P.J. Clarke’s has been part of New York’s oyster story for nearly 140 years. Long before oyster bars became trendy again, the raw bar at P.J.’s was already woven into the veins of the city. Think cold martinis, crowded counters, towers of oysters on ice, and the kind of rooms that feel unchanged in the best possible way.
Today, that legacy continues across locations at 3rd Avenue, Lincoln Square, On The Hudson, and Manhattan West, where oysters still arrive cold, briny, and deeply connected to the waters they came from. But what makes P.J. Clarke’s special is the fact that the restaurant understands oysters as something so much bigger than a menu item.
Behind the raw bar is Executive Chef Michael Defonzo, who has spent nearly three decades at P.J. Clarke’s. Chef Mike talks about oysters the way historians talk about cities. He traces where they came from, how they shaped New York, and why they still matter today. Inspired by The Big Oyster by Mark Kurlansky, his love for oysters runs deep, and nowhere is that more obvious than watching him work a packed raw bar, shucking while telling stories to guests leaning in over trays of ice and lemon wedges.
The experience at P.J. Clarke’s feels unmistakably New York. At the original 3rd Avenue location, the room still hums with the energy of old Manhattan, especially during the holidays, when the glow from the bar spills onto the street and the whole block feels electric. Uptown at Lincoln Square, oysters and martinis arrive before Lincoln Center performances. At On The Hudson, seafood towers land with waterfront views stretching across the river. And at Manhattan West, the newest addition to the family, the old-school spirit of P.J.’s meets the city’s newest neighborhood.
Across all locations, oysters remain at the center of the experience. Blue Points, Island Creeks, Wellfleets, Fishers Island oysters—each one served with tasting notes and sourced with transparency from trusted East Coast waters. The menu doesn’t overcomplicate things because it doesn’t have to. Fresh seafood and strong drinks, paired with a room full of conversation have carried P.J. Clarke’s since 1884.
We love that the relationship with oysters here extends beyond the plate. For us, that means a lot and is why we are proud to have P.J.’s as part of our shell recycling program. The restaurant has a heavy commitment to sustainable seafood in general. But, it also recycles oyster shells from all locations so they can return to New York Harbor and become the foundation for new reef systems. To date, the restaurant group has donated nearly 45,000 pounds of shell to support oyster reef restoration across the city.
Few restaurants embody New York’s oyster culture quite like P.J. Clarke’s, and few understand that the future of oysters in this city depends on restoring the harbor they came from. So, with that, pull up a stool, order a dozen, and you become part of that story too.
Want to eat at P.J. Clarke’s? Book a reservation now!
A thriving reef cluster, building habitat for generations
