Whenever I came to New York, one of my first stops was Grand Central Terminal. And I always quietly walked past the Oyster Bar.
Why Grand Central? Because it’s a magnificent building and it opened to great fanfare at 12:01am on Sunday, February 2, 1913. More than 150,000 visited on opening day. And as they say on their website, New York City would never be the same.
But I’m preparing a special article about Grand Central because it deserves it.
And why Oyster Bar? Because Jackie Kennedy Onassis played a pivotal role in the preservation campaign that saved Grand Central Terminal from demolition in the 1970s. She was the star of a press conference in Grand Central’s Oyster Bar. “If we don’t care about our past we can’t have very much hope for our future,” she said into a bank of microphones over the din of flashbulbs popping. “We’ve all heard that it’s too late, or that it has to happen, that it’s inevitable. But I don’t think that’s true. Because I think if there is a great effort, even if it’s the eleventh hour, then you can succeed and I know that’s what we’ll do.” And I was always a fan of her. Also because of that.
And because, as a lover of good food, I couldn’t not treat myself to one of their specialties at least once in my life.
They say it is one of the grandest restaurants in Manhattan, a breathtakingly massive spot in the lower concourse of Grand Central Terminal.
The description on their website says:
The Oyster Bar has been an important part of New York for over a century. The story goes that the railroad baron Cornelius Vanderbilt selected the site in his new Grand Central Terminal for a restaurant he named the Oyster Bar. That New York original opened in 1913. Its location at the very hub of America’s long-haul passenger train system guaranteed its success.
After a half-century of service to America’s travelers, the Oyster Bar began to feel the effects of the decline of railroad passenger ridership in the 1960’s. The restaurant’s business declined as the glorious old Grand Central Terminal fell into disrepair. But a great idea and great location can’t lie dormant for long. Under the creative guidance of Jerome Brody, a new Grand Central Oyster Bar & Restaurant was opened. He preserved the famous name in a landmark space while creating a new seafood emporium that is now celebrated as the premier seafood restaurant in the United States and perhaps the world.
When you enter this mystical space, full of anticipation, you are first struck by the magnificent tiled Catalan vaults put in place by Spanish architect Rafael Guastavino. As an architect myself, the space feels almost like a cathedral dedicated to the exquisite dishes they offer. You don’t dare speak out loud in anticipation of the revelation, and even the waiter speaks to you in a hushed voice.
Oyster Bar is of course known for its seafood. They are especially known for their oysters, which they supposedly offer at least 15 different types.
I must admit that I am not a fan of fish. I would say I eat them if I have to. This time I “sacrificed” myself for a moment of pleasure sitting at the bar in the Oyster Bar.
After reviewing the menu, I decided on the daily special. Among other things, they offered fried Louisiana catfish filet, farmed over mixed greens with orange cayenne vinaigrette, tomatoes, cucumbers, onions, artichokes hearts, orange segments, toasted walnuts and goat cheese.
The waiter and I decided to pair it with a glass of Kim Crawford Sauvignon Blanc 2022 (Marlborough, NZ).
When I got the dish, the first shock was the size of the portion. For two average eaters.
The catfish was fried so that it was still hot when I finished eating! Bravo! The fish just melted in your mouth, there was no excess fat, the frying was slightly crispy. All praise!
The vegetables were fresh, although there were no artichoke hearts, which I love. But that’s pretty much the only comment. Although I later noticed that the vegetable side dish changes daily, depending on what’s fresh at the market.
The wine was dry and went well with the fish.
To all this, it’s of course normal that the napkins are made of cloth and not some paper stuff.
Kudos also to the staff. The waiter who served me was friendly, ready to give advice. And he also says a few words to you to make you feel at home.
And apparently the head chef personally buys fresh fish at the market every morning at three o’clock.
Whenever I return to New York, a must-see is the Oyster Bar, Grand Central Terminal.
By the way, a friend of mine who read the post went there the same day for oysters and a Caesar salad. They were reportedly excellent. If I keep this up, I’ll have to open my own ‘cultural influence’ section.
Grand Central’s Oyster Bar just earned a global nod as one of Tripadvisor’s “Best of the Best” restaurants in the “One of a Kind” category for 2025, joining the world’s most distinctive dining experiences. With Tripadvisor’s stamp of approval, the Oyster Bar isn’t just the ultimate Midtown pit stop—it’s officially one of the most unique restaurants in the world.