We started with their grilled flatbread, which was topped with brussels sprouts, sheep’s milk cheese, and crispy pig ears. We were surprised by the large portion size for this starter. We split this three ways. If you’re here on your own, this could easily be a dish for one. Everything was nicely crisp and charred, with the freshly shaved and not-yet-melted cheese providing a nice balance to the crunch.
We also had their crispy grits. I’m obsessed with this dish. OBSESSED. The grits were slightly crispy around all edges of each cube and were topped with thin pieces of country ham topped with a bourbon aioli. Each bite was soft, yet crispy… salty yet sweet. This is definitely a must order.
For our main dish, T and I split the slow roasted Atlantic Char, which was prepared with buttermilk, pistachios, beets, and served with greens over ten grains. This was a fun mix, and I think the pistachios made this dish. The nutty flavor paired well with the fish.
For dessert, I was intrigued by the goat milk cheesecake. I’ve had ricotta cheese cake, but I’ve never seen a menu include goat milk cheesecake. I really liked it. The goat milk made for a less sweet cheesecake – a nice variation on the staple dish. It was served with candied lemon, cherries, and a buttermilk granita. I have a feeling this dessert sadly isn’t served year-round or I’d say this is a dish I’d have to order on my next visit.
When they brought our check, we received a slab with three cookies and three truffles. The truffles were lovely, but the surprise standout were the shortbread cookies. They were made with espresso powder and had such a great flavor that made them the clear winner. I can’t wait to come back at some point in the future to try their brunch.
Maysville – 17 W 26th Street (b/w 6th Ave & Broadway) – 646.490.8240
Reservations Suggested
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