Il Fiorista

"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

"This bright, airy dining room doubles as a flower shop, and its vivid, spring-like décor feels like stepping into a magazine cover. But these gorgeous blooms serve a third, even more exciting, role here, making their way into cocktails and dishes crafted with edible flowers like nasturtium blossoms and hibiscus petals. (They're also crafting a collection of spices, salts and sugars).The results are deliciously unique. Owners Alessandra and Mario De Benedetti, who relocated from Italy, have expertly blended their homeland's sensibility with Executive Chef Rae Kramer’s culinary style. Black pappardelle is imbued with lavender and black pepper, while trout tartare toast delivers a kick from chili, freshly grated horseradish and mustard flowers." - Michelin Inspector

"Owners Alessandra and Mario De Benedetti, who recently relocated from Italy, have expertly blended their homeland's sensibility. A beautifully-executed squid ink pasta, anelli al nero, is studded with tender, briny calamari, chili, and fennel; while a roasted honeynut squash tart stays seasonal with chestnut purée and shaved black truffle." - The MICHELIN Guide

"Il Fiorista is one of the 44 new additions to the MICHELIN Guide New York selection." - The MICHELIN Guide

"10-month-old Midtown spot Il Fiorista has reopened for business as a floral boutique and cafe with pastries and snacks open from Wednesday to Sunday beginning at 12 p.m. The restaurant is also doing outdoor dining from Wednesday to Saturday from 5 p.m. to 9 p.m. and brunch on Saturday and Sunday from 12 p.m. to 4 p.m." - Erika Adams