Wednesday, October 14, 2009

Grand Central Oyster Bar

Dave had been craving oysters for a while. But reading this NY Times article galvanized us into action.

We learned that there are several mom-and-pop oyster farms on the Damariscotta River in Maine. The owner of one farm, Barb Scully, grows seedlings for a year, then plants them 40 feet in the muck. She waits 4 years and then dives down to harvest them by hand. Her children help her with the harvest. The result are Glidden Point oysters. Who wouldn't want to try these oysters?

We ordered a dozen Glidden Points as well as a dozen Pemaquids, which are from a neighboring farm. The Glidden Points are very large (I think that if I had been new to oysters, I might have been a little scared to eat them), briny, and heavenly when you add just a touch of the vinegar that Grand Central provides. They are the best oysters I have ever had. In my life.

We also ordered the oyster panroast, which is a kind of tomato-tangy soup mixed in with oysters and a slice of white bread. Dave liked it, but it left me with the same feeling I get when I drink too much hot chocolate. We also tried the uni, which was fun at first because it was served in the shell (all the spikes had been cut off), but ultimately an unpleasant experience due to some slimy black stuff that tasted horrible. We gagged a little and decided that we much prefer the cleaned up uni served at Japanese restaurants. I guess we just can't handle sea urchin au naturel.

Grand Central Oyster Bar is a vast restaurant. It was fun sitting at the counter. Peter N. tells me that there is a saloon portion of the restaurant where you can still order all the same things on the menu but in a cooler ambience. I think we may try that when we order our next round of Glidden Points.

Grand Central Oyster Bar
89 E 42nd St
New York, NY 10017

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