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 1884, we’ve served fresh seafood, frosty drinks, and damn good conversation — with oysters on ice at the center of it all.
The Oyster Bar, The Vibe, The Heritage
Downtown near K Street, P.J. Clarke’s feels like the meeting point of power lunch and neighborhood ritual. Heritage isn’t a museum piece here — it’s on the plate. A seasoned raw‑bar team does the honors, while the room hums with classic D.C. energy and stories you’ll want to recount at your next visit.
East Coast Oysters, Shucked to Order
Why do people like oysters? We bring in a rotating selection of different variants from trusted and sustainable East Coast waters. Salty to sweet and mineral-rich — each shaped by its bay, tide, and season.
Harvest-fresh, and opened to order, they act as the center of an engaging meal. Clear oyster liquor inside each shell, and the kind of cocktail that knows your secrets and doesn’t care. Eat like a billionaire and get some Oysters Rockefeller for the table — they’ll thank you later.
Terroir matters at sea, too, known as merrior. Northern beds lean lean and saline; southern shores can tilt creamy and mild. Our team guides you through texture and flavor — from firm and snappy to plush and buttery — so you can build a half-dozen that suits your palate, your martini, and your moment.
When Oysters Make the Moment
Oysters set the tone — a quick dozen at the bar before curtain time, a long lunch that turns into a longer afternoon, or a weekend gathering that starts with a platter and a round of Manhattans. They’re conversation starters, deal closers, and the perfect excuse to take the good seat and stay there.
Planning something bigger? Keep it in the family. Our Washington D.C. spaces handle business dinners, milestone toasts, and raw‑bar spreads worth a handshake photo. Sidecar upstairs is reservations‑preferred — insider atmosphere, strong pours, and service that remembers your order by visit two.
Make It A Pearler
“Since 1884” means you’re in good hands — a coastal raw bar with a preceding reputation, responsibly sourced oysters, and a team that has shucked more shells than we can count. Maria the Oyster Lady knows her way around a knife; let her crew lead you through the coast, one shell at a time.
We’re ready when you are. Make a reservation or explore our Washington D.C. Menu and let the first tray hit the ice. Come in once; we’ll know your name. Twice, we’ll know your order. Three times? You’re family — and your lemon wedge is already in hand.
