Since 1884, our patrons have found their way to a P.J. Clarke’s bar when only a proper drink will do. Our bartenders pour classics with a steady hand and an insider wink – the kind of cocktail that knows your secrets and doesn’t care.
We’ve always been the place where a cold martini meets a colder oyster. At our waterfront Battery Park City spot — P.J. Clarke’s On the Hudson — clams and oysters arrive daily (shucked within 24 hours) so you taste the goodness of the tide, every time.
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.
Why do people love oysters? For many, the oyster is their world, and we won’t disagree. It’s the flavor, the everyman exclusivity, the pairings — and we’d be remiss if we didn’t mention the aphrodisiac element. More than the sum of its parts, a good oyster is an experience. Since
You spot the toasted split-top bun, you catch that sweet-salty aroma, and suddenly it’s summer food – even if the calendar disagrees. A great lobster roll is simple on purpose: warm bread with generous lobster meat and zero distractions. At P.J. Clarke’s Washington, D.C., you can pick your style, grab
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 –