Grand Central Oyster Bar/Restaurant
December 09, 2009 |
Grand Central Oyster Bar Grand Central Terminal
89 E. 42nd St. At Vanderbilt Avenue
New York, NY 10017
Phone: (212) 490-6650
Hours of Operation:
Monday – Friday: 11:30am – 9:30pm
Saturday: 12:00pm – 9:30pm
Payment Options:
AMEX, Carte Blanche, Diners Club, Discover, JCB, MasterCard, Visa
Executive Chef: Sandy Ingber
General Manager Jonathan Young
Dress Code: Casual Dress
A New York landmark with Guastivino tiled vaulted ceilings, two dining rooms, an oyster bar and counter seating. The Oyster Bar has 450 seats for you to choose from.
Dining Style: Casual Dining
Cuisine: Seafood
Neighborhood: Midtown East
Cross Street: Vanderbilt and Lexington
Menu: View menu on restaurant’s website & After This Review
Website: http://www.oysterbarny.com
Make a Reservation On Open Table
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CLASSIC FLORIDA STONE CRABS ON THE MENU AT THE GRAND CENTRAL OYSTER BAR
Review By Nancy Walman
Award-winning website, Punchin-dot-com, features the Walman Report and reviews of restaurants, travel, wine and theater.
An “American classic” is now on the menu at the Grand Central Oyster Bar in New York City – Florida Stone Crab claws, the first catch of the season, shipped directly to the historic eatery “Below Sea Level” at Grand Central Terminal.
“Stone Crabs are one of the most succulent and delicious creatures of the sea,” says executive chef Sandy Ingber. “They are very sustainable. We buy them directly from the fishermen and receive many shipments weekly. They are prepared daily here chilled with mustard mayonnaise.”
The Florida Stone Crab entrée for lunch or dinner was priced at $37.95 (on our visit) for a 20-ounce main course. They were medium size, sweet as sugar and totally delicious. Florida Stone Crabs will be on the menu at the Grand Central Oyster Bar through May 15 and are available as appetizers as well.
The Grand Central Oyster bar recently celebrated its 95th Anniversary. It Serves over 1,300 patrons daily, eating about 1.8 million shellfish a year. 240 gallons of Manhattan and New England clam chowder prepared daily. The restaurant has rented the 27,00 sq. foot space from the MTA since 1913. The Old World interior with its “Guastavino” tile, lining the vaulted ceiling, retains some stained glass windows.
There’s a formidable wine list by General Manager Jonathan Young. It changes weekly and is conveniently printed on the back of the menu. There are many choices by the glass and full bottles for $36 and under.
While chicken, steak and vegetables are available, seafood shines. There are always wonderful seasonal specials like herring, bay scallops and the freshest fish anywhere. A teaser of sautéed shrimp in a white butter sauce was terrific. And oh those oysters: Ask your waiter to recommend a selection of varieties (29 choices on our visit). The vast menu offers an array of creative and traditional great starters and the signature pan roast is still a minor miracle. Look for specials. Chef Sandy Ingber has a deft hand and all cooking techniques: grilling, steaming, poaching or frying are executed skillfully. The French fries may be the best in town. Bay Scallops were succulent and a better Black Cod would be difficult to find. It is simply pan fried and simply delicious.
Service is friendly and accommodating and don’t skip the rich, cold and gooey desserts (fabulous rice pudding), a masterful cheesecake and Key Lime pie that is to die for. The Grand Central Oyster is one of New York’s great restaurants and a Manhattan Must on The Walman Report.
Copyright 2009 By Punch In International. All Rights Reserved
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