Adam Platt on Tipsy Parson; Urban Forager: Bakery Edition


In the magazine this week, Adam Platt reviews two newcomers serving southern food and small plates, respectively. Tipsy Parson “is clearly designed as a decorous, tea-social alternative to the usual barbecue joints and fry houses that pass for southern restaurants in this Yankee town,” he writes. But he misses some staples like fried chicken: “Since this popular, consistently crowded restaurant opened, several of the more traditionalist southern-style appetizers and entrées appear to have been excised from the menu.” Further downtown, “the Denton brothers’ latest dining outlet, Corsino … seems to have been designed with durability, and a high turnover rate, in mind,” complains Platt. “None of the pastas or entrées cost over $20, and most are competent in a serviceable, professional way, but not outstanding.”

Rob Patronite and Robin Raisfeld forage this week for the best baked goods in town, including a new line of sweets introduced at Bklyn Larder that boasts buttermilk cake, pistachio loaf cake, and “perfectly textured, crispy-chewy cookies.” Rob and Robin preview the opening of Bistro Vendôme, where former Jubilee chef-partner Pascal Petiteau “revives many of his signature Gallic classics,” as well as the Meatball Shop. Also in comfort food: Black radishes are in season, and “chef Neil Ferguson, formerly of Allen & Delancey and now at Soho House, tempers the root’s characteristic bite in a rich, creamy gratin.” Finally, our real-estate section asks a newcomer and an old-timer to list their favorite stops in Hell’s Kitchen; the young guy digs Xie Xie, while a fellow clearly predating the carbophobe generation recommends H&H; Bagels, Little Pie Company, and Amy’s Bread.