We think the finest swordfish comes from local waters. They also have a vast wine selection that is added to and altered with the seasons. Fire officials reported to the New York Times that the heat in the windowless underground vault was so intense that furnishings and fixtures melted. The Times went on to say that the heat, combined with the pressure of water driving into the flames, brought down hundreds of the gracefully curved ceiling tiles, part of a distinctive architecture that made the glazed, arched canopies seem like parachutes billowing in a breeze. I would recognize it for the semi-formal as well as formal situations to a point. He and Marlene began searching. When fried, the coating was crisp and the fish was flaky and moist.

The Oyster Bar pictured above in the 70s was setup differently, customers sat on both sides of Jerry had the steam cleaners in and they had to do the job twice! Still, it was a glorious space, and Brody determined he could restore the restaurant to its former glory. Three significant employees joined the Oyster Bar in 1990. He patented his Tile Arch System in 1885. A small branch is located in Terminal C at Newark Liberty International Airport. We are currently closed on Saturday and Sunday. 1999 ESOP It may be sold bone-in or filleted. [9], Two Japanese branches have opened in Tokyo. But perhaps most disturbing, the once-glorious tiles were thick with grime. The second, GCOBR Marunouchi, is located in Marunouchi MY PLAZA near Tokyo Station. Served with a Side Item & Salad, (Local & All Natural) Grilled or Blackened, Petite Filet Bacon Wrapped & Sauted Shrimp, Petite Filet Bacon Wrapped & Blackened Bacon Wrapped Scallops, Petite Filet Bacon Wrapped & 1 lb Snow Crab Legs, Petite Filet Bacon Wrapped & Lobster Tail, Garlic, Seasonal Vegetables, Basil, White Wine, Roasted Red Pepper Butter, Parmesan, Pepsi, Diet Pepsi, Cheerwine, Dr. Pepper, Diet Dr. Pepper, Mt. The Oyster Bar & Restaurant with its high, vaulted ceiling and the architectural grandness of an age gone by has an ambiance now that makes it different from any other restaurant in the world, and since people enjoy our cuisine, they come back again and again. Brody and Brandston won their battle with Landmarks, and the new chandeliers were installed. [10], Coordinates: .mw-parser-output .geo-default,.mw-parser-output .geo-dms,.mw-parser-output .geo-dec{display:inline}.mw-parser-output .geo-nondefault,.mw-parser-output .geo-multi-punct{display:none}.mw-parser-output .longitude,.mw-parser-output .latitude{white-space:nowrap}40458.4N 735838W / 40.752333N 73.97722W / 40.752333; -73.97722, "Grand Central Terminal Directory", New York: The Grand Central Terminal Co., 1939, Grand Central Terminal Restaurant menu, New York: The Union News Company (operator), October 12, 1941, "The Grand Central Oyster Bar & Restaurant - New York | East 40s Restaurant Menus and Reviews", "Fire Wrecks the Oyster Bar, Tiled Oasis at Grand Central", "Jerome Brody, 78, Is Dead; Guided Elegant Restaurants", "How NYC's Grand Central Oyster Bar Provided Its Employees With a Better Future", "Businesses Underground Are Desperate.

These days it takes courage just to go to the Oyster Bar. Stand facing into one corner with a friend in the opposite corner, speak in a normal tone, and your voice follows the curvature of the ceiling, says urban historian Justin Ferate.

The name of the restaurant gave him his idea, so he and his wife, Marlene, began visiting seafood restaurants. Pleasant.

Oyster Bar, California, NV, Merlot, Pedroncelli, Bench Vineyards, Dry Creek Valley, CA, 2013, Meritage, Lock & Key, North Coast, CA, 2012, Cabernet Sauvignon, 42nd St.

Reserve a table at 42nd Street Oyster Bar in Raleigh on KAYAK. The New York Metropolitan Transit Authority approached Jerome Brody to take over the restaurant. Architect and builder Rafael Guastavino was born in Valencia, Spain, in 1842 and came to New York City in 1881. The originals had not been very successful at lighting the space (the strings of tiny bulbs outlining the arches were hung for the first Christmas of Brodys Oyster Bar, and Mrs. Brody wisely insisted they stay), and Brody wanted a change. I think he was very pleased with his decision, says Janet. Served with Toast & Salad, Served RARE with Sweet Wasabi & Sesame Ginger Sauces, Sesame Seed Garnish, Side Item & Salad, Crispy Wontons, Asian Slaw & Sweet Chili Aioli, Served with Housemade Potato Chips & Cole Slaw, Lump Crab Meat & Roasted Corn-Tomato Relish. Oyster Bar in action in the 1970s. Since 1969, restaurant, hotel, travel & other witty reviews by a handpicked, We invite you to join us for dinner tonight! These reviews are the subjective opinions of ChickAdvisor members and not of ChickAdvisor Inc. Stay in the loop for the latest news, contests, deals and more! [5], Jerome Brody sold the Oyster Bar to employees in 1999, and died in 2001.

As Oyster Bar welcomes a new century of continued success, Janet, Mohammed, and Sandy reflect on its rich history and the development of an employee-owned establishment that will carry on a tradition for years to come. The chandeliers presented another problem. WINE: Refreshing and Crisp Ros Wines Perfect for a Hot Day. Old and new friends come back regularlysome of them every dayfor some of the 25 or 30 varieties of oysters we carry fresh daily of a favorite dish that they insist doesnt taste the same anywhere else. It has a good fat content, a nice blood-red color, and a nice medium flavor. And it would be a palace for the people, with a variety of dining options.

To the leftbeyond the maitre ds podium and the tank filled with live lobsters, is the sprawling dining room. Janet Pocciathe current comptroller, Presidentcame on as an assistant bookkeeper.

Brandstons design was brilliant. But for all that, it is still the Oyster Bar. The Arctic char is closely related to bothsalmonandlake trout, and has many characteristics of both. Brody continued to work with the contractor from the 1974 restoration, his union electrician and plumber, and the carpenter who had restored the paneling. It briefly reopened for two weeks and closed again when its underground location failed to attract foot traffic. Always in a good mood. Among the excellent first courses are the cool mussels in half shells in a sheer Dijon mustard sauce, she noted. Opposite the counters is the oyster bar, where diners sit on high stools and watch cooks prepare the famed stews and pan roasts from steam-powered, swiveled pans and note the lightning speed with which the shuckers turn out plate after plate of fresh, briny oysters and clams.

Farther on still is the Saloon, a dark, woody roomquieter, without the echoes of the tiled arches, and the room of choice for a business lunch. | Content Licensing, Copyright 1996-2022 GAYOT All Rights Reserved Privacy Policy Disclaimer Terms of Use GAYOT (pronounced guy-OH) The Guide To The Good Life, Fourty second Street Oyster Bar Seafood David Greenwell 42nd Street Oyster Bar & Seafood.

This is the place for more traditional dining, at tables covered with an Oyster Bar signaturethe red-and-white checked tableclothsand wooden armchairs upholstered in brown leather. In 2004, Marlene Brody transferred the remaining 51 percent to the ESOP, and in 2012 the final payment was made. Back then, and for decades prior, oyster bars, stands, shacks, and cellars were an obsession in New York, and the opening of the terminal came right at the heyday of long-distance train travel, so it was a smart combo. [3][4] It closed briefly for renovations following a 1997 fire. Even the Oyster Bar Can't Survive", Penn Central Transportation Co. v. New York City, New York, New Haven and Hartford Railroad, https://en.wikipedia.org/w/index.php?title=Grand_Central_Oyster_Bar_%26_Restaurant&oldid=1085874159, Employee-owned companies of the United States, Articles with Japanese-language sources (ja), Creative Commons Attribution-ShareAlike License 3.0, This page was last edited on 2 May 2022, at 22:36. Pale Ale 5.6%, Holly Springs, Carolina Brewing Co. Spring Bock 6.5%, Holly Springs, Mother Earth Dark Cloud Dunkel Lager 5.1%, Kinston, Trophy Brewing Co. Milky Way-Salted Caramel Sweet Stout 5.5%, Raleigh, Wicked Weed Lunatic Blonde 6.5%, Asheville, Anderson Valley "EETAH! The Oyster Bars counter while the Chefs prepared the stews and pan roasts and shucked oysters in the middle. When the restaurant was again fully back in business, the Landmarks Commission hosted a cocktail party at the Oyster Bar, under the chandeliers the Metropolitan Transit Authority said would never be approved. We didn't find any openings. is your destination to rate and review your favourite products. His first major commission came from McKim, Mead & White, who asked him to create vaulting for the Boston Public Library. The texture, scent, and overall umami of the food are good, although the presentation could be improved. George Morfogen, the fish buyer, was a major forcevisiting the wholesale fish market early every morning and personally selecting the thousands of pounds of fish to be served that day. The fish and shellfish would be of the highest quality, fresh from the sea, and prepared with care and simplicity. Jerome Brodys words still ring true: They sit at the counter with their platters of bluepoints and cherrystones and their schooners of beer. There were some truly exceptional tastes to be tasted, too, especially in seafood, Jan Morris reported in Manhattan 45. The dining room supplied meals to the long-distance trains leaving the station and offered commuters and locals a place to slurp oysters and pan roasts at lunch and before heading home. Try removing a filter, changing your search, or, AMEX, Diners Club, Discover, MasterCard, Visa, salty and succulent, these oysters embody the word delicacy, crisp, plump meats with hints of cucumber on the finish, bold sea-side brininess with a smooth, clean follow-through, plump and sweet with a mild brininess and a clean, crisp finish, clean and succulent with medium salinity and melon on the finish, Breadcrumbs, Spicy Butter, Bacon, Parmesan, Tomato, Cucumber, Carrot, Mushrooms, Red Cabbage, Black Olives, Romaine, Tomato, Black Olives, Croutons, Parmesan, Shrimp, Cucumber, Red Onion, Hot Bacon Dressing, (Local & All Natural Chicken) Salad or Coleslaw, Sauted Shrimp, Scallops and your choice of Fresh Fish, Sauted Shrimp, Mushrooms, Cajun Tasso Ham Gravy, Creamy Low Country Style Grits & Cheddar. GAYOT's Wine & Spirits Editor presents theWine of the Week, featuring tasting notes as well as history on the vineyards and winemaker. We were working for a goal, something that would benefit us. And while Brody was always available for questions, he wouldnt tell us how to do anything or take sides in a conflict. ChickAdvisor And he was an incredible human being. Our Mission: To provide a remarkable experience by recognizing and appreciating that each guest is the most important person in the world while dining at the 42nd St. From his leadership position of Restaurant Associates and the later United Brody Company, Jerome Brody had overseen the launching or restoration of a series of legendary New York restaurants: The Forum of the Twelve Caesars, The Four Seasons, The Brasserie, Mama Leones, La Fonda del Sol, Gallaghers, the Rainbow Room. . Its called telegraphing. Your friend will hear you as clearly as if you were having a conversation face-to-face. Its said that twenty-six of these had worked at the Oyster Bar for at least twenty-five yearsa history of dedicated employment that continues today. 2006-2022 ChickAdvisor Inc. All Rights Reserved.

IPA" 7.5%, Boonville, CA, Narragansett Del's Shandy, (16.9 oz) 4.7%, Rochester, NY, Muscadet, (The Ultimate Oyster Wine), Charles Branger, Muscadet Svre et Maine, France, 2015, Grner Veltliner, Stadt Krems, Kremstal, Austria, 2015, Bordeaux Blanc, Chteau Ducasse (Sauvignon Blanc, Semillon, Muscadelle), Bordeaux, France, 2015, Verdejo, Marques de Irun, Reuda, Spain, 2014, Grenache Blanc-Viognier, Flying Solo, IGP-Pays D'OC, France, 2015, Ros, Bieler Pre et Fils, Cuve Sabine, Coteaux d'Aix-en-Provence, France, 2016, Pinot Grigio, Ecaana, della Venezie, Italy, 2015, Pinot Gris, Pike Road, Willamette Valley, OR, 2015, Sauvignon Blanc, Matthew Fritz, Napa Valley, CA, 2014, Sauvignon Blanc, Allan Scott, Marlborough, New Zealand, 2015, Riesling, J. Christoph Mosel, Germany, 2015, Gewrztraminer, Villa Wolf, Pfalz, Germany, 2015, Chardonnay, 42nd St. Outside, to the right of the entrance, along the ramp that leads from the upper to the lower level of Grand Central Terminal, is the take-out windowbustling at lunch and in the evening commuting hours. The employees now own 100 percent of the Grand Central Oyster Bar & Restaurant, with Mrs. Brody as the franchise owner. Brody continued to hold the controlling interest and franchising rights, but Mohammed remembers Mr. Brody often calling him over to introduce him to a colleague or customer, saying, This is the owner of the Oyster Bar. Janet says, You could feel the energy from all the employees. The archway in front of the restaurant is also famous for an acoustical quirk making it a whispering gallery by which someone standing in one corner can hear someone standing in the opposite corner perfectly no matter how softly they speak. Either way, the skin should be shiny and the flesh fairly white. Its lighter in color and has a milder flavor, but still a good fat content. Two employees were key in the new restaurant. Nevertheless, wherever they went, they found the restaurants bustling. The Oyster Bar has the freshest selection of Shellfish and Fish sourced from all over the world. [6] Brody chose to sell to staff to preserve the union and employee satisfaction in his transition. worldwide team of discerning professionalsand your views, too. When Brody inspected the Oyster Bar he found the marble at the base of the arches had been covered with three layers of aqua contact paper. RESTAURANTS: Best Outdoor Dining Restaurants. Brody knew he could do better. A Southern Seafood Tradition Since 1931. There had been a fire in the Oyster Bar. Yellowfin tuna is a good substitute for bigeye. The Oyster Bar is a registered New York City landmark, and the Landmarks Preservation Commission was determined that it be restored exactly. Guastavino had built vaulted houses in Spain using clay tiles set in mortar and continued to refine this traditional techniquecalled bveda catalana, or Catalan vaultto make vaults that could span relatively large distances. Dew, Sierra Mist, Lemonade, Ask your server what flavors are available, With Rum, Chocolate, Strawberry or Caramel Sauce, Pinot Noir, Domaine Serene, Evenstad, Willamtte Valley, OR, 2011, Bordeaux Style Blend, Reynolds Family Winery, Napa Valley, CA, 2011, Cabernet Sauvignon, Trinchero Napa Valley, Atlas Peak, CA 2010, Carolina Brewing Co. At 12:01 AM on February 2, 1913, the largest train station in the world and architectural wonder, Grand Central Terminal, opened to the public amid much fanfare. A small factory outside Buffalo, New York, was able to re-create the terra cotta Guastavino tiles. The fish they found was frozen; the preparations were basic. Served with Toast & Salad, Served Sauted or Fried with Remoulade, Side Item & Salad, San Francisco Bay Area's Famous Tomato Based Italian Style Seafood Stew with Shrimp, Scallops, White Fish, Oysters, Mussels, Peppers and Onions. And it was very unusual. Homemade desserts and buttermilk biscuits made in house. remains the classic setting for clams and oysters on the half shell and the justly famous oyster stew and oyster pan roast. She praised the broiling, with the fish cooked to the point of moist and snowy perfection, and mentioned several recipes that remain on the menu today (and which are included in these pages). Want to receive FREE products to review? When fish was broiled, it was broiled to perfection. [8], Its architecture features the vaulted, Guastavino tiled ceilings common in the era of its construction. Were in New York, so Montauk swordfish is best for us. The Weve been doing this event for about three years now and its a huge success.

Because of the look of the space, the glamorous nature of the terminal, and Yesensky's work at the stoves and the bar (he stayed on for 33 years), Grand Central Oyster Bar quickly became one of the most crowded lunch counters in New York, serving all manner of raw clams and oysters and immediately famous oyster pan roasts and oyster stews. Please try another date or time. On KAYAK you can also explore 8 photos and 452 unbiased real reviews about 42nd Street Oyster Bar. Jerome Brody died in 2001. Oyster Bar. | About Us The Grand Central Oyster Bar, Inc. remains a New York City landmark devoted to serving the finest quality seafood supported by invested employees. Trout can be pan-fried or broiled (and served amandine or with meuniere butter). He would reinvent the Grand Central Oyster Bar & Restaurant as a seafood palace. Anthony Gil, head waiter in the 1940s, collected autographs of notable diners, including two chief justices of the United States: Charles Evans Hughes and former president William Howard Taft. The walls between the arches were concrete, then hung with fishing nets decorated with plastic fish. Guastavinos graceful vaults can be seen in many New York City locations, including the Elephant House at the Bronx Zoo, the Great Hall at Ellis Island, and in the market under the Ed Koch Queensboro Bridge. As you enter the Oyster Bar, you face what was once called the Canopy Bar. Our extensive menu features over 25 different varieties of fish, oysters and shellfish. Mohammed Lawal remembers standing next to Brody, surveying the damage and thinking that it was time to start looking for a new job. The Metropolitan Transit Authority (which holds the lease to the site) was obstructionist and insisted on a master plan, rather than piecemeal restoration, and they wanted the restaurant closed until the job was complete. Three weeks later so too did the 440-seat Grand Central Oyster Bar.

The initial group of managers bought a near-majority of the company's stock with a loan between 1999 and 2001. [7], In 2016, the Zagat Survey gave it a food rating of 22/30, "Very Good To Excellent". 89 E 42nd St, New York, NY 10017 Grand Central Terminal, Lower Level, The First Timers Guide To New York City 2021 - 2022, Grand Central Oyster Bars Oyster Pan Roast, Grand Central Oyster Bar Is an Oasis in the Middle of Midtown Commuter Hell. Yesensky remained at the Oyster Bar for thirty-three years, and the restaurant continued in its vital role in the New York food scene. Early one June morning in 1997, Brody received a phone call.

[1], The Oyster Bar closed for a majority of 2020 during the COVID-19 pandemic. They purchased the remainder between 2004 and 2008. Oyster Bar has a great deal to celebrate in 2013 as the restaurant turns 100 years old, marking a century of tradition and new ventures like the ESOP. . Landmarks sent representatives to the Oyster Bar to supervise the installation. They explored Maine for the best lobsters (the lobstermen they found there still supply the Oyster Bar), the Chesapeake Bay for oysters, and crabs. New Hours by Demand starting May, 02, 2022 11:30 am 9:30 pm. For our birthday we joined the American Cancer Society and the Alzheimers Association to host a private buffet-style dinner to raise money for both organizations, reveals Janet.

And lost. It was based on a ships steering wheel, encircled by tiny reproductions of the fishing ships that plied New York harbor when Cornelius Vanderbilt commissioned Grand Central. Once the floor plan had been established, Brody set out to make the Oyster Bar & Restaurant the finest seafood restaurant possible. Most of the tuna we sell is bigeye. Gustavino Tiles The chowders were classic, and they are prepared today as they were when Jerome Brody reinvented the Oyster Bar. . | Advertising Reservations can be made, as I would advise you to do, or you can walk in. But Brody put his hand on his shoulder and said, Mohammed, get your plumbers, get your electricians, and get to work. The police department shared their space in Grand Central, providing a base of operationsand an all-important phoneand Mohammed set a staff of dishwashers to the job of cleaning up. He had tremendous knowledge and really knew fish, Mrs. Brody remembers. Product Review They consulted with A. J. McClane, author of The Encyclopedia of Fish, and learned of fish enjoyed by European gourmets but unknown in American restaurants.

George Morfogen came out of retirement to train Sandy. Our extensive wine menu offers over 30 different wines by the glass. The menu would include significant recipes from the original menu, like the oyster stew, but Brody worked with his chef to create a panoply of simple, perfectly cooked dishes. Brody had had a storied career in the restaurant business. The rich aroma of shellfish, Worcestershire sauce and cream still greet you the minute you walk through the door. And, Significantly, the regulars have returned. . The potted palms of the early days were gone. The large vault at the entrance of the Oyster Bar has long been known as the Whispering Gallery and is considered one of the secrets of Grand Central Terminal. Mohammed Lawal-Manager of the back of house, Vice Presidentwas hired as a dishwasher. As years passed, though, long-distance train travel fell out of fashion. . We offer our World Famous Stews and Pan Roasts, made to order. Oyster Bar is one of the South's most famous landmark restaurants, satisfying thousands of grateful patrons since its humble beginnings in 1931 as a grocery store offering oysters and draft beer. By the early 1970s, it was derelict, bankrupt, and waiting for a savior. Oyster Bar, California, NV, Chardonnay, Cloudfall, Monterey County, CA, 2015, Chardonnay, Veuve Aubert Ain, Chablis, France, 2013, Pinot Noir, Foris, Rogue Valley, Oregon, 2012, Pinot Noir, Folie a Deux, Sonoma Coast, CA, 2014, Pinot Noir, Maison Chanzy, Bourgogne, France, 2015, Grenache, Cinsault, Syrah, Domaine les Hautes Cances, Ctes du Rhone, France, 2013, Tempranillo, Cune Crianza, Rioja, Spain, 2012, Malbec, Black Cabra, Mendoza, Argentina, 2015, Merlot, 42nd St. As of 2017, all non-union, managerial staff are part of the Employee Stock Ownership Program (ESOP). The Grand Central Oyster Bar & Restaurant is a seafood restaurant located on the lower level of Grand Central Terminal at 42nd Street and Park Avenue in Manhattan, New York City. Money was short, and Grand Central Terminal fell into disrepair, and with it, the Oyster Bar. Inside the restaurant you are still in a construction zone; the blueprints are posted by the lobster tank, wrote Ruch Reichl. 2013 Grand Central Oyster Bar 100th Anniversary Oyster Bar, California, NV7, Cabernet Sauvignon, Embankment by Nick Goldschmidt, Alexander Valley, CA, 2014, Bordeaux Blend, Chteau Teyssier, Saint-Emilion Grand Cru, France, 2011, Zinfandel, Terra d'Oro, Amador County, California, 2014, Shiraz, Angove Family Crest, McLaren Vale, Australia, 2014. This downtown Raleigh landmark has been serving seafood for more than 80 years. It is found in the northern Atlantic Ocean and in rivers that flow into this ocean. The job was so involved that even though I considered myself a seafood chef, it still took me almost three months to feel really comfortable in my duties as buyer. These three were to play a major role when Jerome Brody started to think about retirement. A restaurant fire is always disastrous, but with the Oyster Bar, it was disaster compounded. The Oyster Bar space, designed by prolific New York architect Raphael Gustavino was then as it is now, grand and magnificent, accented with arched and vaulted ceilings covered in terracotta tiles. 1997- Oyster Bars Fire Almost all the trout youll find is farmed, and Idaho produces the lions share. I would suggest another venue for black tie events. They took Brody to court to stop work. We would like to send you notifications on the latest Product Review Club offers.

[2], The restaurant was operated by The Union News Company. After Yesenskys retirement in 1946, Nick Rossetos led the thirty-six oystermen. In the event you are a walk-in, you are most likely to get a bar or two-seater round table. [1], The restaurant space was first opened as the Grand Central Terminal Restaurant. Three weeks later, the Oyster Bar reopened, with a cold menu being served in the Saloon. Club is now on Butterly Communities. The fish is highly variable in colour, depending on the time of year and the environmental conditions of the lake where it lives. To the right is a labyrinth of counters, where regulars line up to wait for their favorite counter girl (who likely has been working there for 20 years or more). rice pudding that seems to be based on clouds of whipped cream.. Press The flesh should be shiny, with a nice red (not brown) bloodline and no discolorations.

They were black, Mrs. Brody recalls, literally black. Eat seafood live longer Eat oysters love longer Eat clams last longer", No reviews found. WINE: Escape to Saint-Tropez with these Ros Wine Cocktails. They went to every seafood restaurant they could find within a radius of 50 miles. He asked lighting consultant Howard Brandston to design something new. Sort through reviews to find relevant experiences. . . 1950s late 1960s The first, the GCOBR Shinagawa, is located on the 4th floor of Atre Shinagawa in the Shinagawa Station. The fishing nets that hung from the arches and gave the bar its name are long gone, but the classic Eero Saarinen tulip tables and chairs that Mrs. Brody so loves are still there. Although Grand Central Terminal opened on February 2, 1913, its opening was celebrated one day prior, February 1, with a dinner at the restaurant, arranged for Warren and Wetmore along with 100 guests. In 1999, the nonunion employees of the Oyster Bar received 49 percent of the restaurant. This can be semi-casual (I would recommend wearing nice jeans, although it is not a coat and tie place, they still have a dress code) or formal. Their specialty is seafood, and can be a bit pricey, but is worth it. Try the marinated squid salad with slivers of red onion. As for the desserts: Among them the best are . View information about 42nd Street Oyster Bar to help decide on what to eat. | Restaurant Rating System And executive chef Sandy Ingber- Executive Chef, Vice President - was hired as seafood buyer. The charm of Provence right on your table.Read the article and see photos. Swordfish can range from very white to almost a pumpkin orange. Stay safe, be well, and thank you for your continuous support! Revisiting the restaurant for the Times in 1980, Mimi Sheraton wrote, The Grand Central Oyster Bar and Restaurant . After a competing restaurateur passed on the space in 1912 (deeming it unappealing), concessionaire Union News snatched up the Oyster Bar location and hired Viktor Yesensky, known at the time for running the famed oyster bar at the Hotel Knickerbocker, to run the kitchen.

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