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    The Feed Blog

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    The Feed openings: Tipsy Parson

    Posted in Eat Out by Eat Out on October 23rd, 2009 at 3:45 pm

    This SlideShowPro photo gallery requires the Flash Player plugin and a web browser with JavaScript enabled.

    Photos: Jolie Ruben

    Early next week, Little Giant co-owners Tasha Garcia Gibson and Julie Taras Wallach will unveil their homey new restaurant, Tipsy Parson (156 Ninth Ave between 19th and 20th Sts, 212-620-4545), focusing on regional American and Southern cooking. Dishes will include classics such as chicken and dumplings, as well as original creations like an apple-butter–glazed pork shank. Look for a range of specialties from the bar: hand-sliced Virginia hams; head-on prawns and oysters from a raw bar; Southern cheeses courtesy of Stinky Bklyn; and seasonal juleps, like a Concord grape version dispensed from a frozen drink machine. To whet your appetite, check out the slide show above, and the full menu after the jump.

    BAR SNACKS
    Cheese Straws
    Hush Puppies
    Fried Pickles
    Spiced Nuts
    Pot of Pickled Peppers
    Pickled Shrimp
    Deviled Eggs
    Pickle Plate
    Turkey Tails w/hot pepper jelly
    Fried Cheese Curds w/spicy tomato sauce
    Crackers & Dips (pimento cheese, black-eyed pea salad, deviled tasso)

    OYSTERS & CHARCUTERIE
    Benton’s Country Ham (on-the-bone, hand-sliced)

    Selection of Southern Cheeses: Fleur de Lis, Gabriel, Grayson, Green Hill, La Mancha, Clemson Blue

    La Quercia Proscuitto

    La Quercia Speck

    Oysters - East Coast & Chesapeake Bay (market availability)

    APPETIZERS
    Fried Chicken Livers with green tomato preserves, grilled rosemary-sourdough bread

    The Fry Up: cornmeal battered vegetables w/old bay aioli & smoky tomato relish
    (delicata squash, pickles, celery hearts, baby bell peppers, sunchokes, okra, cremini mushrooms, lemon slices)

    Sunchoke Soup with pickled grapes, fried celery

    Broiled Rappahannock River Oysters with pepper bacon, tarragon vinaigrette, celery leaves – broiled on rock salt

    Shaved Brussels Sprout Salad with roasted kabocha squash, crispy pancetta, walnut vinaigrette, spiced candied walnuts

    Spicy Lamb Ribs with creamy buttermilk slaw, pickled red onions

    ENTREES
    Chicken & Dumplings

    Braised Pork Shank with stoneground grits, apple butter glaze, roasted apples & prunes, cracklin’

    Whole Grilled Fish (changes daily)

    Stuffed Trout, green goddess dressing

    Strip Steak with mushroom-cornbread stuffed vidalia onion

    Spanish Mackerel with cranberry & shell bean ragout, bitter greens, preserved lemon, fresh horseradish

    Duck Breast with sautéed greens & roasted concord grapes,

    SIDES
    Skillet Fries w/old bay aioli & smoked tomato ketchup
    Braised Greens
    Sauted Market Greens
    Roasted Mushrooms
    Roasted Sweet Potato w/blood orange marmalade
    Brussels Sprouts w/cracklin’
    Mac & Cheese  (w/bacon add $2)
    Buttermilk-Chive Biscuit w/honey butter
    Skillet cornbread w/pepper honey

    DESSERTS
    Apple Pie for Two, northern spy apples, cinnamon custard

    Grasshopper, mint mousse, chocolate cookie crumbs, chocolate custard, fresh whipped cream

    Tipsy Parson, almond cake, vanilla custard, brandied fruit, toasted almonds

    Chocolate Bread Pudding, bruleed marshmallow

    Pie of the Week, Pecan pie with sour cream gelato

    Bourbon-Glazed Sweet Potato Beignets

    Tags: Julie Taras Wallach, Little Giant, Tasha Garcia Gibson, The Feed openings, Tipsy Parson
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    « Previous: Attention, Kampuchea fans: A lot more legroom coming soon

    » Next: The Feed openings: Le Caprice, Accademia di Vino Broadway and more
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