Maysville

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.

A very fine example of the "lardcore" or modern southern restaurant; certainly the most refined. It shares with its brooklyn sibling, Char No. 4, an extensive bourbon selection.

Like a strong hug or your dad finally admitting you're not "entirely disappointing," southern food offers the emotional boost we all need here and again. Get a taste of comfort at Maysville, the FlaiIron destination for Kentucky style cooking and boozing. Before you even walk in, you’ll spot the wall of whiskey anchoring the bar. Sit and enjoy a glass--wine is also available for those so inclined--or head to your table for a taste of high-end Appalachia. Hay-smoked oysters, poached eggs with grits and duck confit, and a crispy full chicken leg with roulade await you.

This handsome, high-ceilinged Flatiron District restaurant, bedecked with irregularly sized framed mirrors and large images of horses, is the type of place you’d frequent for the impressive whisky collection --- there are over 150 American versions and about 80 from other parts of the world. But you will most definitely want to stick around (and even return for a second visit) for the food....

From the team behind Brooklyn's Char No. 4 comes this new Flatiron spot offering "solid" New Americana paired with an "amazing whiskey selection"; "loud" acoustics and "overcrowded" conditions detract, but "strong drinks" and just the "right amount of trendiness" compensate.

Like a strong hug or your dad finally admitting you're not "entirely disappointing," southern food offers the emotional boost we all need here and again. Get a taste of comfort at Maysville, the FlaiIron destination for Kentucky style cooking and boozing. Before you even walk in, you’ll spot the wall of whiskey anchoring the bar. Sit and enjoy a glass--wine is also available for those so inclined--or head to your table for a taste of high-end Appalachia. Hay-smoked oysters, poached eggs with grits and duck confit, and a crispy full chicken leg with roulade await you.

PARK SLOPE — Finger on the Pulse is launching a series of events called Bar Food Blowout, where they invite various chefs to prepare their version of bar food. The first Blowout takes place at Pork Slope on Tuesday, October 8, with chef Robby Cook of Morimoto. It's $20 for beer and a plate of food, and tickets are available online.

GOWANUS — Frankies Spuntino just announced that it will...

American Restaurant & Whiskey Bar