In a move designed to maximize square-footage during these cash-strapped days, the MTA is looking to fill two under-utilized spaces in Grand Central terminal with a not only a “farm-to-table concept,” but also a Balthazar-esque bistro. According to Crain’s, the call for proposals will commence this month for the two “never-before-available” spaces inside the hub, which include a 12,000-square-foot portion of the Beaux Arts–style Vanderbilt Hall; another 5,000-square-foot space is used currently as a police locker room.
The new restaurants will be full-service and projected to generate $8 to $10 million per year each. Grand Central, which turns 100 oysters next year, has increased its total number of high profile food and drink offerings recently, with Beer Table Pantry and a forthcoming Shake Shack added to the mix just last year.
[The dish on Grand Central [Crain’s NY]