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