Lonely Planet

"Choose jukebox tunes, order the knockout burger and settle in with a come-one-and-all crowd of collar-and-tie colleagues, college students and nostalgia-craving urbanites."

CBS New York

"In some ways, the Clarke’s burger is definitional. It’s not too big to grab hold of, with a slim, but very choice, patty. There’s a slice of raw onion tucked underneath the bun, like a buried treasure waiting for you. The original on Third Avenue is the classic locale, retaining its historic, 19th-century charm."

Travel + Leisure

"The original location of this burger franchise is set in an 1884 brick townhouse on Third Avenue; it's a little piece of history (and old New York) among all those the soaring skyscrapers. The OG has charm in spades: a jukebox, tiled floors, bartenders who know your name, and of course, solid burgers (served with an onion below the bun to prevent sogginess) and fries."

Goop

"The P.J. Clarke’s on 55th Street and Third Avenue—it’s been there since the 1880’s—is one of those classic NYC institutions where everyone who grew up on their burgers can think of nothing better. That sensibility translates to the downtown outpost, which seems to play particularly well with bankers who are thrilled to have a burger and a beer to wrap up the day."

New York Magazine

"Its burgers are magnificent, especially those with its Wagyu-beef short-rib blend."

Ali Khan

"The P.J. Clarke’s Burger is as simple as it looks but upon closer look, this burger is simple by design in order to let quality ingredients shine. The lettuce and tomato are top-notch here. One thing I have found consistent about my burger experiences in New York City is that the product is top-notch. The beef is top quality as well and receives a steakhouse quality sear. The P.J. Clarke’s Burger certainly is as juicy and satisfying as a thick NYC Pub burger should be."

Affinia Hotels

"P.J. Clarke’s offers traditional American pub food and burgers, but still stands out amongst the rest in the city and is not to be missed. The den of beef may be known for its burgers—including The “Cadillac” made with double-smoked country bacon and American cheese."

Tim Welsh

"Let’s say burgers and beer are more your thing. If that’s the case, take a walk up 3rd and find P.J. Clarke’s for some of the best of both. They say they are virtually unchanged since it opened in 1884."

Alexandra Ilyashov

"It’s one of the city’s finest patties; in fact, the cheeseburger at P.J. Clarke’s was once dubbed the “Cadillac of burgers” by Nat King Cole circa the 1950s."