Located in the neighborhood of Chelsea sits a cute restaurant called Tipsy Parson.
It is a cozy place that is darkly lite on the inside to help create an intimate mood. The décor also makes you feel like you are dining in someone’s home with wall paper that looks like bookcases.
Naturally, I had to start off with a cocktail. I went for a drink named the Tipsy Palmer. It was sweet tea, mint, lemon, and vodka (there was also an option to use bourbon). It was not sweet at all and certainly not overpowering. It was a great choice to go with the flavors of the appetizers that we chose.
The menu has a Southern flare to it so all the appetizers were takes on Southern classics. They all sounded delicious so we ordered one of everything. First out were the deviled eggs, which were piled high with filling, and the hush puppies. The deviled eggs were creamy but not spicy at all. The hush puppies were made with red corn. They were light and fluffy with a ton of flavor.
The fried pickles were made from thick deli style dill pickles that were a little spicy. They were very juicy when I bit in.
The final appetizer were the corn dogs made with Andouille sausage. They had a little heat to them; the sausage were in a natural casing so they had a little snap when I took a bite. They came on sticks just like corn dogs you would get at a state fair. They were pretty addicting to eat.
After tasting all the appetizers, the hush puppies were everyone’s favorite and we ended up getting a second plate of those.
I knew that all the food we started with was going to fill me up pretty quickly, I went lighter on my main dish. I ordered the Aurora salmon. The fresh piece of fish was served with a celery root puree that added an overall creaminess to the dish. It also came with roasted rainbow cauliflower with a celery-horseradish vinaigrette.
The skin of the salmon was cooked to be extra crispy. It added a salty accent to the fish. The cauliflower was perfectly cooked with a little salty taste too. I had no idea that cauliflower came in an array of colors.
For dessert we decided to get two options and just share them among the table. The first one we knew we had to try because it was the name of the restaurant – The Tipsy Parson. It was a bourbon soaked almond cake served in a mason jar. It was loaded with dried fruits which added texture. It was all covered in a “tipsy” whipped cream and toasted almonds. The presentation was beautiful and fun.
The second dessert was the sticky sorghum cake. The cake was covered in a toffee glaze. It was sweet and definitely sticky because of the glaze. It also came with a side of vanilla gelato. The gelato was covered in a powder that reminded me of crushed up ginger snap cookies.
If you are looking for a place to have Southern food made with a New York twist, then head to Tipsy Parson. Go with an empty stomach so you can enjoy everything! http://www.tipsyparson.com/
Enjoy!
T
