You did your part.
Waited in that line. Punched a hole hard through the ballot to prevent any dubious chad situations. And all they gave you was that “I Voted” sticker.
Whiskey really would have been a much nicer gesture.
So this one’s for you...
Say hey to Maysville, a laid-back Southern afternoon of a dinner spot with an emphasis on whiskey and foods that complement it, owned by the folks from Char No. 4 and opening tomorrow in Flatiron.
This is a place named after the Kentucky birthplace of bourbon. Where your daily labors end sweetly with short or long pours of Prichard’s Double Barreled Bourbon (and about 200 other kinds of American whiskeys) and some foie gras–topped smoked duck breast from a former Gramercy Tavern chef.
Bring someone who hasn’t yet realized how much they love whiskey. Let it open up for them with a dozen oysters. Get some frog legs. Don’t see those too often. Order up some more ounces. They’re starting to understand.
You’ll notice three large-panel charcoal horse sketches, because they’re huge. Back behind the bar, those four shelves of whiskey must be 30 feet long each, easy. They’re glowing amber. With pretty little brown-bottle maids all in a row.
Feel free to think of it as 120 feet of whiskey.
Waited in that line. Punched a hole hard through the ballot to prevent any dubious chad situations. And all they gave you was that “I Voted” sticker.
Whiskey really would have been a much nicer gesture.
So this one’s for you...
Say hey to Maysville, a laid-back Southern afternoon of a dinner spot with an emphasis on whiskey and foods that complement it, owned by the folks from Char No. 4 and opening tomorrow in Flatiron.
This is a place named after the Kentucky birthplace of bourbon. Where your daily labors end sweetly with short or long pours of Prichard’s Double Barreled Bourbon (and about 200 other kinds of American whiskeys) and some foie gras–topped smoked duck breast from a former Gramercy Tavern chef.
Bring someone who hasn’t yet realized how much they love whiskey. Let it open up for them with a dozen oysters. Get some frog legs. Don’t see those too often. Order up some more ounces. They’re starting to understand.
You’ll notice three large-panel charcoal horse sketches, because they’re huge. Back behind the bar, those four shelves of whiskey must be 30 feet long each, easy. They’re glowing amber. With pretty little brown-bottle maids all in a row.
Feel free to think of it as 120 feet of whiskey.
