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17 West 26th Street, Flatiron, Manhattan, New York City, New York0.000000000.00000000

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Maysville is an American whiskey bar and restaurant with a menu of smoked & charred food and raw & chilled seafood. The restaurant's namesake is the Kentucky port town that is the
birthplace of bourbon.

This Flatiron restaurant adds flare to southern cooking and whiskey cocktails, succeeding both behind the bar and in the kitchen. Chef Kyle Knall (Char No. 4) is at the helm of the well-edited menu: Small plates like crab toast—toasted and crispy slices of bread topped with a light crab salad, ginger aioli, and thinly sliced radish—are perfect for sharing, and squares of crispy grits atop bourbon aioli are great, too. Larger entrées are also memorable, including a pork shoulder and belly combination, expertly cooked and smooth as can be, accompanied by turnips and crispy pigeon peas. The drink menu is equally well curated, offering numerous ways to try your favorite bourbon (or learn about some new ones) alongside an agreeable wine list. If you have room for dessert, the rotating sweets selection, such as a generous portion of bread pudding served with a scoop of bourbon ice cream, is well executed and decadent. — Daisy Melamed, NY Magazine

Recommended Dishes
Crab toast, $18; grits, $9; hay roasted oysters, $14; pork shoulder and belly, $25
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