That's Some Good Shucking Stew
Delish|Issue 07, 2022
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
That's Some Good Shucking Stew

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.

This story is from the Issue 07, 2022 edition of Delish.

Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.

This story is from the Issue 07, 2022 edition of Delish.

Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.