Displaying all articles tagged:

Grand Central Terminal

  1. openings
    Grand Central Terminal’s Swankiest Bar Reopens As the CampbellThe historic space has a new menu, a refurbished room, and an all-new management.
  2. restaurant review
    Agern Serves Not-So-New Nordic Fare, But It’s a Top-notch Train-Station RefugeAt Claus Meyer’s Grand Central restaurant, the Scandi-style cooking feels slightly dated.
  3. underground gourmet review
    At Grand Central’s Great Northern Food Hall, Excellent Options AboundYou could go there just for the bread, but that’s only one of the delicious things you’ll find.
  4. closings
    Fancy Train-Station Bar the Campbell Apartment Gets the BootThe MTA gave the owner a 30-day eviction notice.
  5. openings
    Noma Co-founder’s Nordic Food Hall Opens in Grand CentralYou’ve never seen so much rye bread.
  6. Openings
    Noma Co-Founder Claus Meyer’s Agern Opens Next Week at Grand Central TerminalChef Gunnar Gíslason’s menu is inspired by locally foraged plants and Nordic cooking techniques.
  7. Minor Setbacks
    Kitchen Fire Erupts at Grand Central Location of Junior’s CheesecakeThe Fire Department says there are no reported injuries.
  8. Coming Soon
    Noma Co-Founder Working on Giant Nordic Food Hall for Grand CentralIt’s lignonberry jam time.
  9. Coming Soon
    Café Grumpy’s Grand Central Terminal Shop Opens TomorrowCortados where there were once frappuccinos.
  10. Empire Building
    Café Grumpy Replacing Starbucks in Grand Central TerminalSo come on, everybody get happy.
  11. Openings
    7 Things You Should Know About Shake Shack Grand Central, Opening SaturdayThis one’s been in the works since 2011.
  12. Empire Building
    Café Grumpy May Replace Starbucks in Grand Central TerminalIs this the Lena Dunham effect?
  13. Coming Soon
    Grand Central Terminal’s Shake Shack Finally Cleared for OpeningLegal proceedings held up the opening for more than a year.
  14. Lawsuits
    Grand Central Tenant Refusing to Make Way for Shake ShackZócalo’s owners are fighting for their right to stay.
  15. 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.
  16. 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.
  17. Openings
    Grand Central Arrivals: Shake Shack Thinking About It, Beer Table Opening NextLots of doings at the rail station.
  18. Openings
    Beer Table Pantry Set to Open in Early JulyJustin Phillips’s Grand Central Terminal shop now has a liquor license and an opening date.
  19. Foodienomics
    Métrazur Gets $2.3 Million to Make Up for Shoddy Air ConditioningThe MTA promised to keep the room below 75 degrees, so Charlie Palmer gets a rent refund.
  20. Neighborhood Watch
    Midnight Snacks at Castello Plan; March Madness Tourney at Pump Energy FoodAnd there’s more: St. Patrick’s Day cookies at the Grand Central Terminal Market, and a new caffeine supplier for Sunset Park’s early risers.
  21. Empire Building
    Magnolia Bakery Opens in Grand CentralPlus, Katie Holmes is sweet on the brand.
  22. Openings
    Not Just a Porn Site: Black Shack Is the City’s Latest Burger JointA play on Shake Shack?
  23. The Great Outdoors
    Today in Terraces: Shang and Campbell Apartment Open, Cooper Square Coming SoonTwo outdoor openings, one in midtown and the other on the Lower East Side.
  24. Foodievents
    Murray’s and Métrazur Go Together Like … Wine and Cheese!The cheese shop and restaurant are teaming up to host classes.
  25. NewsFeed
    Seemingly Sober Individual Consumes Seven Pounds of Brother Jimmy’s Wings We’re just back from Grand Central Terminal, where top-ranked American gurgitator Joey “Jaws” Chestnut has retained his title of chicken-wing-eating champion. Proving that he’s only getting stronger in his quest to return the coveted “mustard belt” to America when he faces champion Takeru Kobayashi in the Nathan’s hot-dog-eating contest this year. Jaws set a new record by decimating 7.105 pounds of medium-hot wings in twelve minutes, a good pound more than the visibly shaken onetime champ Sonya “The Black Widow” Thomas. We don’t have photos yet, but trust us, the “wingtastic expression of chicken wings,” as emcee Keenan Thompson described it, wasn’t pretty — third-place finalist Tim “Eater X” Janus, wearing a beard of hot sauce in addition to his usual face paint, was reduced to picking chicken scraps out of his teeth with a MetroCard.
  26. NewsFeed
    World’s Biggest Cheese in Town Today To say that we felt only excited at the prospect of seeing the world’s biggest cheese today would be an understatement. It was more like awe. Six-feet wide and weighing over 1,300 pounds, the Gouda-style cheese is the star of a special exhibit co-sponsored by Murray’s Cheese and the Beemster company of Holland. A bothersome case of gout will be keeping us from the cheese’s press conference, which we are told is scheduled for 11:30 a.m. But we’ve thought of some ways the milk monument might be put to use.
  27. NewsFeed
    Cesare Casella Jumps to Launch Bean Bar in Grand CentralCesare Casella of Maremma is known for his way with livestock (we’ve written of his specialty breed of pigs and his much-prized Chianina cattle herd). However the Tuscan-cooking guru made his first big product splash with his Republic of Beans import company, and he’s now looking to get back into the beans business. Casella is in negotiations to open Bean Bar, a carryout shop in Grand Central Station that will sell some of his signature Tuscan bean dishes as well as uncooked beans and possibly other Italian products. “The main idea is to have cooked beans,” Casella tells us. “They’re great and so healthy, but for many people, they are a pain in the ass to cook. I want them to be able to take home beans when they go home on the train.” Families around the tri-state area will definitely be thanking Casella for that.
  28. Ask a Waiter
    May Harrington of the Grand Central Oyster Bar Remembers 35-Cent Bivalves andMary Harrington, known to regulars as May, was a server at legendary chain restaurant Schraft’s when she received an invitation to work at the Oyster Bar in 1978. “I was kind of terrified,” Harrington says. “Those days it was crazy busy.” Harrington didn’t emigrate from Ireland to be a server; she planned to become a nurse. “Now here I am,” she says, “nursing oysters.” We asked her what has kept her on the job all these years, and she shucked open a small trove of salty stories.
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