Pete Wells has bestowed two stars on Flatiron newcomer Maysville, whose Southern-inspired fare (from the Char No. 4 folks) has earned it some positive buzz. He writes: "The common theme here is smoke, which curls throughout the menu. It adds unexpected depth to the mashed potatoes with an excellent sliced rib-eye cap. It’s there in the papery sheets of country ham on top of crisp cubes of fried grits. It lends enough flavor to a whole smoked trout that Mr. Knall gets away with his decision to serve the fish with no sauce, just grilled onions, pickled mushrooms and tufts of watercress." Read the full review here.