For the last Monday night dinner of March, the Frasca team is changing things up – with cocktails to make for a very special and unique evening at Frasca. Jim Meehan, bartender, journalist, and author of The PDT Cocktail Book and Meehan’s Bartender Manual, has worked in nearly every capacity of the hospitality business for the latter half his of his 40 years on the planet.
He worked his way through school as a bartender, then moved to New York City in 2002 to develop his craft in bars and restaurants including Gramercy Tavern and the Pegu Club. In 2007, Meehan opened PDT, a hidden cocktail lounge attached to a legendary hot dog stand in the East Village. In 2009, he and the bar were recognized with Spirited Awards for American Bartender of the Year and World’s Best Cocktail Bar at Tales of the Cocktail.
In 2012, the bar was recognized with the first Outstanding Bar Program award from the James Beard Foundation. In 2017, Meehan partnered with Heisler Hospitality in Chicago to open Prairie School, a Midwestern cocktail bar inspired by the architectural legacy of Frank Lloyd Wright in Chicago’s West Loop. This year, he partnered with Mandarin Oriental on a Hong Kong Branch of PDT in the Landmark Mandarin in the Central district of the city.
Before his books, Meehan edited eight editions of Food & Wine Magazine’s annual cocktail book and four Mr. Boston recipe guides and has been featured in Imbibe, Man of the World, Food & Wine, Bon Appetit, Bloomberg Buisinessweek and Lucky Peach.
Dinner is $135 per person and includes menu, beverage pairings and a signed copy of “Meehan’s Bartender’s Manual”.
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