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The Grand Central Oyster Bar first opened its doors in 1913 on the lower level of very grand Grand Central Train Terminal. At that time Woodrow Wilson was President, the United States was on the threshold of World War I, and Prohibition was a mere six years away.

New York City was slowly emerging as a literary and artistic center, and little “salons” that attracted writers and artists and dilettantes were starting to spring up in Greenwich Village and in other parts of the city.

When the resplendent Grand Central Terminal opened its doors that year, people flocked to see the new terminal that was then as now considered an engineering marvel with its soaring ceiling and star filled murals.

For over a hundred years the famed Oyster Bar remained a landmark. And although there have ups and downs, the restaurant has remained a New York staple, famed for its clam chowder and oyster stew.

Key to the success of any dish is the quality of the ingredients used. Taylor Shellfish Farms is honored to supply shellfish year round to this legendary restaurant.