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17 W. 26th St. (Broadway) Send to Phone
646-490-8240 | Make Restaurant Reservations | Order Now! | Menu
Inspired Southern fare in the Flatiron District.   Chef Kyle Knall is one of GAYOT's 2014 Top 5 Rising Chefs in the U.S.
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Local Deals: 120 * 90

Lunch Mon.-Fri., Dinner nightly, Brunch Sat.-Sun.
Open late Fri.-Sat.

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Dining room at Maysville, New York, NY

Maysville Restaurant Review

: 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. Chef Kyle Knall, who logged time in the kitchen at Gramercy Tavern, prepares deeply satisfying elevated but unfussy Southern fare. Order grits and you have no idea they’ll arrive as five little crispy blocks topped with cured ham from Kentucky-based Broadbent’s. The heaping plate of roasted Brussels sprouts is laced with pigs’ ears and a bourbon-spiked aïoli, like secretly stashed pockets of flavor. Chicken bears some of the same, its skin taut and tasty, wading in a light pool of jus and navy beans amidst a small handful of pillow-soft gnocchi-like dumplings. Save room for the tricked-out s’mores for dessert and pair it with one of the dozen or so bourbon-based cocktails. The wine list is pricey and notable, sticking mostly to European labels; however, the dishes are best consumed with bourbon.

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