Since 1884, P.J. Clarke’s has shucked, paired, and poured with care — fresh seafood within 24 hours of harvest, classic cocktails, and wines chosen to flatter the sea and your palate. All this is just steps away from the Lincoln Center — it’s where New York tastes like it should.
A Pairing For The Ages
From tavern ale with clams to martinis and oysters, seafood and alcohol have always shared a table. At P.J. Clarke’s, we keep that heritage alive with premium shellfish and time-honored pairings that let the ocean lead and the drink follow.
Why Our Pairings Work
At Lincoln Square, the raw bar is the standard: East Coast oysters, clams, shrimp, and seafood towers that are delivered fast, served colder, and shucked by people with generational knowledge. Freshness is the first pairing note; crisp wines and classic cocktails take it the rest of the way.
Food changes flavor in context — so brine brightens acidity; butter loves body; smoke wants spice. That’s why our team leans toward mineral whites for raw shellfish, citrus-lifted cocktails for fried bites, and lighter reds or amber ales for richer, cooked fish. Here’s a pro tip — oyster seasonality shifts texture, so firmer in winter, creamier in summer is a good rule of yum, meaning your ideal drink may shift with it.
So, does seafood and alcohol mix? Absolutely. The balance is in the flavor, freshness, and texture — a thoughtful pairing that complements each bite instead of competing with it.
Recommended Pairings You Can Order Tonight
Use these as mood-forward rules of thumb, then let your server steer based on what’s freshest on the ice today. Make a reservation for a private event, or explore the menu when you’re ready to try them.
– East Coast Oysters with a Classic Gin Martini or crisp Sauvignon Blanc
Brine plus minerality equals harmony; a bone‑dry white or ice‑cold, juniper‑led Martini keeps the oyster’s sweetness intact.
Mood: bright, breezy, first‑round snack.
– Long Island Littlenecks & Cherrystones with light lager or Champagne
Salinity loves bubbles; a clean lager or fine mousse scrubs the palate.
Mood: casual, social, shareable.
– Jumbo Gulf Shrimp Cocktail with a dry Riesling or a citrusy Gin & Tonic
Zesty sauce meets high‑acid fruit or a quinine snap; both reset between bites.
Mood: lively, party‑starter.
– The Deluxe seafood tower with a Champagne or a clean pilsner
Mixed textures call for a neutral, palate‑cleansing pour that won’t overshadow the spread.
Mood: celebratory, center‑of‑table.
– Lobster Roll (Maine or Connecticut) with a lightly oaked Chardonnay or a crisp pilsner
Butter or mayo invites a rounder texture; go for a fresh, not‑too‑oaky white or a refreshing lager.
Mood: indulgent, unhurried.
Lincoln Square’s Waiting
You’re a few steps from curtain time, the raw bar is at full tilt, and the pairings are classic on purpose. Loyal Upper West Siders know that this is the pre-theater pit stop where seafood arrives on the day and cocktails taste like being in the know.
Book a table for a shucker’s dozen and a perfectly cold martini, or swing by the bar and let us pour something that flatters what’s on ice today. Book for a private event, peruse the menu, and we’ll handle the pairing from the first oyster to the last toast.
