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Parker's on Ponce Restaurant Review: The Scott brothers once worked at this address when it was Mick’s restaurant. Gutting and redesigning the interior, they devised a pair of stone-faced fireplaces that create a warming environment, while the patio provides al fresco options in good weather. Menu highlights include the Irish onion soup made with Guinness and a plump aged-cheddar crouton filling the surface of the bowl. Shrimp Rockefeller, though, drowns nearly flavorless shrimp in butter and hides them under a thick blanket of crumbs. The dish does sport some spinach, but it's mostly decoration, not flavor, and we can’t taste any Pernod. Black truffle "mac 'n' cheese" made with orecchiette and lots of cheese just doesn't work in our view. There is a straight-ahead version, though, which kids seem to enjoy. Grass-fed beef from Tink’s farm in Washington, Ga., is an option, and we like the bone-in steaks (easily enough to share) and the Sunday night prime rib, which comes in three portion sizes. Among desserts, consider the seasonal fruit cobbler topped with High Road’s artisan bourbon burnt sugar ice cream. The wine list offers some appealing values, such as the Campo Viejo Reserva from Rioja, Spain, a Tempranillo.