That's Some Good Shucking Stew

On a busy day, Grand Central Oyster Bar will sell about 5,000 freshly shucked oysters—but it’s the oyster stew that’s achieved true icon status.

- CINDY AUGUSTINE

OPEN SINCE 1913, Grand Central Oyster Bar’s subterranean restaurant houses one of New York City’s most legendary dining rooms, filled with power attorneys, politicians, tourists, and the occasional celebrity—many of whom show up for the extensive raw bar selection (up to 40 oyster varieties) and expert shuckers. But it’s the seemingly simple oyster stew, on the menu for more than a century, that has not only become a mainstay but achieved icon status among foodies.

No one knows more about the popularity of the dish than Mohammed Lawal, vice president of operations, who has been working at Grand Central Oyster Bar since 1990. (He actually started as a dishwasher.) He says the oyster stew recipe dates back to the early 20th century and many