Images of thoroughbred horses gallop across the walls…scents of smoked, charred, raw and grilled meats and seafood fill the air…and bourbon flows like water.
Welcome to Maysville. In the Flatiron, that is.
The bounty of The Bluegrass State has made its way north–with a twist. This southern-inspired spot highlights local, hormone- and antibiotic-free meats and sustainable seafoods. And the produce is all organic–Executive Chef Kyle Knall, formerly a sous-chef at Gramercy Tavern, goes to the Greenmarket every morning with a wheelbarrow to fill for the day’s menu.
Owner Sean Josephs (of Char No. 4) named the three-week-old bar and restaurant for Maysville, Kentucky, the port town that is the birthplace of bourbon. Chef Knall’s Southern roots (he’s originally from Birmingham) influence such refined regional interpretations as roasted oysters with salsify (a white root similar to parsnip) and pickled shallots; braised pork shoulder with butter beans, pigeon peas, turnips, and greens, and a whole smoked trout served with watercress, charred red onions and pickled mushrooms.
A variety of craft beers and a wide selection of wines rounds out the beverage list, but bourbons take center stage in the rustic space, with four backlit shelves of the stuff, at least 30 feet long, behind the bar (the menu features nearly 200 kinds of whiskey). The illuminated ceiling, a sculptured mosaic of boxed shapes, replicates an aerial view of Maysville, KY’s tobacco fields.
For now, patrons can enjoy dinner, drinks, or a full bar menu. A private room that seats up to 25 is available for parties, and lunch and brunch are soon to come.
17 W. 26th St., between 6th Ave. & Broadway, New York, NY 10010
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Image courtesy of Ruffin_Ready.