Grub Street

Having planted his bourbon-and-barbecue flag in Cobble Hill, Char No. 4 owner Sean Josephs has expanded to Manhattan with Maysville, which he opens today, with not a little chutzpah, just down the block from Hill Country. As in Brooklyn, American whiskeys take center stage, accompanied by craft beers, wines wide-ranging in price and vintage, and a sophisticated southern menu courtesy of former Gramercy Tavern sous-chef and native Alabamian Kyle Knall. His regional interpretations bypass brisket and ribs for hay-roasted oysters, whole smoked trout, and smoked pork shoulder and belly with shell beans, turnips, and turnip greens. Here, a look at the urban-rustic space, with its backlit bourbons and illuminated ceiling, and some of Knall's elegant handiwork.

17 W. 26th St., nr. Broadway; 646-490-8240.