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Venerated, iconic eatery serving raw oysters, pan roasts & chowders in a bustling, vaulted setting.
Hours
| Sunday | Closed |
| Monday | 11:30 AM–9:30 PM |
| Tuesday | 11:30 AM–9:30 PM |
| Wednesday | 11:30 AM–9:30 PM |
| Thursday | 11:30 AM–9:30 PM |
| Friday | 11:30 AM–9:30 PM |
| Saturday | Closed |
Address and Contact Information
Address: 89 E 42nd St, New York, NY 10017
Phone: (212) 490-6650
Website: http://www.oysterbarny.com/
Menu Photos
Order and Reservations
Reservations: oysterbarny.com
Photo Gallery
Related Web Results
Grand Central Oyster Bar & Restaurant
The oldest restaurant in Grand Central, this landmark has one of the largest and freshest seafood menus in the city. Here, you’ll find 25 types of fish and …
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Reviews
Moises Garcia
Located on the sublevels of Grand Central Station, this restaurant is on the eastern most side of the Dining Concourse when you go downstairs. It is possible to take the stairs or a longer ramp from street level to get to the place. The ambience is dim, enough for your potential date to swoon but not too dark that you cannot see your food. The staff are very attentive and refill water regularly. I went during a less busy time so food came very fast. Pictured below are the Lobster Bisque and the Shellfish Platter with a half lobster. Was delicious, and was in and out of there at a comfortable time.
… moreCharlie Byrne
For a few years in the late 1970s, I worked literally three blocks from Grand Central Station. And I’ve spent many more years since then working in and visiting New York City. Yet somehow—almost inexplicably—I had never set foot in the Grand Central Oyster Bar.
Thankfully, that oversight was corrected in mid-December, when I found myself in the neighborhood looking for lunch and finally answered the call of this legendary spot.
Walking down into the Oyster Bar feels like stepping into another era of New York: the iconic tiled, vaulted ceilings, the gentle hum of conversation, and the sense that very little here has changed—and that’s exactly the point.
I took a seat at the long counter, which turned out to be the perfect vantage point. From there, I could watch the shuckers work with practiced ease and see a cook steadily turning out stews, “roasts”, and chowders, all with the quiet efficiency that comes from doing something well for over a century.
There’s a reassuring confidence to the place, the kind that only comes from decades of consistency.
Lunch itself was excellent. I started with six Long Island Cherrystone clams and a half-dozen Malpeque oysters from Prince Edward Island—fresh, briny, and impeccably handled.
To finish, I ordered a bowl of red Manhattan clam chowder, my longtime favorite style, and one that many consider among the best anywhere. It was deeply flavorful, balanced, and exactly what I hoped it would be.
The Grand Central Oyster Bar isn’t about trends or reinvention. It’s about tradition, quality seafood, and a singular sense of place—something increasingly rare. I’m genuinely glad I finally made it, and I won’t be waiting decades before my next visit. Highly recommended that you stop in sometime yourself.
… moreThankfully, that oversight was corrected in mid-December, when I found myself in the neighborhood looking for lunch and finally answered the call of this legendary spot.
Walking down into the Oyster Bar feels like stepping into another era of New York: the iconic tiled, vaulted ceilings, the gentle hum of conversation, and the sense that very little here has changed—and that’s exactly the point.
I took a seat at the long counter, which turned out to be the perfect vantage point. From there, I could watch the shuckers work with practiced ease and see a cook steadily turning out stews, “roasts”, and chowders, all with the quiet efficiency that comes from doing something well for over a century.
There’s a reassuring confidence to the place, the kind that only comes from decades of consistency.
Lunch itself was excellent. I started with six Long Island Cherrystone clams and a half-dozen Malpeque oysters from Prince Edward Island—fresh, briny, and impeccably handled.
To finish, I ordered a bowl of red Manhattan clam chowder, my longtime favorite style, and one that many consider among the best anywhere. It was deeply flavorful, balanced, and exactly what I hoped it would be.
The Grand Central Oyster Bar isn’t about trends or reinvention. It’s about tradition, quality seafood, and a singular sense of place—something increasingly rare. I’m genuinely glad I finally made it, and I won’t be waiting decades before my next visit. Highly recommended that you stop in sometime yourself.
Kurt Wallach
Such a simple guilty pleasure… raw oysters, a pan roast and a berr for lunch. Oysters are always fresh and many to chose from. I like to get 2 each of 6 different ones. The server’s favorite turned put to be mine as well. Clam pan roast is so good, filling and soaked up into the oyster crackers nicely. I sit at the counter close to the oyster shockers and the stew/pan roast prep. It’s all fun to watch.
… moreRJ A
Really cool restaurant in Grand Central Station. Visiting NY and wanted done oysters and seafood. Oysters weren’t bad, but the greatest. We had a wide selection hoping for some Britney plump Oysters, but they were average at best. Clam chowder wasn’t bad. Have had seafood at plenty of restaurants along the coast. This place was average and more a novelty with being in Grand Central Station. We sat on restaurant seated site, then have a more laid back open dining area, and then a bar lounge area. Liked the setup, wish food was much better, really wanted to love it. But liked it at best.
… moreMel M
The oyster pan knocked my socks off! I did as reviews mentioned and sat at the high counter and watched them make it. It kind of reminded me of the old Woolworth diners, but finer. Beautiful architecture to enjoy especially dining solo.
… moreRobyn Lewis
Honestly I have such a mixed time when I come here. Sometimes the food has bedn good – not great but good. The most recent time it was just about passable and the best dish I had last time (anchovy butter oysters) weren’t good and didn’t taste of anchovy. The atmosphere, interior and service is consistently good.
… moreSam Hahn
I have very wife spectrum of experience at this place. Sometimes really fantastic. Good vibe at Saloon bar. Martinis and oysters… sometimes not so… especially pickpocket roaming around and management not responsive.
This time at oyster bar side. Fantastic one. Oysters were good. Clams and chowder too. Martinis crisp with extra on the side. Service attentive.
Architectural marvel. Historic vibe wonderful. Let’s keep up the consistency!
… moreThis time at oyster bar side. Fantastic one. Oysters were good. Clams and chowder too. Martinis crisp with extra on the side. Service attentive.
Architectural marvel. Historic vibe wonderful. Let’s keep up the consistency!
Won Joon Yun
My wife and I came here planning an “East Coast to West Coast oyster journey.”
For the raw bar, we ordered Bluepoint → Peconic Gold → Wellfleet → Kumamoto → Shigoku, two of each, along with a roasted oyster combination and a classic Chablis, which felt like the right pairing.
About 30 minutes after being seated, the raw bar oysters finally arrived.
Unfortunately, several issues seriously affected our experience.
As you can see in the first photo, most of the oysters contained shell fragments.
Out of the five oysters I personally ate, four (all except the Bluepoint) had noticeable shell pieces. I had to stop eating and complained to a nearby server (not our assigned one).
What was most disappointing was the response.
I asked plainly whether this was my problem or the restaurant’s problem, and the server replied that shell fragments are not an issue because oysters naturally have shells. That response was shocking. I explained that I have visited many oyster bars, including very casual and inexpensive ones, and I have never been served oysters with shell fragments like this.
It got worse.
The Shigoku oyster my wife ate had not been properly purged and contained a sand pocket, forcing her to spit it out mid-bite.
The server did say they could bring replacements if we wanted, but by that point the mood was already ruined, and since this was not even our assigned server, we chose not to escalate further and continued eating.
Even then, another shell fragment appeared again in the Shigoku oysters.
Later, while we were eating the roasted oyster combination, our original server apologized and brought four replacement oysters. Those oysters had no shell fragments at all and were genuinely enjoyable, which made the earlier issues even more frustrating.
To be clear, our assigned server was polite and professional, so we still tipped 18% on a $126.78 bill. This review is not about tipping or service attitude, but about quality control and response.
What made this especially disappointing is that many visitors to New York are from out of town. This was our final dinner in NYC, and we had high expectations.
Oysters should not contain shell fragments—this is a basic standard. The lack of quality control, combined with the dismissive response when we raised a legitimate concern, was deeply disappointing.
Between the slow timing (possibly due to a holiday or event), wine arriving out of sync with the food, poorly purged Shigoku oysters, and the shell fragments, the experience fell far below what we expected.
When handling oysters, perfection is the baseline. Even when I buy oysters from a market and shuck them at home, I carefully check two or three times to make sure no shell pieces remain.
This restaurant has over 100 years of history, yet something as fundamental as this was overlooked. From the shucker, to plating, to delivery, there are at least three opportunities to catch this, and none were taken.
I understand this may not be a typical experience, but it was confusing, frustrating, and very disappointing, especially given the reputation of this place.
… moreFor the raw bar, we ordered Bluepoint → Peconic Gold → Wellfleet → Kumamoto → Shigoku, two of each, along with a roasted oyster combination and a classic Chablis, which felt like the right pairing.
About 30 minutes after being seated, the raw bar oysters finally arrived.
Unfortunately, several issues seriously affected our experience.
As you can see in the first photo, most of the oysters contained shell fragments.
Out of the five oysters I personally ate, four (all except the Bluepoint) had noticeable shell pieces. I had to stop eating and complained to a nearby server (not our assigned one).
What was most disappointing was the response.
I asked plainly whether this was my problem or the restaurant’s problem, and the server replied that shell fragments are not an issue because oysters naturally have shells. That response was shocking. I explained that I have visited many oyster bars, including very casual and inexpensive ones, and I have never been served oysters with shell fragments like this.
It got worse.
The Shigoku oyster my wife ate had not been properly purged and contained a sand pocket, forcing her to spit it out mid-bite.
The server did say they could bring replacements if we wanted, but by that point the mood was already ruined, and since this was not even our assigned server, we chose not to escalate further and continued eating.
Even then, another shell fragment appeared again in the Shigoku oysters.
Later, while we were eating the roasted oyster combination, our original server apologized and brought four replacement oysters. Those oysters had no shell fragments at all and were genuinely enjoyable, which made the earlier issues even more frustrating.
To be clear, our assigned server was polite and professional, so we still tipped 18% on a $126.78 bill. This review is not about tipping or service attitude, but about quality control and response.
What made this especially disappointing is that many visitors to New York are from out of town. This was our final dinner in NYC, and we had high expectations.
Oysters should not contain shell fragments—this is a basic standard. The lack of quality control, combined with the dismissive response when we raised a legitimate concern, was deeply disappointing.
Between the slow timing (possibly due to a holiday or event), wine arriving out of sync with the food, poorly purged Shigoku oysters, and the shell fragments, the experience fell far below what we expected.
When handling oysters, perfection is the baseline. Even when I buy oysters from a market and shuck them at home, I carefully check two or three times to make sure no shell pieces remain.
This restaurant has over 100 years of history, yet something as fundamental as this was overlooked. From the shucker, to plating, to delivery, there are at least three opportunities to catch this, and none were taken.
I understand this may not be a typical experience, but it was confusing, frustrating, and very disappointing, especially given the reputation of this place.
Maxim A
This restaurant impressed us with its huge size and extensive menu. Excellent selection of oysters and seafood – everything was fresh and delicious.
Service was outstanding, and prices were very reasonable.
The place was packed even on a weekday, which says it all.
An unexpectedly great experience for a station restaurant. Highly recommended.
… moreService was outstanding, and prices were very reasonable.
The place was packed even on a weekday, which says it all.
An unexpectedly great experience for a station restaurant. Highly recommended.
S. vH
For 50 years we’ve loved this place for the oysters and attentive service. Our party of 5 on Jan. 12 enjoyed baked scrod and ribeye cooked to perfection. The huge seafood salad and crab cakes were a hit. Only the octopus leg with risotto disappointed as the leg was overdone and risotto had the texture of minute rice. Stars of the night were Queens Cups and Virginica oysters, both from Prince Edward Island. We ordered several platters. Key Lime pie was creamy and not overly tart. Sad that they ran out of Bourbon Vanilla Creme Brulee, which is wonderful. Servers are excellent. Great selection of cocktails and scotch. We love the service and will return.
… more