Phil Scotti: The Heartbeat Behind P.J. Clarke’s Enduring Legacy

Phil Scotti P.J. Clarke's Restaurants
Phil Scotti was an honoree at the Friends of Operation Mend Fundraiser in November. (Photo by Anna Watts / Courtesy of Operation Mend)

P.J. Clarke’s is more than just a restaurant; it’s a living piece of history that embodies New York’s vibrant culture. For decades, the name has been synonymous with hospitality, community, and timeless charm.

At the helm of this iconic brand is Phil Scotti, a Marine veteran turned restaurateur, whose leadership has transformed P.J. Clarke’s into a beacon of authenticity in a constantly changing city.

Total Food Service sought out Phil Scotti to delve into the secrets of his success and understand what fuels his passion for food, hospitality, and giving back to the community.

From his early days running a luncheonette to revitalizing one of New York City’s oldest saloons, Scotti’s journey is a testament to resilience, creativity, and a love for bringing people together.

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In this exclusive feature, we celebrate the man behind the brand and explore his vision for the future of P.J. Clarke’s.


Could you share how you first got started in the restaurant industry? What was it about this career that inspired you to build a legacy with P.J. Clarke’s?

I got my start when my uncle offered me $1,500 to take over a failed luncheonette in a strip mall outside of Philly. It was called the JEM restaurant—named after the previous owners, Jim and Mary. They ordered a sign that accidentally came back as “JEM,” and they left it that way. I figured, why not give it a shot?

At first, I thought it was all about the food, but I quickly learned that it was the relationships that made the restaurant business so rewarding. People weren’t just there to eat—they came to connect. That lesson stayed with me and became the foundation of everything I’ve done since.

When I moved to New York, a friend introduced me to P.J. Clarke’s, and it instantly felt like home. There was something magical about the place—the quirks, the characters, the Heineken prices that didn’t match at either end of the bar.

It was a first-date litmus test for me: if the woman didn’t appreciate the humor, we probably weren’t a match. Years later, when the chance came to acquire it, I jumped at it.

P.J. Clarke’s has a storied history dating back to 1884. What aspects of the brand were most important to preserve, and what new elements have you introduced to keep it relevant?

The authenticity of P.J. Clarke’s is its soul, and preserving that was non-negotiable. There’s a sense of nostalgia when you walk in—a feeling that nothing’s really changed, even though the world outside might be unrecognizable. That’s powerful.

Phil Scotti P.J. Clarke's Restaurants
The historic original location of P.J. Clarke’s in Midtown Manhattan, NYC

We’ve worked hard to maintain the saloon vibe, the classic menu, and the warm welcome from staff who genuinely love what they do. At the same time, we’ve modernized in ways that enhance the guest experience without compromising what makes P.J.’s special.

For instance, our expanded Oyster Bar taps into a growing appetite for fresh, quality seafood, while still fitting seamlessly into the P.J.’s identity.

What’s your secret to running a restaurant that appeals to both locals and tourists, generation after generation?

Hospitality and consistency. Tourists might come because of the reputation, but locals stay loyal because they feel at home. At P.J.’s, you know what to expect—a great burger, a perfectly poured drink, and a bit of banter with the bartender.

We also embrace our role as a generational experience. Families introduce their kids to P.J.’s, and those kids grow up and bring their own families. It’s about being part of the fabric of people’s lives, not just a spot they visit once.

Giving back to the community seems central to your philosophy. What drives that, and can you share more about P.J. Clarke’s initiatives?

Someone once told me, “Every day is a struggle, so we must be kind to one another.” That stuck with me. Giving back isn’t just something we do; it’s part of who we are.

Nationally, we’re involved with Operation Mend, an incredible organization that helps severely wounded veterans and their families rebuild their lives. As a veteran, I feel a deep connection to their mission.

Locally, we’ve supported the Goddard Riverside Center for over two decades. Our chefs just prepared their 400th turkey for families in need—a milestone that means a lot to us. Moments like that remind me why we do what we do.

How did your time in the Marines shape your leadership style and approach to business?

The Marines taught me resilience, discipline, and the importance of teamwork—qualities that are invaluable in the restaurant business.

Early on, I had a hard time letting go of the Marine mindset. I expected everyone to operate like a soldier, and that just didn’t work. Over time, I learned to adapt my leadership style to meet people where they were. Now, I focus on fostering a culture where everyone feels valued and empowered.

What’s the most important lesson you’ve learned about leadership?

Communication is everything. You can have the best team in the world, but if people don’t understand the mission or their role in it, you’re going to fail.

I also believe in leading by example. Whether it’s the dishwasher or the general manager, everyone looks to the leader to set the tone. If you’re not willing to roll up your sleeves and do the hard work, why should they?

Food cuisine P.J. Clarke's Restaurants
A sampling of the classic comfort food cuisine from P.J. Clarke’s menu include (clockwise from top L): The Cadillac Burger (which in 1958, Nat King Cole proclaimed that P.J.’s bacon cheeseburger is “The Cadillac of burgers!” The name, as they say, has stuck), Proper Fish and Chips, Baked Macaroni & Cheese, and an assortment of Fresh Oysters.

You’ve introduced new concepts like the Oyster Bar at P.J. Clarke’s. How do you decide when to innovate and when to stick with tradition?

It’s all about listening to our guests. The Oyster Bar wasn’t something we planned from the start—it was a response to demand. We were already selling half a million oysters a year in New York, so expanding on that made sense.

Innovation has to feel organic. If it doesn’t align with who you are as a brand, it won’t resonate with your guests.

The New York restaurant scene is notoriously competitive. How do you ensure P.J. Clarke’s stands out?

It’s all about authenticity. New York is full of trendy spots that come and go, but there’s something timeless about a place that stays true to itself.

We also prioritize location. A great spot with a mix of day and night traffic, residential and office spaces, makes all the difference. But at the end of the day, it’s the experience that keeps people coming back.

What’s been your proudest moment as the owner of P.J. Clarke’s?

There have been so many, but one that stands out is seeing families who’ve been coming to P.J.’s for generations. When someone tells me their grandfather used to take them here, and now they’re bringing their kids, it hits me that we’re part of their story.

Tell us about your wife, Thea, and the role she’s played in your journey.

Thea is my partner in every sense of the word. She joined us during the restoration of P.J.’s, and her sensibility and attention to detail have been instrumental in shaping the brand.

We joke that she’s the only person who can keep me in line. But in all seriousness, her support and perspective have been invaluable. She has a gift for creating hospitality moments that feel effortless and genuine.

Phil Scotti P.J. Clarke's Restaurants
Thea and Phil Scotti share a moment together at the podium at the Friends of Operation Mend Fundraiser in November. (Photo by Anna Watts / Courtesy of Operation Mend)

What’s your advice for aspiring restaurateurs?

Be prepared for hard work. The restaurant business isn’t for the faint of heart. You need to be passionate about hospitality, willing to learn, and ready to roll with the punches.

And don’t think you can succeed on charm alone. You need a solid plan, a great team, and the ability to create a culture that people want to be part of.

What’s next for P.J. Clarke’s? Any exciting plans on the horizon?

We’re gearing up to open a new location at JFK’s Terminal Six—a project I’m really excited about. It’s an opportunity to bring the P.J. Clarke’s experience to a whole new audience.

Beyond that, we’re exploring opportunities in other cities and keeping a close eye on how people’s lifestyles are evolving. The restaurant business is always changing, and staying relevant means staying curious.

When you look back on everything you’ve accomplished, what do you want your legacy to be?

I don’t spend much time thinking about legacy—I’m more focused on getting up every day and doing the best I can.

But if I had to answer, I’d say my legacy is the people I’ve worked with. I want them to feel like they were part of something meaningful and to have the same opportunities I’ve had. If they can look back and say, “I was part of something special,” then I’ve done my job.

Finally, what’s your definition of success in the restaurant business?

Success is creating a place where people want to be. It’s not about awards or accolades—it’s about the moments. The couple on their first date. The friends celebrating a milestone. The regular who feels like family. If you can do that, you’ve succeeded.

All photos courtesy of P.J. Clarke’s unless noted otherwise

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Fred Klashman
Fred Klashman is the dynamic force behind Total Food Service (TFS), a leading publication that has been a cornerstone of the Metro New York foodservice and hospitality industry since 1990. As Editor and Publisher, Fred has spent over three decades curating vital news, trends, and insights for restaurant operators, chefs, suppliers, and other industry professionals. Fred’s journey to founding TFS was as organic as the industry he serves. Growing up near Harvard University in Cambridge, MA, he spent his formative years immersed in trade publications while visiting his family’s dress store. These early experiences planted the seed for what would later become Total Food Service. Combining his love of storytelling from his early career in sports public relations and radio advertising with his curiosity about the foodservice world, Fred and his wife Leslie launched TFS as a resource for the booming Metro New York hospitality scene. Before launching TFS, Fred traveled the world with World Championship Tennis (WCT), an experience that broadened his perspective and fueled his appreciation for the intersection of culture and cuisine. Over the years, he has become a familiar face at industry events, often seen with a camera in tow to chronicle the latest trends in kitchen equipment, tabletop innovations, and food and beverage breakthroughs. Fred’s expertise has led him to interview virtually every major figure in the restaurant and foodservice industry—from Danny Meyer to Martha Stewart. He’s a sought-after commentator for major news outlets like CBS, offering insights into the challenges and opportunities facing the restaurant world. He’s also witnessed and reported on the tech evolution of the industry, from the early days of “You’ve Got Mail” to the transformative impact of AI on operations and customer experiences. Fred’s travels to trade shows in Milan, Barcelona, and beyond have kept TFS at the forefront of industry innovation. With his unmatched global perspective and enduring passion, Fred Klashman continues to shape Total Food Service as the go-to source for foodservice news, trends, and inspiration. Under Fred’s leadership, TFS has grown into a multi-platform powerhouse, offering exclusive interviews, event coverage, and industry insights in print, online, and through live events. His hands-on approach, curiosity, and commitment to innovation have ensured TFS remains relevant in a constantly evolving industry. From profiling groundbreaking chefs to spotlighting the latest technological advances, Fred and his team uncover the stories that matter. With his global perspective, unmatched industry connections, and enduring passion, Fred Klashman continues to shape Total Food Service as the go-to source for foodservice news, inspiration, and innovation.
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