Named for the Kentucky port town that is the birthplace of bourbon, Maysville boasts a great menu of American whiskies along with restaurant area which specialises in smoked things and seafood. The space feels thoroughly American, polished yet understated, clean and smart, lost of muted earth tones. There's a gleaming wall of whiskey bottles behind the bar. There are 170 or so American whiskeys to choose from in all as well as a short cocktail list which contains well-constructed bourbon-based drinks, complex gems like the barrel-aged Sazerac, a wonderfully layered creation. The bar area is lively and loud it gets seriously noisy in there at the heart of the cocktail hour - while the equally handsome dining room, with its wall of framed mirrors and chequerboard flooring, is slightly calmer in atmosphere. There's some seriously good cooking going on, with notes of smoke featuring in many of the dishes. Smoked oysters are served on a bed of hay and trout is given a similar treatment, infused with flavour. There's also duck breast and braised pork and crisp chicken legs, all perfectly cooked. In a playful touch, the wait staff wear denim and plaid, but the cooking here is more sophisticated than that might suggest and you'll be fool not to find time to sample a couple of those super smooth bourbons in the bar before taking your table.