I’ll admit it: I’ve never been to P.J. Clarke’s. Everyone raves over their hamburger, but I have an inkling that it isn’t really that good. To me, P.J. Clarke’s is in the same camp with Donovan’s, which, in my estimation, never served a decent burger in its existence, yet had “Voted Best Hamburger in New York City” emblazoned on its facade. We all have our opinions.
Yet, when I heard Clarke’s Standards were popping up all around the city, I knew I had to try one. So, I picked the Clarke’s Standard most convenient to me (the one in Flatiron/Union Square) and gave it a go. I wasn’t disappointed.
The interior of Clarke’s Standard is cool, clean and comforting. Black-and-white photos of butchers of yore are plastered onto the walls. Friendly employees greet you and comment on your choices (“The Cadillac is the best burger on the menu,” one told me, when I whispered my selection to MDP). Clarke’s Standard is definitely an upgrade from the goodburger outpost that once stood in its place.
Now, the food. Clarke’s Standard boasts interesting offerings in the burger department. The Standard is, as you may be able to tell, a standard cheeseburger. Then, there’s the Cadillac that comes with white cheddar, smoked bacon, lettuce, tomato and their special sauce, which is something like Shack sauce, but not quite as thick. They also offer a Brooklyn Au Poivre edition of the burger, accompanied by cracked pepper sauce, gouda, and a few other toppings. There are several additional burgers on the menu, but these mentioned stood out to me as being the ones I’d like to try.
And I was certainly impressed by the Cadillac. The ground angus beef was obviously fresh and extremely flavorful. Though my burger came out looking a bit disorganized, the delicious bacon and cheese added a hearty touch to the sandwich. I enjoyed the sauce, but felt there could have been more ladled on. MDP opted for the green chiles cheeseburger, which has American cheese, charred green chiles, garlic aioli, and mustard on top. I felt the chiles were apparent and bursting with flavor, but MDP did not see it this way. He experienced the heat of the peppers, but not the flavor–interesting dissonance.
We had to order the cheesy tater tots just because they sounded marvelous, as well as the natural cut fries. But the tots came out rolled in parmesan cheese, as opposed to having melted cheese dripping all over them. This was a minor disappointment. However, the tots were still pretty good–potatoy and crisp. The fries were definitely delicious. I might like these fries better than the Shake Shack’s fresh cut fries. “Might” is an underestimation–I definitely like Clarke’s Standard’s fries better. Unlike the Shack’s, which are flaccid and lacking flavor, Clarke’s Standard fries are medium-cut, rigid (in a good way), and chocked full of potato goodness.
All in all, Clarke’s Standard is pretty good. I’ve read some terrible reviews of it on Yelp, but this doesn’t surprise me. Just an aside: People don’t know what they want, unless it’s to complain, which is all they ever want to do on the Internet–and that’s about all Yelp is good for.
New York, NY