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.
Ah, lobster, the messy delicacy that divides diners the world over. Revered for its archaic looks and luxurious flesh, it’s the food equivalent of wearing chinos without socks; classy but potentially problematic.
There’s something about a good oyster – something that calls for the kind of conversation that doesn’t need to be rushed. It’s the sound of the shell cracking, the smooth pour of your drink, and that moment when you take the first bite. East Coast and West Coast oysters each
Beer isn’t just a drink – it’s a ritual. It’s the clink of glasses, the laughter of friends, and the perfect pairing to a great meal. At P.J. Clarke’s, we know a thing or two about timeless classics, and beer is no exception. Whether you’re ordering an ale or a
Oysters: the one food that’s both classy and messy, delicate yet bold. At P.J. Clarke’s, our raw bar is considered a legend in itself, offering oysters so fresh they practically speak while you slurp them. But before you grab your stool and get a dozen, here are some interesting facts