Ingber explains that Blue Points are mild, but with enough brininess to add flavor to the stew. The star ingredients of the stew are six shucked Blue Point oysters. Ingber uses half and half to add a rich, silky texture to the stew, finding cream on its own to be too heavy. It also adds body and a pinkish tint to the stew, with paprika rounding out the flavors. Ingber says the tomato-based chili sauce - also a key component of the cocktail sauce at the Oyster Bar - adds a tangy kick without being overly spicy. Celery salt is the only salt added to the dish, while just a few dashes of Worcestershire balance out the brine of the clam juice and the oysters themselves. Ingber explains that each component is a vital contributor to the overall flavor of the dish. After that comes to a boil, the oysters are added, and then rest of the stew ingredients: celery salt, Worcestershire sauce, paprika, Heinz chili sauce, and half and half. The fortified clam juice is added to the pan with unsalted butter. Ingber explains that because of the tremendous volume, the restaurant uses high-end pre-made clam juice and clam base, instead of making them in house. The stew begins with clam juice that has been fortified with clam base. It's nice that there's one dish on the menu that matches the decor and sense of history at that restaurant."īelow, the elements of the Grand Central Oyster Bar's oyster pan roast: 1. It's a touchstone to old New York, and it's a dish that modern chefs, like April Bloomfield, have drawn inspiration from. "It's a one of a kind, we were the only ones doing it for a long time." Ingber estimates that the Oyster Bar sells an impressive 200 pan roasts a day for the simple reason that "it tastes really good."Įater NY editor Greg Morabito explains that the history of the restaurant is part of the enduring appeal of the famous dish: "The oyster pan roast is, without a doubt, the best dish at Grand Central Oyster Bar. "I've been here for 24 years and it hasn't changed," he adds, noting that the traditional preparation is part of the dish's staying power. Its centerpiece: six perfectly cooked Blue Point oysters.Įxecutive chef Sandy Ingber says that while there's not a record of the exact recipe from 1913, as far as he knows no major changes have been made to the pan roast. Essentially a creamy stew, the pan roast is a seemingly simple dish that's been on the menu since the restaurant opened 100 years ago. While the restaurant is widely known for its raw bar staffed by expert shuckers, there's a dish that's been on the menu since day one that has become one of New York City's most iconic dishes, the oyster pan roast. Open since 1913, the Grand Central Oyster Bar is one of New York City's most storied dining rooms.
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