Meehan’s Public House opened in 2002. The restaurant is planning to expand in other mid to large cities throughout the Southeast overtime, according to Phil Roness, Owner of Meehan's Public House.
Patch: How would you describe your business? What is the atmosphere/style like?
Roness: Meehan’s is an authentic Irish eatery that offers a full menu of classic Irish dishes elevated to the gourmet level. The staff exudes enthusiasm and the good-hearted ambiance of the Irish – promising to keep your pints and stomach full! Meehan’s is a great place for brunch, lunch, happy hour, dinner, late night fun and both corporate and private events.
"Meehan’s is an authentic Irish eatery that offers a full menu of classic Irish dishes elevated to the gourmet level."
Patch: Do you have a signature dish?
Roness: All of our Irish offerings, but our most popular is Devils on Horseback.
Patch: What sets your restaurant apart from others of its kind?
Roness: The chef-driven menu.
Patch: What is your favorite dish?
Patch: What is the hardest part of having a successful restaurant?
Roness: The hard part is having to wear a lot of hats! We work with slim margins of error and thus everything needs to be closely watched; on top of it, our young staff that needs constant supervision.
Patch: What is your favorite part of owning a restaurant?
Roness: The best part is the same as worst part – lots of great people to meet (both customers and staff). You are exposed to a lot of aspects of business.
Patch: How did you choose your restaurant’s location?
Roness: Most of our locations were neighborhood driven, and we knew a lot about them and not just demographic studies.
Patch: Who is your chef? Where did they learn to cook?
Roness: Jordan Wakefield. Cooking has been in Chef Jordan Wakefield’s blood from the day he was born. Growing up in Lawrenceville, Wakefield was immersed in a world of diverse culinary cultures. At the young age of 14, Wakefield took his first job working in the culinary industry. He worked at a casual Italian restaurant where he made several Italian dishes from scratch.
Although he studied Criminal Justice at Georgia Southern University for three and a half years, in his heart he knew his calling was in the culinary arena. He made the decision to leave Georgia Southern University and attend Le Cordon Bleu.
During this time, Wakefield took a coveted three-month externship at the exclusive Homestead Resort in Hot Springs Virginia. He worked his way up to the position of Junior Sous Chef, where he was responsible for developing and preparing the extensive appetizer selections and serving the 400 to 1600 people who dined at the resort nightly.
Missing his hometown, Wakefield decided to move back to Atlanta, where he began working as a Lead Line Cook at the acclaimed Spice Market, under the tutelage of internationally heralded chefs, Jean-George Vorichin and Ian Winslade. The owners of Food 101 recognized his talents and hired him as Executive Sous Chef in 2008. Proving himself, Jordan was asked to come on-board as the Executive Chef of Meehan’s Public House, Downtown Atlanta. One of chef Jordan’s proudest accomplishments has been the honor of cooking at the James Beard House.
Location: 2810 Paces Ferry Road Northwest Vinings, GA 30339
Phone: (770) 433-1920
Monday - Friday, 11:30A.M. until 2:00A.M.
Saturday, 11:00A.M. until 3:00A.M.
Sunday, 11:00A.M. until 12:00A.M.