Food/Drink » Theatre

Tipsy Parson

by Peter Sherwood .
Tuesday Apr 27, 2010
Tipsy Parson

My fella and I finally went to the Tipsy Parson-and it wasn't via the chapel or city hall to retrieve a marriage license; rather it was to have a wonderful dinner, just we two. The first venture from Tasha Garcia Gibson and Julie Taras Wallach brought us Little Giant on the Lower East Side; here they take us on a trip Down South-and it's an absolute pleasure to be among all the carefully placed bric-a-brac and thoughtful, clever finishes.

We idled by the bar as if on a summer porch swing, sipping our Champagne Sidecars ($12) with blood orange-infused brandy, champagne and lemon before taking our seats in the dining room proper, a quaint little Southern getaway nestled in the back.

The Pickle Plate ($7) was an appropriately homespun touch, a simple portion of string beans, green tomatoes, carrots, and fennel suitable to chomp on while deciding what else to order. Bourbon Chicken Liver Mousse ($14) with sublime green tomato marmalade and grilled potato bread was delicious but very rich, sealed by a thin layer of ingenious bourbon butter. Deviled Eggs ($5) were much as expected, very good but superfluous-we hardly needed to order them and only took a few bites. Ditto on the ample side of Grafton Cheddar Mac & Cheese ($6).

Rib Eye Steak ($32) was huge with a silly wallop of horseradish sauce practically camouflaging it. The steak tasted good, cooked medium rare, but the cut was very gristly, which given the price tag shouldn't have been an issue. Perhaps I ought to have ordered the Artic Char ($24) with spring vegetables, Parmesan broth, watercress and mint pistou (the French version of pesto) instead. However, the maple-brined Berkshire Grilled Pork Chop ($25) was excellent, perfectly done and super moist, quite at home in its own juices. Slow-cooked greens and creamy cheese grits paired naturally. We also tacked on a side of properly Grilled Asparagus ($8).

Banana Bread-Bread Pudding ($8) was incredible, yes, made with banana bread, topped with marshmallow Fluff (can you imagine?) and shards of peanut brittle. Take a tip from me and get thee to the Parson.

Copyright Next Magazine. For more articles from New York's hippest gay guide, visit www.nextmagazine.net


Comments

Add New Comment

Comments on Facebook