When hosting friends or family in New York, there is a requisite list of a dozen or so activities to include on the itinerary: a Broadway show, strolling through Central Park, at least one late-night pizza pitstop and, new to a century’s worth of NYC traditions: drinking cocktails at PDT. For such a tiny bar, its reputation is vast, much due in part to its phone booth-in-a-hot-dog-stand entrance and ubiquitous bartender-proprietor Jim Meehan. Seven years after opening, its popularity remains intact thanks to always solid cocktails, Meehan’s tireless ambassadorship and the success of The PDT Cocktail Book, a guide that is essentially the next century’s singular snapshot of today’s cocktail renaissance.
- craft cocktails
- bar food
What to drink
The Mezcal Mule (mezcal, ginger beer, lime, passionfruit puree, agave, cucumber) and Benton's Old-Fashioned (bacon fat-infused bourbon, maple syrup, Angostura) are both PDT classics.
NeighborhoodEast Village →
Make a reservation to guarantee a seat (call ahead that day). Order a tater tot-waffle fries combo basket and a Wiley dog.