Your Guide to Authentic Regional Eats
Sign In | Register for Free!
Restaurants Recipes Forums Eating Tours Merchandise FAQ Maps Insider

Oyster Bar

Grand Central Terminal, New York, NY - (212) 490-6650
Posted By gerald rothstein on 4/24/2004 11:42:00 AM
Along with a foodie friend, went to the Oyster Bar yesterday with the express purpose of tasting the po'boy sandwich that Michael wrote about not too long ago. I usually sit at the counter and have the fried oysters or oyster pan roast, but my buddy was lusting for the sandwich. While I was waiting for him, I noticed that it wasn't on the menu and also noticed that there were plenty of sit down table available. When we went inside, we went to the maitre 'd who told us there were plenty of twos available. We asked him if we could get the po boy and he said he'd have to check the kitchen. Fair enough. He got off the phone and said, it was fine. When seated we ordered the sandwich and fried oyster platter. The waitress said they don't serve the sandwich in the dining room. We said that we'd checked with the maitre d who checked with the kitchen, etc. She said Ok, but shortly thereafter who returned with another guy who said they don't serve it in the dining room. Explained the whole story to him and he disappeared only to return and say that he'd checked with the general manager who said they couldn't do it or everyone in the dining room would want one (imagine what a disaster that would be! Reminded him that the maitre d had checked with the kitchen and asked him to bring him over. Maitre d comes over and said that he assumed we were asking an academic question, not whether we could actually have the dish. We said that since we were already seated and they made the mistake, why not just serve the dish this once. No, they said, we have our rules and no exception will be made.

Point of all this, is that while the oysters and raw bar are terrific, the service is never very good and this management attitude explains why. Be forewarned.

8 out of 8 people found the review helpful. Was it helpful to you?

No Yes

Scorecard

The pan roast is a signature dish of the oyster bar. It is an old-fashioned bisque served in a broad bowl, built around your favorite kind of seafood: oysters, cherrystone or Ipswich clams, shrimp, lobster, scallops, or any combination thereof. The slightly spicy, very creamy stew is ballasted by a thick piece of toast.
"The pan roast is a signature dish of the oyster bar. It is an old-fashioned bisque served in a broad bowl, built around your favorite kind of seafood: oysters, cherrystone or Ipswich clams, shrimp, lobster, scallops, or any combination thereof. The slightly spicy, very creamy stew is ballasted by a thick piece of toast."
Michael Stern





A dozen oysters on the half shell, ready to eat!
"A dozen oysters on the half shell, ready to eat!"
Cliff Strutz


Do you know of another restaurant, anywhere, with an entryway so spectacular?
"Do you know of another restaurant, anywhere, with an entryway so spectacular?"
Michael Stern


This is what it's all about: raw oysters, shucked and served as fast as anyone sitting at the raw bar can eat them. To the left of the photo are clams on the half shell.
"This is what it's all about: raw oysters, shucked and served as fast as anyone sitting at the raw bar can eat them. To the left of the photo are clams on the half shell."
Michael Stern


The Oyster Bar gets its seafood from everywhere. This sandwich is loaded with a salad of cool Dungeness crab from the Pacific Northwest.
"The Oyster Bar gets its seafood from everywhere. This sandwich is loaded with a salad of cool Dungeness crab from the Pacific Northwest."
Michael Stern


This po boy contained plenty of juice-bursing oysters; and the bread itself tasted just hours out of the oven.
"This po boy contained plenty of juice-bursing oysters; and the bread itself tasted just hours out of the oven."
Michael Stern


While diehard Yankees don't approve of this soup, denigrating it as
"While diehard Yankees don't approve of this soup, denigrating it as "vegetable soup with clams," open-minded eaters will find it immensely satisfying."
Michael Stern


A view of the pass-through window to the kitchen from my seat at the counter.
"A view of the pass-through window to the kitchen from my seat at the counter."
Michael Stern


Here's a list of what oysters (and clams) were available in mid-March, 2004.
"Here's a list of what oysters (and clams) were available in mid-March, 2004."
Michael Stern


As I finished lunch, the waitress came by and offered hot cross buns to top things off.
"As I finished lunch, the waitress came by and offered hot cross buns to top things off."
Michael Stern


When the waitress saw me taking a picture of my chowder, she offered to take my picture, too. I retaliated by taking her picture with the hot cross buns (see above)!
"When the waitress saw me taking a picture of my chowder, she offered to take my picture, too. I retaliated by taking her picture with the hot cross buns (see above)!"
Michael Stern


Every meal at the oyster bar begins with a baking powder biscuit. If you arrive early in the lunch hour, it will still be oven-hot.
"Every meal at the oyster bar begins with a baking powder biscuit. If you arrive early in the lunch hour, it will still be oven-hot."
Michael Stern


You can see how crunchy the fried clams are inside this hefty sandwich.
"You can see how crunchy the fried clams are inside this hefty sandwich."
Michael Stern


Here's a view from the counter of people sliding freshly-shucked oysters down their throats under the sign that lists the
"Here's a view from the counter of people sliding freshly-shucked oysters down their throats under the sign that lists the "catch of the day.""
Michael Stern



What is Roadfood?  |   Submit Content  |   Privacy Policy  |   Contact Roadfood.com   Copyright - Roadfood.com