A lively restaurant, Maysville is a Flatiron destination for such refined Southern-inflected cooking as braised pork belly with pickled peppers and peaches. It just so happens to have a stellar bar to boot, packed with more than 150 whiskies. This means that while waiting for the crispy grits (naturally with bourbon aioli) to arrive, it is possible to slake one’s thirst with nips of classic Old Granddad, or the more unconventional Colorado-made whiskey from Peach Street Distillers.
THE DRINK TO DRINK:
The Bourbon Bonnet (pineapple, cherry, habanero, lime) has an inviting spike of heat that complements the cuisine.
KNOW BEFORE YOU GO:
In addition to two-ounce glasses, the bar also offers one-ounce tastes to curious guests. Die-hard fans of, say, Wild Turkey, can also settle in with an eight-ounce or 16-ounce decanter of the goods to share with a bevy of friends.
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