the buzz

“Maysville Opens November 7th”

Sean Josephs, who opened Char No 4 almost four years ago, follows up with Maysville, located in Manhattan as opposed to Brooklyn, as an ode to American whiskey bar and restaurant with a menu of smoked and charred food and raw and chilled seafood. The restaurant’s namesake is the Kentucky port town that is considered to be the birthplace of bourbon.

Just as the bar at Char No 4 features hundreds of American whiskey (in particular bourbon), its new sister restaurant pays homage to American whiskey with over 200 American whiskeys as well as an ample selection of Scotch, Irish, Canadian and Japanese whiskeys. (Vodka, gin, rum and tequila lovers, no worries, you’ll also find your drink of choice in fine supply.) Oh, the obsession doesn't stop with whiskey and other spirits. A wine list deep in vintage and diversity and a selection of over 20 craft beers round out the drink options.

Maysville aims to tell the story of bourbon’s tradition, and charts bourbon’s path from its past in Kentucky, through fields of grain in America’s farmlands, the machinery of distillation, smoky 19th century saloons, and finally to its new home in Manhattan’s historic Flatiron district with its buildings of iron, steel and limestone.

Designed by Berman Horn studio, Maysville draws inspiration from all these elements to create a space that is both welcoming and exciting.  Architecturally framed by large columns and beams, the space draws the eye to sophisticated layers of lighting, materials and textures.

On the ceiling, a sprawling lighting installation evokes the familiar grid and patterning of fields in America’s Midwest.  Made of individual paper lanterns, they cast an amber glow across the space. Small, eye level brass sconces illuminate both guests and three large format drawings of grazing horses which capture the scale and grandeur of the Kentucky horse farm. The walls are clad in gray grasscloth, lending both texture and warmth. A grey and white checkered floor, glossy paneled bar and tufted banquets all recall the design traditions of historic southern restaurants. Maysville's extensive American whiskey collection is showcased in a thirty foot custom designed oak cabinet, where backlighting and gilding focuses attention on individual bottles. The rear wall is a play of gold framed vintage mirrors, art and windows that look into the private dining room, called the “Char Room” in honor of  Char No. 4, Maysville’s sibling restaurant.

Executive chef Kyle Knall (he was named one of Eater’s Young Guns when he was at Gramercy Tavern in 2012) has created a whiskey-friendly menu of American dishes like Hay-Roasted Oysters with Salsify and Pickled Shallots, Raw & Chilled Seafood (Oysters on the Half Shell; Head on Shrimp, Marinated Crab Claws), Duck Confit with Polenta, Maitake Mushrooms, Slow Cooked Egg & Smoked Broth, Marinated Arctic Char with Bourbon, Apples, Roasted Beet & Peanuts, Roasted Brussells Sprouts with Crispy Pig Ears, Quail Egg, Lemon & Cow’s Milk Cheese.

Entrees sound like this: Whole Smoked Trout with Watercress, Charred Red Onions & Pickled Mushrooms, Crispy Duck Breast with White Sweet Potato, Roasted Kale & Shaved Foie Gras, Grilled Flatiron Steak and Marrow with Smoked Yukon Puree & Arrowhead Spinach, Andouille Sausage with Red Rice, Duck Liver & Candied Walnuts. For dessert, Pumpkin Cheesecake with Pomegranate-Molasses Sauce.

Enjoy Maysville this week. It opens Nov 7 at 17 West 26^th Street New York, (646) 490-8240/(646) 559-2636.

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