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It’s not like I need another reason to go to PDT, the fantastic bar-behind-a-phone-booth in New York City’s East Village. But I got one anyway. Jim Meehan, PDT’s bar manager and also the deputy editor of F&W’s about-to-be-released Cocktails 2010, has just announced a new hot dog on the menu. It’s the Choptank Dog, and it’s an ode to the fun new Chesapeake Bay–themed restaurant Choptank in the West Village, where waiters bring bowls of crab dip and Old Bay–seasoned chips to the table as soon as customers sit down. “Basically, it’s chips and dip meet the hot dog,” says Meehan. Exactly: The deep-fried hot dog is topped with crab dip, crushed Old Bay chips and pickled jalapeños, with a slice of cheddar cheese tucked underneath. Meehan recommends it with a whiskey smash (ask for it with Maryland's own Monongahela rye whiskey).
The new Choptank dog at PDT.