Hopefully our friends will forgive us for our past mistake of referring them to the “New American” food at Maysville. It’s not that the phrase doesn’t capture the Flatiron, NYC restaurant’s interpretations of classics like pulled pork or a salad of winter veggies with peanut brittle and goat cheese. It’s more specifically that the eatery takes its name from the Kentucky port town that birthed bourbon, placing its reinvented traditions squarely in the camp of the neo-Southern movements lately sweeping food scenes from coast to coast.
But, this isn’t simply the “New South” either. In contrast to the type of faithfully executed down-home classics seen at the neighboring Hill Country (with Yankee prices) or Williamsburg’s Commodore, Maysville brings an unmistakably fresh twist to their menus. Standout dishes like roasted oysters, memorably and fragrantly served atop a bed of hay, evokes the kind of modern coziness also reflected in clean, spare interiors accented warmly with wood.
Service too manages to balance hospitality with enough space to enjoy the food and company, making Maysville a go-to for all sorts occasions from business lunches to birthday dinners and weekend brunches.