The Grand Central Oyster Bar and Restaurant Cookbook

by Sandy Ingber and Roy Finamore

Publisher: Stewart, Tabori, and Chang

Publication Date: October 2013

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Featured Recipe: Oyster Po' Boy

In any discussion of New York City landmark restaurants, the Grand Central Oyster Bar & Restaurant stands in a class by itself. From its unique position in the Terminal’s lower level, with the famous ‘Whispering Gallery’ at its entrance, waiters have been serving up platters of the freshest seafood for a century.

Here are more than 100 of the restaurant’s classic recipes—some dating back to its opening in 1913—along with behind-the-scenes stories, historical anecdotes, and a wealth of expert information on buying, cooking, and serving fish. An ocean’s worth of delicious eating is provided: from raw bar and seafood buffet favorites, to stews and chowders, to fish dishes fried, broiled, and grilled. Featured throughout are vintage images and ephemera, along with sumptuous food photography. Part history, part souvenir, The Grand Central Oyster Bar & Restaurant Cookbook is a must-have for visitors and New Yorkers alike.

Cooks&Books&Recipes Featured Cook Kim on The Grand Central Oyster Bar and Restaurant Cookbook:

Opening the pages of The Grand Central Oyster Bar & Restaurant Cookbook transports readers to one of New York City’s landmark restaurants located deep in the heart of Grand Central Station. Celebrating its 100th birthday, the restaurant has experienced many changes over the years, but its focus has remained clear: staying true to the recipes that made the restaurant famous.

The cookbook can be considered a reference guide for seafood lovers who want to learn to perfect cooking seafood at home. All of the recipes start off with fresh seafood, and the dishes are completed with simple, common ingredients that allow the flavors of the seafood to shine through. From appetizers, sandwiches, soups, and stews to main dishes and desserts, readers will walk away from this cookbook feeling like they have pulled up a seat at one of the restaurant’s U-shaped counters and have been greeted by one of the waitresses who has spent her career serving lifelong customers at the Grand Central Oyster Bar & Restaurant.

Cooks&Books&Recipes Editors {Dee}:

This is more than a cookbook. It is a celebration of place, a celebration of history, and a celebration of beauty. The reason I can say that is because I was lucky enough to have happened upon this amazing restaurant by coincidence. My husband and I were visiting NYC (where one of my nieces lives) and had plans to (finally) walk across the Brooklyn Bridge. That’s something that’s been “on my list” for a while now. However … it was a cloudy day in the fall, and as we finished breakfast at our favorite Brooklyn Diner on 57th St., the rain was starting. We headed out nonetheless and were soon drenched. We stopped (and shopped) at Eataly, and later we stopped (and toured/browsed and dried out) at the New York Public Library. We started walking again in the rain, and I texted my niece to tell her that we’d given up on the bridge walk and to see if she could meet us anywhere nearby. We were near the Grand Central Terminal, and she said she could be there soon. Wandering around, my husband and I happened upon this unbelievably beautiful restaurant — in the train station! We were magically transported to the style and class of days gone by. To understand what I’m talking about — and if you haven’t been there in person — all you need to do is look at the cookbook’s gorgeous photos (check out the cover). When my niece arrived, she told us about (and demonstrated) the “whispering gallery.” If you don’t know, I won’t spoil the surprise. And, duh, the food is a highlight. The cookbook has four pages just on various oyster types! Go. Soak in the ambiance. Pretend it’s 1940. Listen to the train arrival and departure announcements. Slowly savor the delicious simplicity of the food. Relax. Being drenched by the rain is optional, but it’s a nice touch.

The Cookbook Basics:

Hardcover (10 x 9 inches)

224 pages, 100+ recipes

About the authors: Sandy Ingber is executive chef at the Grand Central Oyster Bar & Restaurant. Roy Finamore, a highly respected cookbook author, editor, and photography stylist, is the author of Fish Without a Doubt (with Rick Moonen), among other cookbooks.

Grand Central Oyster Bar & Restaurant Cookbook