The Pig in a Poke was a large ramekin filled with stone-ground grits and poached eggs topped with andouille sausage. If you like the smoked, spicy flavor of andouille sausage, this is a simple, nicely presented dish.
The service was kind of surly and the place was noisy. If it's Southern food you want, you can surely find better than this with the proliferation of similar eateries all around the city.
A few days later I found myself on the Lower East Side being turned away from my chosen dinner place — Cocoron, a soba noodle place — because they had run out of noodles. My bad luck. It was late and I was hungry and it was a Monday night, when many spots are closed. Little Giant was around the corner. I had been once for a brunch that wasn't memorable, but most places deserve a dinnertime chance as well. It wasn't until we sat down with the menus that I had a vague memory of reading that the Tipsy Parson had been opened by the owners of Little Giant. And the list of similar side dishes, which included the buttermilk chive biscuit confirmed it.
In the end everything seemed too expensive for what it was (appetizers were in the $10-$13 and entrees were $20-$25). While I appreciate the menu's attempts to construct some interesting dishes, I wish the kitchen was able to pull them off more strongly.