Bites We Like:
The basic 1/3-pound burger is a good place for the rookie to begin, although 20 or so specialty burgers gussy things up nicely (note the 49er with its avalanche of sauteed mushrooms, American cheese and sourdough bun). Burgers are juicy, fat and cooked medium. The Charcoal Difference:
Clarke's aficionados will tell you that the charcoal, employed to turn steer into manna from heaven, is scientifically designed to maximize your burger pleasure. Beyond Burgers:
Grilled dogs, ribs and chicken don't garner the same enthusiasm, and the baked potato toppings should be expanded.
The Scene:
It's strictly counter service, pretty bare bones, but with a light and airy aesthetic that defies most burger-house logic. Clearly Clarke's makes no gender distinctions with carnivores--all locations have a cleanliness level and ladies rooms that any meat-eating woman could get behind.