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80 Good

This bourbon bar with a Southern flair elevates south-of–Mason Dixon cooking.

17 W. 26th St., New York, NY, 10010


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The lowdown

The diverse whiskey collection at this neighborly, sneakily sophisticated Flatiron restaurant is easily one of the best in the city (there are more than 150 American whiskeys and roughly 80 more from as far afield as India), and if you’re a fan of new-wave Southern cooking, you could do a whole lot worse. The old Keith McNally veteran, Shane McBride, has recently taken over the kitchen, and the menu now includes a variety stout re-interpretations culled from the old southern cannon, including roasted oysters, deviled eggs topped with shreds of country ham, dirty rice risotto folded with charred oinions and bits of crispy duck, and slabs of fried peach pie dusted with cinnamon sugar and topped with spoonfuls of creme anglaise.

Adam Platt

What you need to know

DrinksFull Bar

Noise LevelCivilized