Seafood and drinks go together like, well, oysters and a crisp Pinot Grigio – but you don’t always need alcohol for a good time. At P.J. Clarke’s Philadelphia, you can go zero‑proof and still taste every briny and buttery note. We’ve known how to keep things simple since 1884 –
Maybe you’re killing time before the curtain at Lincoln Center. Maybe you’re three oysters in, and the martini just makes sense. Or maybe you’re hosting 40 of your closest colleagues and you want something cold in hand while you pretend to remember all their names.
Either way, it calls
Battery Park City is Lower Manhattan’s quieter edge – green, glassy, and built for wandering. On one side: the Hudson River. On the other: glass towers, tucked-away parks, and some of New York’s most reflective landmarks. And right in the middle? Oysters, cocktails, and a booth with your name on
The city is built on flavor. Carts and caviar. Martinis and midnight orders. And while you could write a book on iconic food in NYC, we prefer something a little more satisfying: a seat at the bar, a cold drink, and something hot off the grill.
A great team outing runs on chemistry. Face time that actually means something. Real conversations, ideally over martinis. It all starts with the right setting – and ends with your team actually wanting to stay. Luckily, we know just the place.
Oysters, oh là là. These briny little buggers are a cornerstone of our raw bar, and the reason for many a happy customer. Whether you like them ice-cold with a squeeze of lemon or drenched in mignonette, knowing when to eat oysters makes a world of difference.