Grand Central Oyster Bar

The Grand Central Oyster Bar and sommelier Lisa Carley will preset a special four-course dinner menu on May 30, pairing soft-shell crab and a South African wine.

The French Kiss Oyster from J.P's Shellfish has been named the Oyster of the Month at Grand Central Oyster Bar by executive chef Sandy Ingber.

Grand Central Oyster Bar highlights soft shell crabs on its spring menu. Executive Chef Sandy Ingber prepares the delicacy traditionally, sautéed in garlic herb butter.

The Saddlerock® Oyster from K & B Seafood on Long Island has been named Grand Central Oyster Bar 'Oyster of the Month' for April by executive chef Sandy Ingber

The Beaver Tail from Narragansett Bay, R.I., has been selected as the "Oyster of the Month" for March at the Grand Central Oyster Bar in N.Y.

The first catch of shad and the delicacy shad roe are available now through April at historic Grand Central Oyster Bar in New York.

Grand Central Oyster Bar Executive Chef Sandy Ingber says that the oyster is the ultimate aphrodisiac for Valentine’s Day on Tuesday, February 14. The Oyster Bar is open for lunch and dinner.

The Witch Duck Oyster has been named Oyster of the Month by Grand Central Oyster Bar executive chef Sandy Ingber. The oysters are produced by the Rappahannock Oyster Company in Virginia.

New York's Grand Central Oyster Bar Executive Chef Sandy Ingber presents seafood delicacies and sweet treats on New Year’s Eve.

The Grand Central Oyster Bar today announced its traditional “Feast Of The Seven Fishes” menu for lunch and dinner on Saturday, December 24. Italian Wines suggestions are included for each course.