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American Whiskey & Oyster Hub Kenton's Lands Uptown This Fall

The owners of NYC's Maysville finally reveal their new concept at Magazine and Nashville.

Kenton's will be located in the building on the left, at Magazine and Nashville.
Kenton's will be located in the building on the left, at Magazine and Nashville.
Brasted

The hotly-anticipated bourbon and oyster restaurant heading to Magazine and Nashville this fall now has a name, Ian McNulty reports this week. Kenton's—located in the new development that displaced Vom Foss, Rare Cuts and others— is a reference to Simon Kenton, the founder of bourbon hub Maysville, Kentucky, and will have 'an encyclopedic collection of American whiskey," along with an All-American booze lineup. Owner Sean Josephs and partner/New Orleans native Mani Dawes already run a restaurant called Maysville, along with the restaurants Char No. 4 and Tia Pol in NYC.

Current Maysville chef and Alabama Native Kyle Knall will head up the kitchen at Kenton's. During a stint as sous at Gramercy Tavern, critic Pete Wells reportedly referred to Knall's cooking as a 'winning blend of refined and unpretentious.' At Kenton's, he'll use a wood-fired grill and smoker to create the grilled/smoked/charred flavors that will bring out the best in the bourbon selection.

An oyster bar will also play an important role during dinner service at the 89-seater, which will verge on fine dining, but the restaurant will be open for more casual breakfast and lunch hours too with coffee, pastries, salads, sandwiches and the like.

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