Where to Drink: Maysville, New York’s Southern Food Safe Harbor

The shelves at Maysville hold over 150 whiskies. Credit Maysville NYC.
The shelves at Maysville hold over 150 whiskies. Credit Maysville NYC.

One part Kentucky, one part New York City, the Flatiron district bar and restaurant Maysville is one of the best places in the city to settle in and sip through bourbons to your heart’s content. Named for the small Kentucky town on the Ohio River, through which bourbon was first shipped out of state, it’s won great acclaim for its Southern fare, all intended, according to the chef, to echo the smoked and charred flavors that pair so well with bourbon. (Deviled eggs with country ham; city ham and shiso hushpuppies: If there’s “ham” in the ingredients, order that up.)

But we’re here to talk about the whiskey itself. With over 150 American bottles, Maysville lays them out in a comprehensive list, noting prices for both one- and two-ounce pours. (There’s a smattering of Scotch, Irish, and Japanese whisky to round the rye and bourbon out.) There’s no pretension here; $3 can get you a taste of Evan Williams White Label or Rebel Yell. Offerings go up from there. And for those who would prefer to nurse a more generous portion, Maysville offers eight- and sixteen-ounce decanters of three rotating whiskeys — recently, including Evan Williams 1783 Small Batch and Pinhook “Rye Humor.”

Its prime neighborhood location and sleek, inviting bar have made Maysville a popular after-work spot, no doubt helped along by its daily happy hour, “The Early Bourbon,” with half-priced pours of selected spirits, and $8 bucks and Old Fashioneds. But if you’re looking to beat the crowd, said happy hour kicks off seven days a week at twelve noon. A little whiskey flight in the afternoon never hurt anyone, right?

Carey Jones is a San Francisco-based food, spirits, and travel writer. She is the co-author, with her husband John D. McCarthy, of Be Your Own Bartender, to be released in November 2018. She frequently contributes to Food & Wine, Travel + Leisure, Saveur, and many others, and formerly served as managing editor at the James Beard Award-winning food site Serious Eats.