New York, NY (PressExposure) February 23, 2012 -- It will be March Madness, Bivalve Style, at the Grand Central Oyster Bar, as executive chef Sandy Ingber has named the Beaver Tail from Rhode Island, the "Oyster of the Month" for March at the historic seafood eatery "below sea level" in Grand Central Terminal, New York City.
While college basketball fans are honing in on the tournament, oyster aficionados can zero-in on the 30 varieties of bivalves on the menu daily at the Oyster Bar, with a special salute to the Beaver Tails, which are named for the point of land located on the southern tip of Conanicut Island in Narragansett Bay, Rhode Island, and produced by Salt Water Farms, LLC. The shape of the island bears a resemblance to the shape of the Beaver Tails® Oyster.
The Beaver Tails will be priced at $2.25 per oyster, and available throughout March.
Beavertail is a point of entry into Narragansett Bay. These oysters are selected for their shape which resembles a beavertail. These 3 ½" - 4" oysters are somewhat flatter in shape than the Quonset Point Oyster allowing the oyster to easily slide to the tongue. The quickly salty taste yields to aromas of seaweed and rewards with unforgettable memories.
The Grand Central Oyster Bar serves 4,000 oysters daily from 30 varieties, served on the half shell, roasted, broiled, Rockefeller-style, and in pan roasts and stews.
The Grand Central Oyster Bar first opened its doors in 1913, in what was then a brand new, state-of-the-art, Grand Central Station. With its cavernous architecture and sweeping white tiled ceilings, it evokes this old N.Y. in all its grandness.