Born from the original article—the first PJ's opened in 1884, making it one of New York City's oldest bars—every location of PJ Clarke's offers the same old school New York vibe, that reclaimed Prohibition era feel, and the same innovative take on what would normally be "average pub fare." Crisp parmesan tater tots, for example, or braised short rib spring rolls aren't anything you'll find on a standard bar menu, and once you've had them, you'll wish they were available everywhere. The soups and salads are solid, if uninventive, and every one of their sandwiches is a hearty, flavorful paean to the classics, including the altogether stunning hamburger au poivre. You cannot go wrong with the King George's shepherd's pie or the cast iron-baked macaroni and cheese (with, of course, bacon), and the dry-aged skirt steak frites is about as reliable and perfect a pub steak as you're going to get in the neighborhood!
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