"From the team behind Brooklyn’s dearly departed Char No. 4, Maysville’s kitchen focuses on Southern-inspired, meat-heavy dishes that complement its list of over 150 American whiskeys, all available in one- or two-ounce pours for maximum sampling. Dinner, with entrees in the upper-20’s, can be pricey, so sidle up to the marble-topped, backlit bar for brunch, including country ham benedict and biscuits and gravy — paired with plenty of the brown stuff." - Paul Schrodt
