February 21, 2011
P.J. Clarke’s, New York’s Landmark Saloon And Eatery Brings Its Distinctive East Coast Flair, No Nonsense Food And Friendly Service To Las Vegas
In 1958, the unforgettable Nat King Cole bit into a bacon cheeseburger at the original P.J. Clarke’s in New York and declared it the “Cadillac of Burgers.” Nat’s legacy and the legendary burger lives on and you don’t have to travel to midtown Manhattan to find it. You can now celebrate the Cadillac, and other classic burgers, steaks and landmark American fare, at P.J. Clarke’s newest “neighborhood joint” inside The Forum Shops at Caesars on Level One; next door to Joe’s Stone Crab and adjacent to the distinctive spiraling escalator.
With a 128-year East Coast history, and long list of legendary “regulars” like Frank Sinatra, Buddy Holly, and Jackie Onassis, P.J. Clarke’s is well known for its welcoming neighborhood ambience, real bartenders serving real drinks and good honest food. It’s a hassle-free place where everyone is treated like old pals. When you come to P.J. Clarke’s you put the smart phone away and take part in a real social network—it’s called real life! Expect classic drinks (no ice needed), juicy burgers, savory chicken pot pies, slow-braised pot roast and flavorful prime steaks followed by a great cup of coffee.
P.J. Clarke’s serves only natural Angus Beef from Bob Meyers Ranch in Montana’s Blackfoot River Valley. One bite into their burger (which has already been named one of the Top 7 Burgers in Las Vegas by Seven Magazine), and it’s easy to understand how something so simple can be so appreciated. Signature items that are sure to also quickly become Las Vegas classics include: Patrick Joseph Clarke’s fully loaded chili, baked macaroni and cheese with peas and bacon, the timeless Waldorf salad, and finally, the P.J.’s Seafood Extravaganza.
While known for their classic American cuisine, using the finest ingredients and sourcing the best beef in the country, P.J. Clarke’s also offers its classic take on fish and chips, Maine lobster rolls, Maryland jumbo lump crab cakes and crisp Monterey calamari — Rhode Island-style tossed with hot peppers. Another P.J. Clarke’s staple is its Raw Bar. Stocked, chilled and ready to go when the doors open, the 18 foot-long bar features nothing but the freshest shrimp, lobster, oysters, littlenecks and cherrystones on the half shell.
“When you walk into our joint we automatically assume you are an old friend,” explained Phil Scotti, owner. “We’re gonna simply serve you a good meal, make you comfortable and help you and your friends enjoy. Our waiters will get to know you, and everything is on a first-name basis at our restaurant. Once inside, you will find the type of bartenders that don’t mind lending an ear and handing out some timeless advice, as well as a staff that understands people just want to have a good meal, enjoy a few drinks, and listen to some great music from the jukebox. If the Las Vegas Strip could ever have a local watering hole, P.J. Clarke’s is it.”
P.J. Clarke’s can be found adjacent to the spiraling escalator on Level One of the Forum Shops with entry from Las Vegas Blvd. and via the Forum Shops multiple entrances. The restaurant features 12,000 square feet, seating 323 people in the main dining room and 25 at the main bar. For intimate dining and special events, a private dining room known as the Sidecar, complete with industrial décor with factory-style accents is available and sectioned off from the main dining room by French doors and vintage-style shades. The private dining room holds up to 180 people.
In addition to three New York locations, there are additional P.J. Clarke’s in Washington, D.C. and São Paolo.
For more information, go to www.pjclarkes.com
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