|Foodie Garogyle Upper West Side|
Evidence of the ever-changing nature of the New York City restaurant scene is found in the newly opened Tipsy Parson, a shabby-chic Southern eatery which occupies the space of of a former laundromat. This Chelsea original combines tongue-in-cheek elements (behind a a long church pew a wall papered with faux bookshelves) with takes on classic Southern dishes (grits, hush-puppies). The neighborhood crowd within is a diverse mix of the well healed, well dressed socialites, and fabulous men.
And while the ambiance is enticing, it is the food that is the real draw. The meal starts with a dense, moist take on cornbread served with a pepper jelly. This teaser goes well with any one of their dozen or so whimsical takes on classic drinks like the Tipsy toddy.
|Tipsy Parson: Cornbread|
Tipsy Parson has a myriad of Southern fried snacks as starters such as mouth-watering briny fried oysters and sweet crunchy hush puppies that yield to a smooth center. Their take on deviled eggs was solid, but nothing extraordinary.
|Tipsy Parson: Fried Oysters|
The entrees are hearty. Catfish is a tough fish to do delicately, but not here! Their broiled, spice dusted preparation elevated the fish to incredibly tender and flavorful. I would not have guessed catfish could be this good. The mushrooms underneath coupled with a hearty greens saute provided a depth of flavor.
|Tipsy Parson: Catfish|