New York, NY (PressExposure) August 01, 2011 -- The Grand Central Oyster Bar has tabbed its very own "GCOB Blue Point," produced on Long Island Sound in Connecticut as its "Oyster of the Month" for August. Executive Chef Sandy Ingber selects a monthly highlight from the 30 types of oysters daily on the menu at the historic Grand Central Terminal seafood eatery.
Ingber, dubbed the "Bishop of Bi-Valves" for his oyster expertise, says: "At the Grand Central Oyster Bar Restaurant, we have finally cultivated our own Blue Points. Since this is by far the most popular oyster on our menu of 30 varieties, we have after 40 years of ownership, produced a beautiful oyster in partnership with Norm Bloom and Sons, Inc., South Norwalk, Connecticut.
"These gems have a mild, lightly briny flavor and crisp feel to the palate," adds Ingber. "They are grown on Long Island Sound by cultivating the beds constantly to a farmed yet wild oyster. Cultivated in the wild!"
These Blue Points are priced at $1.95 per oyster, and are on the menu for lunch and dinner patrons in the main dining room, "Saloon," at the counters or in the Lounge area. For reservations (lunch beginning at 11:30 am, last evening dinner reservation at 9:30 pm), call 212-490-6650.
The Grand Central Oyster Bar serves 4,000 oysters daily, from roasted to Rockefeller, on the half shell, and in pan roasts and stews.