Stupendous Florida Stone Crab at The Oyster Bar

Grand Central Oyster Bar/Restaurant

December 09, 2009 |

Oyster Bar Interior 3

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

Oyster Bar Interior 1

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.

Oyster Bar Interior 2

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

Disclosure

OYSTER BAR VINTAGE PHOTO

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OysterBar01

Oysters & Clams on half shell accompanied by cooked lobster, crab and shrimp…

A SPECTACULAR “RAW BAR” PROVIDES A “SEAFOOD DELIGHT FOR ALL” AT HOLIDAY TABLE, SAYS GRAND CENTRAL OYSTER BAR EXECUTIVE CHEF SANDY INGBER

***Perfect for Christmas Eve, New Year’s Eve, Holiday Parties***

Raw oyster and clam aficionados salivate at a platter of bi-valves on the half shell, but there’s something cooking for everyone at a classic "Raw Bar," which can include a wide variety of fully-cooked shell fish, too.

At a spectacular holiday party presentation, the “Raw Bar indeed has a seafood for every taste,” according to Sandy Ingber, executive chef at the historic Grand Central Oyster Bar in New York City.

"Shrimp cocktail, crab claws and lobster, all cooked to perfection, are always included in the classic ‘raw bar,’" adds Ingber.

"The true definition of a ‘raw bar’ is a counter where shellfish is served, and it is truly a welcome addition to any holiday table, be it Christmas Eve for the Seven Fishes, New Year’s Eve, or any holiday party large or small. To add some exotic tastes, sea urchins and New Zealand Greenlip Mussels can be added."

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Sample Dinner Menu

SATURDAY DECEMBER 5TH, 2009
APPETIZERS
FRIED OYSTERS, TARTAR SAUCE . . . 9.25
FRIED WHOLE IPSWICH CLAMS . . 12.45
FRIED CALAMARI with MARINARA SAUCE 9.25
POACHED NEW ZEALAND GREENLIP MUSSELS
with DIJON DRESSING . . . 6.95
CLAMS CASINO . . . . 9.95
CULTIVATED MAINE MUSSELS STEAMED with
WHITE WINE and GARLIC . . 12.95
BLOODY MARY OYSTER SHOOTER with DOUBLE
CROSS VODKA . . . . 7.95
CAJUN FRIED FLORIDA POPCORN SHRIMP . 13.95
JUMBO SHRIMP COCKTAIL . . . . 16.50
GRILLED PORTUGUESE WHOLE SARDINES with
GARLIC and LEMON . . . 11.95
MARINATED DUTCH HERRING with
MUSTARD DILL DRESSING . . . 8.95
CAVIAR SANDWICH . . . 8.95
OYSTERS ROCKEFELLER . . 15.50
FLORIDA STONE CRAB CLAW (LG) with
MUSTARD MAYONNAISE . . .
MAINE LOBSTER COCKTAIL . . 13.50
MIXED GREEN SALAD . . . . 4.95
MIXED GREEN SALAD with BEEFSTEAK TOMATO 5.75
ALASKAN RED KING CRABMEAT COCKTAIL . 15.50
SMOKED IDAHO BROOK TROUT FILET with
HORSERADISH CREAM . . . 7.25
SMOKED NORTH ATLANTIC SALMON . 12.95
SOUPS
NEW ENGLAND CLAM CHOWDER . . . 6.25
MANHATTAN CLAM CHOWDER . . . 5.95
TUSCAN WHITE BEAN SOUP with FLORIDA
ROCK SHRIMP . . . . 6.95
BOUILLABAISSE, an oyster bar classic 27.95
COLD BUFFET
JUMBO SHRIMP and JUMBO LUMP CRABMEAT
over CLASSIC CAESAR SALAD . 28.95
FOURSOME of SEAFOOD SALADS with CRABMEAT
CAESAR, BASIL SQUID, TANGY SHRIMP,
and POACHED SALMON with SAUCE VERT 22.95
JUMBO SHRIMP SALAD with TANGY CHUTNEY
DRESSING, CASHEWS and COCONUT . 27.95
POINT JUDITH SQUID SALAD with PURPLE BASIL
VINAIGRETTE and AVOCADO . . 21.95
COLD POACHED SCOTTISH FARMED ORGANIC
SALMON FILET with CUCUMBER DILL SALAD
and SAUCE VERT . . . . 25.95
NICOISE SALAD with SEARED and SLICED
ECUADORIAN BIGEYE TUNA STEAK . 27.95
WHOLE MAINE LOBSTER with LEMON DILL
MAYONNAISE and FRENCH BEAN SALAD . 27.95
MAINE LOBSTER ROLL on a TOASTED POTATO
BUN with COLE SLAW and SWEET POTATO
CHIPS . . . . . . 27.95
FLORIDA STONE CRAB CLAWS (MED) w/ MUSTARD
MAYONNAISE . . . . 37.95
SHRIMP, CRAB & SCALLOPS
JUMBO SHRIMP and JUMBO LUMP CRABMEAT
over CLASSIC CAESAR SALAD . 28.95
JUMBO SHRIMP SALAD with TANGY CHUTNEY
DRESSING, CASHEWS and COCONUT . 27.95
FRIED JUMBO SHRIMP in TEMPURA BATTER . 25.95
FRIED JUMBO SHRIMP in COCONUT . . 26.95
GRILLED JUMBO SHRIMP, GARLIC HERB BUTTER 27.95
MAINE SEA SCALLOPS & JUMBO SHRIMP in
CAJUN CREOLE SAUCE over DOMINO RICE . 27.95
FRIED NEW BEDFORD SEA SCALLOPS with
TARTAR SAUCE and FRENCH FRIES . 24.95
BROILED MAINE EXTRA LARGE “DAY BOAT’ SEA
SCALLOPS . . . . .
PAN FRIED NANTUCKET BAY SCALLOPS with
GARLIC HERB BUTTER . . . 29.95
COQUILLE ST. JACQUES . . . 26.95
FLORIDA STONE CRAB CLAWS (MED) w/ MUSTARD
MAYONNAISE . . . . 37.95
STEWS & PANROASTS
STEW: PANROAST:
OYSTER . . . 9.95 . . 10.45
CHERRYSTONE CLAM . 12.75 . . 13.25
IPSWICH CLAM . . 13.95 . 14.45
SHRIMP . . 14.45 . . . 14.95
LOBSTER . . 21.95 . . 22.45
SEA SCALLOP . 13.25 . . 13.75
COMBINATION . . .20.95 . . 21.45
SPARKLING HALF BOTTLE
SPECIALS (1/2 bt or gls)
SCHRAMSBERG BLANC DE BLANC 2005 –
NORTH COAST CALIFORNIA . . 38/15
VEUVE CLIQUOT “YELLOW LABEL” NV –
REIMS, FRANCE . . . . 42/17
LAURENT PERRIER “Brut” NV – TOURSSUR-
MARNE, FRANCE . . . 42/17
(TRY ONE OR COMPARE ALL THREE)
RAW BAR
OYSTERS: per piece
ACADIA (MAINE) . . . . 2.65
BEAVERTAIL (RHODE ISLAND) . . . 2.25
BEE’S RIVER (MASSACHUSETTS) . . 2.65
BELON WILD (MAINE) . . . . 3.75
BLUEPOINT (LONG ISLAND, NY) . . 1.85
BRAS D’OR (NOVA SCOTIA) . . . 2.25
CHEF CREEK (BRITISH COLUMBIA) . . 2.15
CHINCOTEAGUE (VIRGINIA) . . . 1.95
CUTTYHUNK (MASSACHUSETTS) . . 2.65
DABOB (WASHINGTON ST) . . . 2.15
EAST BEACH BLONDE (RHODE ISLAND) . 2.65
GLIDDEN POINT (MAINE) . . . 3.05
ISLAND CREEK (MASSACHUSETTS) . . 2.65
KUMAMOTO (CALIFORNIA) . . . 3.05
MALPEQUE (PRINCE EDWARD ISLAND) . . 2.15
MARTHA’S VINEYARD (MASSACHUSETTS) . 2.65
MAYFLOWER (MASSACHUSETTS) . . 2.65
MOONSTONE (RHODE ISLAND) . XL 2.85 . 2.65
NORTHUMBERLAND (NOVA SCOTIA) . . 2.15
PEMAQUID (MAINE) . . XL 2.85
PORT JEFFERSON (LONG ISLAND, NY) . . 1.95
SEWANSECOTT (VIRGINIA) . . . 1.95
SUNSET BEACH (WASHINGTON ST) . . 2.15
SWAN ISLAND (LONG ISLAND, NY) . . 2.05
TOTTEN INLET VIRGINICA (WASH. ST) TITAN 3.25 2.95 –
WATCH HILL (RHODE ISLAND) . . . 2.15
WELLFLEET (MASSACHUSETTS) . . 2.55
WIDOWS HOLE (LONG ISLAND, NY) . . 2.25
WILLAPA BAY (WASHINGTON ST) . XXL 3.75
YAQUINA (OREGON) . . . . 2.35
CLAMS:
LITTLENECK . 1.35 TOP NECK . 1.45
CHERRYSTONE . 1.65
SEA URCHIN (MAINE) . . . . 2.15
…….
SHELLFISH PLATTERS
GRAND CENTRAL OYSTER PLATTER (8pc) . 21.35
BIVALVE PLATTER (4 OYSTERS, 4 CLAMS) . 14.35
MEDLEY of SHELLFISH (10PC) . . 33.25
with 1/2 LOBSTER . . . 46.75
COOKED SHELLFISH
OYSTERS ROCKEFELLER . . . 15.50
BROILED BLUEPOINT OYSTERS, ANCHOVY BUTTER 11.95
CLAMS CASINO . . . . . 9.95
LONG ISLAND STEAMERS, DRAWN BUTTER . 24.95
FRIED LONG ISLAND BLUEPOINT OYSTERS with FF 18.45
FRIED IPSWICH WHOLE CLAMS with TARTAR
SAUCE and FRENCH FRIES . . 23.95
LOBSTER
THE LIVE LOBSTERS in our TANK are SHIPPED
DIRECTLY from MAINE to US. PICK YOUR OWN
or TELL US WHAT SIZE YOU PREFER and HOW
YOU WOULD LIKE IT PREPARED.
TODAY’S MARKET PRICE: 26.95 per POUND
SMOKEHOUSE
SMOKED IDAHO BROOK TROUT, WHOLE with
HORSERADISH CREAM . . . 14.25
SMOKED NORTH ATLANTIC SALMON . 12.95
EGGS BENEDICT with SMOKED NORTH ATLANTIC
SALMON and HOLLANDAISE, ENGLISH MUFFIN 13.95
MAIN DISHES
MEDLEY of FRESH SHELLFISH. . . 33.25
with 1/2 MAINE LOBSTER. . . 46.75
PEPPER SEARED NEW ZEALAND RED KING SALMON
FILET with ROASTED GARLIC AIOLI over
COUS-COUS . . . . . 26.95
BROILED WHOLE NEW BEDFORD FLOUNDER with
LEMON and CAPER BROWN BUTTER, SAUTÉED
GREEN BEANS AMANDINE . . . 22.95
GRILLED LONG ISLAND PORGY FILET with SHERRY
MUSTARD BUTTER and SAFFRON RICE . 21.95
SESAME CRUSTED & SEARED RARE AUSTRALIAN
HIRAMASA (YELLOWTAIL) FILET with WASABI
MAYONNAISE and JASMINE RICE. . .27.95
MAINE SEA SCALLOPS & JUMBO SHRIMP in CAJUN
CREOLE SAUCE over DOMINO RICE . .27.95
BEVERAGES SARATOGA WATER, SPARKLING or FLAT . 28OZ 5.75
SODA . . . . . . 2.25
COFFEE HOT or ICED . . 2.25 DECAF 2.25
ESPRESSO, HOT or ICED . . 2.50 DECAF 2.50
CAPPUCCINO, HOT or ICED . . 4.00 DECAF 4.00
TEA HOT. . . . 2.75 . ICED 2.75
FRUIT JUICE . . . 4.50 . MILK 3.95
MONSTER ENERGY DRINK . . 5.00
TODAY’S CATCH ARCTIC CHAR FILET, BROILED . . 25.95
BLACK COD (SABLEFISH) FILET, PAN FRIED . 32.95
BLUEFISH FILET, BROILED . . . 20.95
BRONZINI FILET, BROILED . .
BROOK TROUT, BUTTERFLIED, BRLD, AMANDINE 20.95
CATFISH FILET, CAJUN GRILLED . . 20.95
DOVER SOLE, SAUTÉED, MEUNIERE . .
FLOUNDER, WHOLE, BROILED, LEMON and CAPER
BROWN BUTTER . . . . 22.95
GROUPER, RED FILET, CAJUN GRILLED . 27.95
HADDOCK FILET, BROILED . . . 24.95
HALIBUT FILET, BROILED . . .
HIRAMASA (YELLOWTAIL) FILET, P/S RARE,
SESAME CRUSTED, WASABI MAYONNAISE . 27.95
LEMON SOLE FILET, BROILED or PAN FRIED . 26.95
MAHI MAHI, FILET, BROILED . . 23.95
MONKFISH (LOTTE), TOURNEDOS, BRLD, BÉARNAISE 25.95
PORGY FILET, GRILLED, SHERRY MUSTARD BUTTER 21.95
SALMON, NZ KING FILET, PEPPER SEARED,
ROASTED GARLIC AIOLI . . . 26.95
SALMON, ORGANIC FARMED SCOTTISH FILET,
BROILED, HOLLANDAISE . . . 25.95
SEA BASS, BLACK FILET, BROILED . 27.95
SCALLOPS, NANTUCKET BAY, PAN FRIED, GARLIC
HERB BUTTER . . . . 29.95
SCALLOPS, SEA, EXTRA LARGE, BROILED. .
SCALLOPS, SEA, FRIED, TARTAR SAUCE, FF . 24.95
SCROD FILET, BROILED . . . . 26.95
SNAPPER, RED FILET, BROILED . . 29.95
SQUID (CALAMARI), FRIED, MARINARA SAUCE, FF 21.95
STRIPED BASS, WILD FILET, BROILED . . 26.95
STURGEON STEAK, GRILLED, ANCHOVY BUTTER . 29.95
SWORDFISH STEAK, GRILLED . . . 27.95
TILAPIA FILET, BROILED . . . 20.95
TUNA BIGEYE STEAK, GRILLED, SALSA . 28.95
OLD FASHIONED FISH-n-CHIPS . . 20.95
NON-SEAFOOD
GRILLED SIRLOIN STEAK . . . 34.95
HALF ROASTED CHICKEN . . . . . 14.95
KID’S CHICKEN FINGERS with FRENCH FRIES . 14.50
VEGETABLE PLATTER . . . . 14.95
SIDE DISHES
CREAMED SPINACH . . . . . 4.75
FRENCH FRIES . . . . . 4.75
STEAMED YUKON GOLD POTATOES . . 4.25
RICE PILAF . . . . . 4.25
COLE SLAW . . . . . . 3.75
VEGETABLE du JOUR . . . 6.95
DESSERTS
COCONUT LEMON LAYER CAKE . . 7.25
DEATH by CHOCOLATE . . . 7.95
PISTACHIO HAZELNUT MERINGUE STRIP . 7.25
APPLE STRUDEL with CRÈME ANGLAISE . 7.25
CHOCOLATE MOUSSE . . . . 6.75
RICE PUDDING . . . . . 5.00
CRÈME CARAMEL . . . . . 6.95
VERY FRESH FRUIT SALAD . . . 5.50
FLORIDA KEY LIME PIE . . . 7.25
NEW YORK CHEESECAKE . . . . . 6.95
BANANA SORBET . . . . 6.25
PASSION FRUIT SORBET . . . 6.25
TAMARIND ICE CREAM . . . 6.50
CHOCOLATE or VANILLA ICE CREAM . 5.75
HOT FUDGE SUNDAE 7.50
any DESSERT A LA MODE . . ADD . 2.00
BEERS on DRAUGHT
ABITA TURBO DOG – BROWN ALE (LOUISIANA) 6.50
BUD LIGHT (ST. LOUIS) . . . 5.75
BLUE MOON BELGIAN WHITE (COLORADO) . 6.50
BLUEPOINT TOASTED LAGER (LONG ISLAND, NY) . 6.50
BROOKLYN LAGER (BROOKLYN, NY) . . 6.25
CHELSEA ‘SUNSET RED’”ALE (MANHATTAN) . 6.25
CHIMAY WHITE (BELGIUM) . . . 10.00
GOOSE ISLAND HONKER”ALE (CHICAGO) . 7.50
GUINNESS (IRELAND) . . . 7.50
RADEBERGER PILSNER (GERMANY) . . 7.00
SIERRA NEVADA PALE ALE (CALIFORNIA) . 6.25
SIXPOINT “RIGHTEOUS RYE” (BROOKLYN, NY) 7.25
STELLA ARTOIS (BELGIUM) . . . 7.25
PALM AMBER (BELGIUM) . . . 11.75 oz 8.50
WOLAVER’S PUMPKIN ALE (VERMONT) . 6.50
BEERS of THE WORLD
AMSTEL LIGHT (HOLLAND) . . . . 6.25
ASAHI (JAPAN) . . 33.8 oz CAN 12.25
BALLAST POINT “BIGEYE” IPA (CALIFORNIA) . 7.25
BECK’S DARK (GERMANY) . . . . 6.25
BECK’S N/A (GERMANY) . . . 6.25
BROOKLYN “LOCAL 1” ALE (NEW YORK) 25 oz 17.25
CHIMAY ‘RED’ (BELGIUM) . . . 10.50
CHIMAY “BLUE” (BELGIUM) . . . 11.50
CISCO ‘WHALES TALE’ (NANTUCKET) . 6.75
CORONA (MEXICO) . . . . 6.75
DUVEL (BELGIUM) . . . . . 9.25
HEINEKEN (NETHERLANDS) . . . 6.25
HEINEKEN LIGHT (NETHERLANDS) . . 6.25
KASTEEL CRU – CHAMPAGNE LAGER (FRANCE) 9.25
KIRIN “ICHIBAN” (JAPAN) . . . . 6.75
LA CHOUFFE (BELGIUM) . . . 25 oz 20.25
LEFFE BLONDE ABBEY ALE (BELGIUM) . 6.75
MAGIC HAT #9 (VERMONT) . . . 6.50
MAGNERS CIDER (IRELAND) . . . 7.25
MICHELOB “ULTRA” – LOW CARB (USA) . 6.25
SAM ADAMS LIGHT (MASSACHUSETTS) . 6.75
SAM SMITH TADDY PORTER (ENGLAND) 18.7 oz 11.75
SCHNEIDER WEISSE (GERMANY) . 16 oz 11.00

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MENU PRINTED ON RECYCLED PAPER
(Subject & Prices May Change)

Updates Available on Website: Website:http://www.oysterbarny.com

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Chefs Bio

Sandy Ingber
Executive Chef
Grand Central Oyster Bar

Sandy Ingber’s days begin the same way. At 3:00 AM, he drives to the new Fulton Fish Market at Hunts Point in the Bronx, arriving by 4:00 AM. He makes his rounds among the vendors, comparing the freshness and prices of their catches, seeking out the highest quality seasonal seafood and deciding on the special for the day. Ninety percent of what I buy each morning is consumed that day, so people are getting the freshest seafood available. And if it’s not the best, I just won’t buy it.

Born in Baltimore, Maryland, Executive Chef Sandy Ingber spent his teenage years in North Carolina, before moving to Boulder, Colorado. There Ingber gained his first experience working in restaurants, and discovered his passion for cooking. Before long, he decided to make it his career.

At 23, Ingber went to the Culinary Institute of America, graduating in 1977. Homesick for Colorado, he moved back to Boulder, where he got his first sous-chef job at Pelican Pete’s, a popular seafood restaurant. After a year, having gained experience in the kitchen, Ingber was promoted to the position of Executive Chef, where he stayed for two years.

In 1981, longing for big city life, Ingber moved to New York with his wife, Susie, and worked various corporate restaurant jobs, including The Club at Citicorp Center and 195 Things to Eat Cafeteria. At Karl Mariners’ Inn on Long Island, Ingber got back into the seafood business, and after two years he was offered a job as purchasing agent and fish buyer at The Grand Central Oyster Bar. Seven years later, he was promoted to the position of Executive Chef in charge of all food operations, including purchasing and fish buying.

After all these years, Ingber never tires of his job. “At The Oyster Bar, I have the opportunity to work with an established cuisine I really love, but get to make it my own. It’s exciting because there are unlimited possibilities for preparing seafood, and the menu is tremendous. It’s thrilling to be a part of such a famous and classic restaurant.

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History

The Grand Central Oyster Bar
Celebrating 95 Years; New York Tradition Since 1913

The Grand Central Oyster Bar & Restaurant, celebrating its 95th birthday tonight, first opened its doors in 1913, in the state-of-the-art Grand Central Terminal, with great fanfare. Over the years since, it has become one of America’s most historic and celebrated seafood restaurants, renowned for its grand decor, spectacular raw bar, and vast daily menu, drawing a clientele of high-society New Yorkers, local business people, dignitaries, celebrities, commuters and tourists alike.

Located on the lower level of the renovated terminal, which has been transformed into a Mecca of restaurants and retail shops. The landmark Grand Central Oyster Bar stands alone, a legendary restaurant that has endured the test of time. Though a disastrous fir damaged much of the restaurant in 1997, the magnificent dining room was painstakingly restored to its former splendor. The Grand Central Oyster Bar, with its cavernous architecture and sweeping white tiled ceilings, evokes the feeling of old New York in all its grandness.

The 500-seat Oyster Bar offers a vast selection of the freshest and most seasonal seafood available from all over the world, including 20-30 varieties of oysters daily, with a staggering total of over 5 million sold every year, as well as 20-30 types of fish. Other specialties include the Oyster Bar’s made-to-order seafood chowders, stews and pan roasts, and exquisite house-smoked salmon, trout and sturgeon. Executive Chef Sandy Ingber’s seafood specials change both seasonally and daily, and include timeless classics, along with cutting-edge recipes. Some of his favorites include Florida Stone Crab Claws with Mustard Mayonnaise, Artic Char Filet with Red and Black Caviar and Beurre Blanc, Who le Main Lobster Club Sandwich with Cayenne Mayonnaise and Sweet Potato Chips, Pan Fried Florida Soft Shell Crabs, and Cajun Grilled Louisiana Catfish with a Bourbon Pecan Butter and Blue Corn Bread. The Grand Central Oyster Bar offers an outstanding and competitively priced list of wines from around the world, with a focus of California and French whites, including over 75 choices by the glass, allowing diners to match a different wine to every course and experiment without having to commit to an entire bottle

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