Frank Weber’s passion and enduring love of spirits stems from decades of experience. A veteran of the industry, Frank’s colorful history includes years with famed restaurateur Warner Leroy, helming the lavish bars of Maxwell’s Plum in the throes of the swinging Sixties. In the 1970s, Weber migrated downtown as a pioneer, opening the first bar and restaurant in Soho—162 Spring Street—an infamous hangout of the era’s greatest artists and musicians. The following years of opening and operating restaurants of his own throughout New England, has kept Frank at the forefront of where wine, food, and spirits find harmony.
Frank has been invited to taste Plymouth Gin in Plymouth, England, Reyka Vodka in Reykjavik, and Bowmore Scotch in Islay, Scotland. He has been a guest of vineyards in Italy and France and dined with Martell in Cognac.
His enthusiasm never wanes.
This is why when Boston’s Omni Parkerhouse decided to reopen the historic Last Hurrah in 2000, they looked to Frank to captain the project. Displayed on Last Hurrah’s beautiful mahogany back bar is a carefully curated selection of gin, bourbon, single malt scotch and a fine collection of cognac, as one would expect from a man who named his son Remy Martin. Repeatedly voted one of the best Whiskey Bars in the world, his reputation as a unique connoisseur of spirits continues. Once you’ve tried a Frank Weber cocktail, you’ll want to try another. (And by all means, let him pair the wine with your dinner.)
Frank lives on a small farm in NH with his wife Jill, an illustrator, a couple of German Shepherds and two cats. There he grows his own raspberries for his raspberry infused vodka and operates his consulting business.