The Grand Central Oyster Bar Names New Oyster of the Month
The Grand Central Oyster Bar has tabbed its very own “GCOB Blue Point,” produced on Long Island Sound in Connecticut as its “Oyster of the Month” for August. Executive Chef Sandy Ingber selects a monthly highlight from the 30 types of oysters daily on the menu at the historic Grand Central Terminal seafood eatery.
Ingber, dubbed the “Bishop of Bi-Valves” for his oyster expertise, says: “At the Grand Central Oyster Bar Restaurant, we have finally cultivated our own Blue Points. Since this is by far the most popular oyster on our menu of 30 varieties, we have after 40 years of ownership, produced a beautiful oyster in partnership with Norm Bloom and Sons, Inc., South Norwalk, Connecticut.
“These gems have a mild, lightly briny flavor and crisp feel to the palate,” adds Ingber. “They are grown on Long Island Sound by cultivating the beds constantly to a farmed yet wild oyster. Cultivated in the wild!”
These Blue Points are priced at $1.95 per oyster, and are on the menu for lunch and dinner patrons in the main dining room, “Saloon,” at the counters or in the Lounge area. For reservations (lunch beginning at 11:30 am, last evening dinner reservation at 9:30 pm), call 212-490-6650.
The Grand Central Oyster Bar serves 4,000 oysters daily, from roasted to Rockefeller, on the half shell, and in pan roasts and stews.
The Grand Central Oyster Bar first opened its doors in 1913, in what was then a brand new, state-of-the-art, Grand Central Station. With its cavernous architecture and sweeping white tiled ceilings, it evokes this old N.Y. in all its grandness.
Grand Central Oyster Bar - News
The Grand Central Oyster Bar has tabbed its very own “GCOB Blue Point,” produced on Long Island Sound in Connecticut as its “Oyster of the Month” for August. Executive Chef Sandy Ingber selects a monthly highlight
The Grand Central Oyster Bar is world renowned for its wide variety of oysters (30 on the menu daily) and succulent seafood dishes put forth from the kitchen of Executive Chef Sandy Ingber.
The authority also announced Monday a lease deal with Shake Shack, which will open one of its hamburger restaurants near the Grand Central Oyster Bar. "I can't imagine why any kid in Westchester would want to do anything other than go into Grand
Grant Achatz's Alinea, known for its cutting-edge cuisine and serving up Chicago as a foodie destination, showcases an Oyster Leaf Mignonette. In the original foodie destination, New York, American icon the Grand Central Oyster Bar & Restaurant serves
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Ninth Annual Grand Central Oyster Frenzy: September 24, 2011 ...
Renowned chefs will share their gourmet wizardry with the public in cooking demos and tastings, the Professional Shucking Championships will be contested, the ”Slurp Off,” eating contest and a “beer shucking” showdown will highlight the Grand Central Oyster Frenzy all day Saturday, September 24th, 2011, at the historic Grand Central Oyster Bar in New York City.
The Oyster Frenzy begins at 12 noon, and continues throughout the day. Sixteen varieties of oysters – eight from both the East and West Coasts – and championship wines will be on the menu during the “Bi-Valve Bonanza” at the famed eatery located “below sea level” at Grand Central Station. General Manager Jonathan Young and executive chef Sandy Ingber, the venerable “Bishop of Bi-Valves,” will host the festivities. The Professional Shucking Championships featuring the best pros from across the country, including five-time champion Luis “The Mexican Menace” Iglesius defending his title on his home turf, and the seventh annual “Slurp Off,” open to the public (whoever can eat a dozen oysters in the fastest time) are on the slate. For more information contact the Grand Central Oyster Bar at 212 490-6650 or www.oysterbarny.com .
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