5/1/2024 0 Comments The wild son nyc chelsea![]() ![]() The manager is as nice and informed as can be, but boy was our server problematic. But when you walk through the room to the other end, you enter the main dining space in the back, which is a good size for the area. When you first walk into the restaurant, it looks like a small space because the initial room is just a row of about 5 or so two-tops on one side and a long bar on the other. Long story short, Tipsy Parson does a great job. But the masses seem to find them decent enough to consume because they aren’t from the South and don’t know what they’re really missing. I mean, especially these days, the so-called biscuits I’ve gotten so excited to eat have often left me saddened by their rock-hard exteriors, lack of butter flavor, and dry insides. A biscuit is actually a lot like a croissant in that they are both butter pastries and executing them well, with all of the appropriate internal buttery layers, soft interior, crispier exterior, requires real skill. Now you could think to yourself, if you’re going to serve Southern food in a market that doesn’t have much Southern food and in which people aren’t all that familiar with it, what’s the point in doing it well? It’s easy to cut corners, particularly on cumbersome and time-consuming items like biscuits. All the Southern goodies that you don’t really get outside of the South can be found here – things like shrimp & grits, buttermilk biscuits, deviled eggs, hush puppies, fried chicken, and black eyed peas. ![]() Well, perhaps these days it’s not as rare given the fried chicken and waffle or biscuit craze, but back when it opened, there weren’t many other Southern-food focused restaurants. Tipsy Parson has been around for nearly a decade now in West Chelsea, steadfastly serving a rarity in NYC: Southern comfort food.
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