the cooking I remember growing up in the South. This is a fresh, loving interpretation of an important American cuisine by a truly gifted chef. I strongly recommend you give it a try.
156 9th Avenue
156 Ninth Avenue, New York, NY 10011