There’s a place like Clyde’s in nearly every city: It’s great, loved by everyone, and always crowded. In the case of Clyde’s, that’s because the place somehow manages to be practically all things to all people. Yes, it’s a local chain, but since each restaurant is run separately, Clyde’s avoids predictability. Most locations offer a few basics you can count on: steaks, burgers, chili, pasta, salads and ribs. But the real draw for many is the ever-shifting seasonality. The menu changes with the availability of ingredients such as salmon, asparagus, Maine lobster, soft-shell crab, blackberries, heirloom tomatoes, peaches and local honey. The return to the menu of the lump crab cakes each year is an occasion for celebration among the cognoscenti, and so is the return of the blackberry cobbler. The wildly popular Saturday and Sunday brunch features a basic à la carte menu with omelets, waffles, steak and eggs, and the like. Desserts tend toward the homey — a blond brownie with butterscotch ice cream, a peach melba sundae made with fresh peaches, or a chocolate ice cream sandwich.
Full bar. Serving lunch Mon–Sat, dinner until late night daily. Sun brunch 10 am–4 pm.
"On any given day of the year, you can count on finding the best comfort foods — from calf’s liver to pot roast — plus more offbeat fare."
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Gayot
There’s a place like Clyde’s in nearly every city: It’s great, loved by everyone, and always crowded. In the case of Clyde’s, that’s because the place somehow manages to be practically all things to all people. Yes, it’s a local chain, but since each restaurant is run separately, Clyde’s avoids predictability. Most locations offer a few basics you can count on: steaks, burgers, chili, pasta, salads and ribs. But the real draw for many is the ever-shifting seasonality. The menu changes with the availability of ingredients such as salmon, asparagus, Maine lobster, soft-shell crab, blackberries, heirloom tomatoes, peaches and local honey. The return to the menu of the lump crab cakes each year is an occasion for celebration among the cognoscenti, and so is the return of the blackberry cobbler. The wildly popular Saturday and Sunday brunch features a basic à la carte menu with omelets, waffles, steak and eggs, and the like. Desserts tend toward the homey — a blond brownie with butterscotch ice cream, a peach melba sundae made with fresh peaches, or a chocolate ice cream sandwich.
Full bar. Serving lunch Mon–Sat, dinner until late night daily. Sun brunch 10 am–4 pm.
"On any given day of the year, you can count on finding the best comfort foods — from calf’s liver to pot roast — plus more offbeat fare."
—
Gayot