Food

Dish No. 58: Raw Oysters at Grand Central’s Oyster Bar

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​Welcome to 100 Dishes to Eat Now, Fork in the Road’s handy list of some of our favorite dishes — old standbys and new finds alike — compiled daily.

Today’s pick: Assorted raw oysters at Grand Central’s Oyster Bar.

In an accounting of New York’s greatest hits, raw oysters on the half shell at Grand Central’s Oyster Bar rank right up there with pastrami at Katz’s and a burger at Shake Shack. The space itself is enough to provoke sighs of happiness — that arched ceiling, the long bar, the feeling of being in a cool, cavernous hideout, far from the hurly-burly of the station.

Sit down at the bar, and one of the brusque but genial ancient waiters will come over with the menu-slash-place mat. Out of the huge selection of oysters from all over North America, there are some that we order for the fun of their names alone, like Rhode Island Beavertails (they really look like their moniker) and New Brunswick French Kisses.

Invariably, the oysters will be ice-cold and perfectly shucked, plunked down without ceremony — a throwback to when oysters were an everyman food. All they need is a squirt of lemon, though there’s mignonette and cocktail sauce, if you prefer.


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