New York, NY (PressExposure) October 17, 2011 -- Sandy Ingber, dubbed the "Bishop of Bivalves" as executive chef at the Grand Central Oyster Bar & Restaurant, has also become the "Maestro of the First Catch" at the historic eatery in Grand Central Terminal. General Manager Jonathan Young reports that the first catch of delectable Florida Stone Crab claws are ready to be reeled in by Ingber, and will be on the menu for lunch and dinner beginning Monday, October 17. Fans of the tasty crustacean have their mouths watering.
Earlier this month, the Cape Bay Scallops arrived, and November 1 is earmarked for Nantucket Bay scallops, so Ingber has earned his reputation for bringing the first and freshest of virtually every seafood variety to the Oyster Bar - from Copper River Salmon to Dutch Herring, and everything in between.
The Florida Stone Crab entrée for lunch or dinner is priced at $39.95 for the 20-ounce main course; a $12.95 large piece appetizer will also be available. The Florida Stone Crabs will be on the menu at the Grand Central Oyster Bar through mid-May next year.
A nip in the Autumn air, baseball post-season action and football kicking into full swing mark the anticipated arrival of the Florida Stone Crabs, pure excitement for aficionados. Always shipped directly to the iconic eatery "Below Sea Level" at Grand Central, chef Ingber calls Florida Stone Crab "an amazingly succulent and delicious creature of the sea."
Adds Ingber: "Buying the Stone Crabs directly from the fishermen makes for fresh and plentiful deliveries on a weekly basis. Our favorite preparation is to serve chilled with mustard mayonnaise."
The Florida Stone Crabs will be on the menu at the Grand Central Oyster Bar through mid-May next year. Log on to http://www.oysterbarny.com to check out the daily menu. Located on the lower level of Grand Central Terminal, the Oyster Bar is open for lunch beginning at 11:30 AM through the last evening reservation at 9:30 PM. For reservations call 212.490.6650.