Veal Sweetbreads ($17)
Crisped-up and fork-tender, with charred fennel and thinly sliced fingerling potatoes, spread atop a caper aioli further accented with fried capers.
Poached Egg ($16)
A gentle mound of grits dotted with duck confit, sautéed collards, and roasted hen of the woods. mushroom Atop, a broth made from whole smoked duck bodies that hits a precise balance of rich and smoky, enough to accent the dish rather than engulf it. And the egg, cooked sous vide just wobbly, swirling into the dish with the poke of a fork.
Crispy Grits ($9)
Cubes of grits are supple, almost puddinglike within, given a golden crust, dotted with bourbon aioli, draped with tendrils of country ham from Broadbent Hams in Kentucky. A double order of these would be the best brunch I could imagine. As is, they're a bar snack up there with any I know.
View of the bar, view from the bar.
An extensive list of mostly American whiskeys, and excellent cocktails to show them off.
A angle atop a broth of shrimp and ham hocks, butter-poached shrimp and mussels in there, too. It integrates the meat and seafood beautifully, a single richly flavored sauce of sorts further perfumed by grated horseradish. Greens to accent.
Roasted with salsify and sunchokes, with calamari that's grilled, and a ham that Knall smokes himself, all in a milk-accented broth of salsify and leek.
Maysville from the Street
Facing south on West 26th.