Oyster Bar

Oyster Bar | Seafood
One of the best

It is all too easy to take the Oyster Bar at Grand Central Station for granted. In fact, it is one of the great seafood restaurants of New York, great in every respect: beautiful to see with its vaulted tiled ceiling and counter-seat views of the oyster shuckers and pan roasters at work, and amazing in its menu, which is printed every day. It is not unusual to count several dozen kinds of raw oysters available, and an itemized “day’s catch” from around America and the world that would put most fish markets to shame. Anyone for whole smelts? How about black cod filet, Arctic char, wolf fish, weakfish, pink snapper, sturgeon steak, or seared hamachi (that’s yellowtail)? All were on the menu one day in June.

Every day, it is possible to eat totally classically. This kitchen makes fine fish ‘n’ chips, bouillabaisse, crab cakes, oysters Rockefeller, and fried clams. On a splurgy evening, there’s nothing better than its perfectly prepared Dover sole meuniere. If you want shrimp, you can have them grilled, fried in rice batter or coconut, cocktail-cool, or stewed.

Other than raw oysters, probably the best-known thing to eat at the Oyster Bar is one of its pan roasts, which are made up front in the open kitchen where the shuckers work. A pan roast is a buttery soup/stew of seafood, cream, pepper and spice. It is based on the shellfish of your choice and served in a broad bowl.

Whole meals can be very expensive, especially if you get lots of raw oysters, which can cost $3 or more apiece. Most entrees are $30 and up. But it is also possible to have a satisfying lunchtime pan roast or sandwich for around $20. There is a big wine list and a spectacular round-the-world beer list; and we think the Key lime pie served here for dessert is the best for miles around.

What to Eat
Oyster Bar, raw oysters
raw oysters
A dozen oysters on the half shell, ready to eat!
Oyster Bar, pan roast
pan roast
The pan roast is a signature dish of the oyster bar. It is an old-fashioned bisque served in a broad bowl, built around your favorite kind of seafood: oysters, cherrystone or Ipswich clams, shrimp, lobster, scallops, or any combination thereof. The slightly spicy, very creamy stew is ballasted by a thick piece of toast.
Oyster Bar, Manhattan Clam Chowder
Manhattan Clam Chowder
While diehard Yankees don't approve of this soup, denigrating it as 'vegetable soup with clams,' open-minded eaters will find it immensely satisfying.
Oyster Bar, Oyster Po Boy
Oyster Po Boy
The oysters are great, the dressing is dandy, but the po boy bun is only a distraction.
Oyster Bar, Ipswich Clam Sandwich
Ipswich Clam Sandwich
You can see how crunchy the fried clams are inside this hefty sandwich.
Directions and Hours
open now
Monday11:30 am - 9:30 pm
Tuesday11:30 am - 9:30 pm
Wednesday11:30 am - 9:30 pm
Thursday11:30 am - 9:30 pm
Friday11:30 am - 9:30 pm
Saturday12 pm - 9:30 pm
This restaurant is featured in the following eating tours.
9 stops | 438 MILES | 8 hr 29 min

The northeast has four main kinds of clam chowder. Manhattan is tomato-red and full of vegetables, rarely served northeast of New York City. South Coast, a specialty of Connecticut and Rhode Island, has neither tomatoes nor cream, but is clear and brothy with salt-pork savor and potatoes. Rhode Island (a rarity these days) is light…

Open Year Round
Meals Served
Credit Cards Accepted
Alcohol Served
Outdoor Seating

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