Displaying all articles tagged:

Grand Central Oyster Bar

  1. Eat This Now
    Mimi Sheraton Shares Her Favorite Dishes in New YorkAn ultra-abridged version of her new gastro guide, 1,000 Foods to Eat Before You Die.
  2. Institutions
    Above the Fray: How Restaurants Become Impervious to CriticismTo be above a certain threshold is to enter a kind of realm of immortality and myth, immune to the random quibbles of everyday life.
  3. The Other Critics
    The Other Critics: Wells Travels to Paris; Sutton Gives Mission Cantina One StarThis week’s roundup.
  4. Retro Eats
    Vanishing: The Endangered Foods of New York and Where to Get Them While YouWe’ve decided to take stock of some of New York’s old-time iconic foodstuffs­ like bagels, bialys, pike quenelles, and baked Alaskas.
  5. Coming Soon
    Park Slope’s Grand Central Oyster Bar Will Include a Fish MarketThey’ll have bay scallops, too, when in season.
  6. Leftovers
    Oyster Bar Brooklyn Gets a Chef; Halloween Party at Salvation TacoPlus: brunch at Grace, and more, in today’s Leftovers.
  7. Quote of the Day
    Park Slope’s Forthcoming Grand Central Oyster Bar Will Be Family-FriendlyThe fish and bivalves will come from local waters.
  8. Coming Soon
    Park Slope’s Grand Central Oyster Bar Opens This FallThe Guastavino tiles are on their way.
  9. The Other Critics
    The Other Critics: Wells Downgrades Daniel; Even More Reviews for ABC CocinaPlus: Cuozzo asks if Grand Central Oyster Bar can “get its groove back,” and more, in this week’s roundup.
  10. Holy Pan Roasts
    Grand Central Oyster Bar Reportedly Opening Park Slope LocationThe historic restaurant’s outpost will reportedly open this year.
  11. Clam Power
    A Guide to Buying, Shucking, and Eating ClamsIt’s hard to imagine that the humble clam was ever more fashionable than it is now.
  12. Planned Service Changes
    Grand Central Oyster Bar Closing for RenovationHang in there, raw-bar pilgrims.
  13. Leftovers
    Grand Central Oyster Bar Turns 100; Saxon + Parole’s New Takeout LunchPlus: Maison Premiere’s Derby Day party, and more, in today’s Leftovers.
  14. Grub Guide
    On Ice: New York’s Sixteen Most Impressive Seafood PlattersTop-notch fruits de mer have become New York menu staples. Here are the best.
  15. Remodels
    Grand Central Oyster Bar’s Shell of a Ceiling Getting a ShineTile on the so-called “whispering walls” is being cleaned and replaced.
  16. All Aboard
    MTA on Track to Open Two New Restaurants in Grand Central TerminalKeep an eye out for a bistro and a farm-to-table concept in two never-before-used spots.
  17. Bookshelf
    Grand Central Oyster Bar Will Release a 100th-Anniversary CookbookThe Grand Central Oyster Bar will publish a new cookbook in the fall of 2013 to celebrate its centennial.
  18. Beef
    Could Shake Shack’s Grand Central Arrival Be Bad News for the Oyster Bar?No, but one manager at the iconic bar is concerned about Shake Shack’s lines.
  19. In Season
    Soft-Shell Crab Season Has Begun! (Somewhat)Here’s who’s got ‘em.
  20. Lists
    Platt: The Oyster Pan Roast Is New York’s Greatest DishOur restaurant critic says there’s never been a better dish than this Grand Central Oyster Bar staple.
  21. Foodievents
    Old Classmates Go Dutch at Herring FestivalGeoffrey Gray visits a herring-festival–cum–class-reunion.
  22. Neighborhood Watch
    Rothschild’s Will Open in Cobble Hill; New Vendors for the Open AirPlus: Leona’s at the Helmsley Hotel adds 19 percent gratuity, and four new vendors will open at the Open Air Café in the East Village, in our daily roundup of neighborhood news.
  23. Menu Changes
    Soft-Shell Crabs, Lobster Gazpacho Back at Grand Central Oyster Bar“Whale”-size crustaceans in midtown.
  24. Neighborhood Watch
    Turn Your Loft Into a Farm; Dunkin’ Donuts Seized in Prospect ParkPlus: The Richardson extends its hours, and Char No. 4 sells Easter hams, all in our daily roundup of neighborhood news.
  25. Celebrity Settings
    Jay-Z and A-Rod Lunch at Nello; Tom Brokaw Dines at Grand Central Oyster BarPlus: Uma Thurman and Amy Sacco at Hotel Griffou, Drew Nieporent dines with D.A. Robert Morgenthau at Nobu, and more, in our weekly roundup of bold-faced meals.
  26. Mediavore
    Bar Artisanal Sued; BYOB to the Oyster BarPlus: Illicit treats from Mister Softee, and a mobster loses Rao’s privileges, all in our morning news roundup.
  27. Shucks!
    Calling All Oyster ProfessionalsThe Grand Central Oyster Frenzy is on Saturday, and all ‘professional shuckers’ are invited to enter a competition to win $1,000.
  28. NewsFeed
    DOH Shows Mercy on Oyster Bar, Closes Les Deux GaminsAmong the cited violations were improper plumbing, conditions conducive to vermin, evidence of flies in food areas, bare contact with uncooked food (please, it’s an oyster bar), and food not cooled by an approved method.
  29. Neighborhood Watch
    BiCE’s New Milanese Bistro Open in Midtown West; Gary Robbins PreparingBedford-Stuyvesant: Egg didn’t make this list of top southern eats, but Five Spot Soul Food at 459 Myrtle Avenue was picked as a fave since dishes like Kentucky Turkey Chops and Charleston Low Country Smothered Chicken “sound good” even if they’re not necessarily authentic classics. [Gridskipper] Chelsea: Klee Brasserie’s open for brunch and dinner on Easter, and you can order the “Thinly Sliced Easter Ham & Bio Egg,” which combines honey-glazed ham, deviled eggs, and capers, at both seatings. [Grub Street] Lower East Side: The new vegetarian restaurant Broadway East adds to its sustainability cred by featuring local beer and wine. [Zagat Buzz] Midtown East: The first soft-shell crabs of the season are now available at the Oyster Bar. [Grub Street] Midtown West: Bistro Milano from team BiCE has opened at 1350 Sixth Avenue, and sidewalk seating opening this spring will double the restaurant’s 70-cover capacity. [TONY] West Village: “Chef Gary Robins was the best thing to happen to the most recent Russian Tea Room relaunch. So, naturally, he was fired.” But, you’ll be able to taste his cooking downtown this spring, when rustic restaurant Sheridan Square opens at 134 Seventh Avenue South. [Bottomless Dish/Citysearch]
  30. Mediavore
    Kobayashi May Not Defend His Hot-Dog Title; Oyster Bar Has Best Year EverKobayashi is suffering from arthritis in his jaw and may not be able to compete in the Hot Dog Battle of the Century on the Fourth of July. [Gothamist] Related: New York Hot-Dog Eaters Take It to the Next Level Chefs debate what Paris Hilton’s first post-release meal should be: Amalia’s Ivy Stark says salmon, but Wolfgang Puck says pasta. [E!] Grand Central Oyster Bar had the best year in its history, raking in $14.2 million. A post-fire renovation in 1997 helped a lot. [NYP]
  31. User's Guide
    Don’t Tell Al Gore: Soft-Shell Crabs Already HereWhen, in the very first week of March, soft-shell crabs appeared at the Grand Central Oyster Bar, they seemed as unnatural as two-headed kittens. These molted creatures, normally a summer treat, have been appearing earlier and earlier. (The Oyster Bar folks claim they’ve cornered the winter market.) Are they a product of … global warming? And are these freaks any good? We asked David Pasternack, executive chef at Esca and our adviser on all things briny.
  32. What to Eat Tonight
    Oyster Bar Now Swimming in Shad RoeCole Porter immortalized the eggs of the Atlantic Shad in “Let’s Do It” — “Waiter, bring me shad roe” — and New Yorkers have treasured them for generations. Yesterday, the fish arrived at Grand Central Oyster Bar bearing their precious cargo of firm, nutty-tasting eggs. As for the herringlike fish itself, it’s bony and hard to prepare, and for those reasons not prized. It does have devotees, though, and they take it without any sauce or seasoning. The Oyster Bar serves boned shad with bacon and tomato. In Season: Shad Roe [NYM]
  33. What to Eat This Week
    New York Oysters Are Fat and SassyOysters are born in the summer and get nice and fat with the onset of winter. This year has brought an especially good crop of New York varieties: Pine Island, Fisher’s Island, Blue Point, Great South Bay, etc. They’re all the same species (Crassostrea virginica), but their flavors are marked by the waters in which they’re raised. Here are three top places to slurp your share of the local abundance.
  34. The Gobbler
    Best Seats in the House: Where to Eat at the Bar Even before the arrival of Joël Robuchon and his bar-centric L’Atelier, the ancient urban tradition of bar dining was undergoing a great renaissance. And why not? Eating while seated on a stool is a uniquely New York experience. It’s convivial, expedient, and communal, but in a solitary way. The Gobbler has met Wall Street kingpins, ex–CIA agents, and loquacious bookies from Queens at restaurant bars. You don’t have to deal with sniveling waiters or go overboard on tips, and it’s often a convenient excuse for getting really, really drunk. Here are a few of the Gobbler’s favorite barfly destinations.
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