About

Soul food lovers mourned earlier this year when The Pink Teacup closed the doors to its West Village location. For 50 years, the beloved restaurant doled out substantial stick-to-your-ribs soul food to those lucky enough to snag a table at the tiny joint. Even a few celebs – from Mick Jagger to Whoopi Goldberg – have been spotted there. So, there was a collective sigh when area dwellers learned of its closing. A group of people banded together to try and save the Teacup. A Facebook page was devoted to bringing it back to life. Yet, it was long-time customer Lawrence Page (also owns Actors Playhouse) who surfaced to revive the house.

And here it is, albeit in a new location. Firmly planted at 88 7th Ave S., just north of Bleecker, owner Page took over operations and has kept the classic Pink Tea Cup characteristics intact, with a few ad hoc changes. What this means is the new Teacup, much like the original, is ignoring every known food, décor and bar fad, to offer solid, traditional soul food in one of the warmest, friendliest neighborhood locales in the Village. Right off the bat, the new spot is larger – clocking in at 2,000 square foot, with a capacity of 112 – so perhaps we won’t have to wait 2 hours for a table like we did at the first one.

Also, this location has a full-service bar, outdoor seating and a stage where small-scale neo-classic soul and jazz concerts will be dished out. With the full bar comes a whole new spin on Teacup’s cocktail and wine roster. With the help of a wine sommelier and mixologist Eric Gonzales, the wine card has been upped quite substantially. After some wine consulting, they’ve introduced some bottles of cognacs and some under-the-radar Cabernets.

Oh. And, yes, there’s food. The original recipes are still strung up in the kitchen for the chef to follow, but, again, Page has integrated a few changes here as well. To offer more of a vegetarian option, Teacup has introduced new dishes like the seaweed salad. Also, there has been a bit of an effort to make the food – while still home-style southern – a tad healthier. The chicken has always been fried (and it still will be), but a few baked chicken options are now on the card. Page also took the house’s culinary offerings to the next level of southern food, introducing plates like sweet potato waffles, shrimp and grits, and other shrimp-derived plates. But fear not; the classic brunch and fried chicken are still on offer, just done a bit healthier, fresher, and more fitting to the southern style.

Now, when you come to visit, you won’t have to wait in a long line up to get in. But can lightning strike the same spot twice? Thus far, it’s looking good.