Grand Central Terminal’s Swankiest Bar Reopens As the Campbell

The house Martini, made with Stoli Elit vodka and dry vermouth. Photo: Melissa Hom

In recent years, Grand Central Terminal has gone through something of a (contentious) upscale transformation, as businesses like Shake Shack, the Great Northern Food Hall, and even an Apple Store opened in the transit hub. The Campbell Apartment was already a place for high-rolling Martini drinkers, but the MTA decided to change things up, anyway. Following a fight with the previous tenant, who vacated late last year, the bar will reopen tomorrow under new management as the Campbell.

The historic space, once the offices of financier John William Campbell, is now run by the Gerber Group, proprietors of drinking establishments like Irvington and the rooftop bar Mr. Purple. Being a landmark, the space itself couldn’t change much, but it has been restored and given better lighting. The space will open at noon, and there are three sections for drinking: the Campbell Bar, a smaller bar called the Campbell Palm Court, and the outdoor Campbell Terrace. The once-strict dress code will be toned down for commuters and the new-money crowd, and the menu is geared toward approachable options. (That said, they can also get pricey: John Campbell’s Martini runs $25.) To eat, you’ll find things like lobster rolls and deviled eggs, while cocktails include the classic Vieux Carré — the Grand Central spritz made with vodka, St. Germain, mint, and Prosecco. Below, get a quick preview of some drinks and the refurbished space, then plan your commutes accordingly.

The Vieux Carré with rye, cognac, Dolin rouge, and Angostura bitters. Photo: Melissa Hom
The Grand Central Spritz with vodka, St. Germain, mint, and prosecco. Photo: Melissa Hom
Tuna-tartare tacos with chipotle mayo. Photo: Melissa Hom
Meatball sliders with Pecorino and basil. Photo: Melissa Hom
Cinnamon doughnuts with raspberry filling. Photo: Melissa Hom
Classy. Photo: Melissa Hom

The Campbell, 15 Vanderbilt Ave., nr. E. 43rd St.; 212-297-1781

Grand Central’s Swankiest Bar Reopens As the Campbell