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Press Releases from Grand Central Oyster Bar (10 total)

Feast Of The Seven Fishes A La Carte Menu At Grand Central Oyster Bar Christmas …

The Grand Central Oyster Bar (Lower Level, Grand Central Terminal) will be serving an a la carte “Feast of The Seven Fishes” for lunch and dinner on Monday, December 24, for Christmas Eve. The menu is from Executive Chef Sandy Ingber with wine pairings to accompany each course by General Manager Kevin Faerkin. The Oyster Bar is open for lunch beginning at 11:30 AM, and the final reservation for dinner

Grand Central Oyster Bar's Sandy Ingber Anoints Duck Island Petites® July “Oy …

Duck Island Petites®, fresh from Long Island’s K & B Seafood, will fly into the Grand Central Oyster Bar as the July “Oyster of the Month,” so anointed by the “Bishop of Bivalves,” executive chef Sandy Ingber. Duck Island Petites®, priced at $2.25 per oyster, “are a wonderful, medium, briny oyster from Long Island Sound that aficionados simply rave about,” says Ingber. “It is a true, cocktail-sized

Grand Central Oyster Bar Offers Louisiana Catfish Special On National Catfish Da …

The Grand Central Oyster Bar in New York City will literally be the “cat’s meow” on Monday, June 25, when the historic eatery “below sea level” at Grand Central Terminal celebrates “National Catfish Day.” Executive chef Sandy Ingber will put forth a special entrée that is sure to have catfish-lovers salivating: Espresso-Ancho Rubbed and Grilled Louisiana Catfish Filet with Lemon Cayenne Sauce with Cornbread is priced at $22.95 and will

Grand Central Oyster Bar, Sommelier Lisa Carley Present Soft-Shell Crab, S. Afri …

Call it a “Crab Fab Four”! Grand Central Oyster Bar Executive Chef Sandy Ingber and General Manager Jonathan Young have teamed with guest sommelier Lisa Carley to pair the sumptuous soft-shell crab with South African wines for a four course dinner menu on Wednesday night, May 30, at 7 p.m. The pairing dinner is priced at $90, tax and gratuity included. Seating is limited. For reservations call the Grand Central

French Kiss From J.P.'s Shellfish May Oyster Of The Month At Grand Central Oyste …

The Grand Central Oyster Bar will literally give a big smooch to oyster-lovers by declaring the “French Kiss” the Oyster of the Month for May at the historic eatery “below sea level” in Grand Central Terminal, it was announced by executive chef Sandy Ingber. “The French kiss Oysters are small little briny bundles of joy,” says the Bishop of Bivalves. “The flavor bursts in your mouth, leaving a pleasant taste

Soft Shell Crabs on the Menu at the Grand Central Oyster Bar Among Rites of Spri …

The rites of spring in New York for sports fans include the start of the baseball season for the Yankees and Mets, and the hope for a march to the Stanley Cup for the Rangers. For seafood aficionados, the ritual is the arrival of soft shell crabs at the Grand Central Oyster Bar. Executive Chef Sandy Ingber has announced that the soft shells have arrived from Florida, and

Sewansecott Named Oyster Of The Month For December At The Grand Central Oyster B …

Executive chef Sandy Ingber has crowned the Sewansecott oyster from Virginia as “Oyster of the Month for December” at the historic Grand Central Oyster Bar in New York City. Oyster aficionados can swim away from their customary Kumamotos and Blue Points to harvest the bountiful taste of the Sewansecott. The Sewansecotts are “ultra flavorful, a perfect balance of sweet and salty, and deliciously chewy,” says Ingber, the famed

Chateau de Campuget “Cuvee Prestige” Voignier 2010 Selected Top Wine for Gra …

And the winner is…The champion wines paired with oysters from the East and West Coasts have been selected for the 2011 Grand Central Oyster Frenzy set for Saturday, September 24, at New York City’s historic Oyster Bar & Restaurant. Chateau de Campuget “Cuvee Prestige” Voignier 2010, Costieires De Nimes, Rhone, France, is the Grand Champion, and will highlight the seven wines served at the Frenzy. The panel of seven expert media

Blue Island Shellfish Farms To Co-Sponsor Professional Shucking Championships at …

The Professional Shucking Championships at the ninth annual “Grand Central Oyster Frenzy” on Saturday, September 24, will be co-sponsored by the Grand Central Oyster Bar and Blue Island Shellfish Farms, lifting the first prize to $3,000. Shuckers world-wide will converge on the historic Grand Central Terminal seafood eatery to vie for the biggest pot ever, thanks to Long Island-based Blue Island’s co-sponsorship. Second prize will be $1,000, and $500 will go

Ninth Annual Grand Central Oyster Frenzy Set For Sept. 24

It’s an all day frenzy! It’s a Bi-Valve Bonanza! 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 24, at the historic Grand Central Oyster Bar in New York City. The Oyster Frenzy begins at

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