Pan Roast At Grand Central: A Nyc Icon

The Oyster Pan Roast is a dish served at the Grand Central Oyster Bar in New York City. The Oyster Bar itself has been in operation since 1913, and the Oyster Pan Roast has been on the menu since day one. The dish consists of a creamy stew made with clam juice, butter, celery salt, Worcestershire sauce, paprika, Heinz chilli sauce, half and half, and six Blue Point oysters. The oysters are cooked for only 30 seconds to a minute to avoid overcooking. The dish is served with a slice of white toast and oyster crackers. The Oyster Pan Roast has been described as New York's greatest dish and is considered one of the most iconic dishes in the city.

The Oyster Pan Roast's ingredients

The Oyster Pan Roast is a creamy stew that has been served at the Grand Central Oyster Bar since 1913. The dish is considered by some to be New York City's greatest, and it has certainly stood the test of time.

The Oyster Pan Roast is made with the following ingredients:

• Clam juice or broth
• Butter (unsalted or sweet)
• Oysters (Blue Point oysters are the most popular choice)
• Celery salt
• Worcestershire sauce
• Tomato-based chilli sauce (Heinz)
• Half and half (or heavy cream)
• Paprika (sweet Hungarian)
• Oyster crackers

The dish is typically served with a side of soggy or dry toast, and some recipes also include bacon, garlic, celery, onion, thyme, and cayenne pepper.

The preparation of the Oyster Pan Roast is just as important as the ingredients. The dish is cooked in a stainless steel steam-jacketed kettle, which is similar to a double boiler. This ensures that the oysters and dairy do not overcook. The entire cooking process only takes about three minutes, and the dish is carefully assembled and cooked in the pan. The oysters are added after the butter has melted and the broth has come to a boil. The rest of the ingredients are added gradually, and the dish is served before it comes to a boil again to prevent the half and half from breaking.

The Oyster Pan Roast's preparation

The Oyster Pan Roast is a creamy stew and a signature dish at the Grand Central Oyster Bar in New York City. The Oyster Bar has been in operation since 1913 and the Oyster Pan Roast has been on the menu since day one. Executive Chef Sandy Ingber estimates that the Oyster Bar sells about 200 pan roasts a day. The Oyster Pan Roast is prepared in a stainless steel steam-jacketed kettle, which is similar to a double boiler. This type of pan is used because the high heat steam accelerates the cooking process, which is critical as both the dairy and the oysters in the stew can overcook easily.

The preparation of the Oyster Pan Roast begins with combining clam juice, butter, celery salt, and Worcestershire sauce in the pan. Once the butter melts and the mixture comes to a boil, the oysters are added. When the oysters are about halfway done, the paprika, celery salt, and Worcestershire sauce are added. The pan is then turned, and the chili sauce is added. Shortly before the oysters are completely cooked, the half-and-half is added. It is important to note that the stew must not be allowed to boil again after the half-and-half is added, as it will cause the dairy to break.

While the stew is cooking, a soup bowl is prepared with a piece of white toast cut into triangles. Once the oysters are cooked, they are removed from the stew and placed on top of the toast. Finally, the stew is poured over the oysters and toast, and the dish is garnished with a dash of paprika and served with oyster crackers.

The Oyster Pan Roast is considered a quintessential New York dish, evoking the city's rich culinary history and unique dining experiences. It is a simple yet decadent dish, with a creamy and flavourful broth that enhances the freshness of the oysters.

The Oyster Bar's history

The Oyster Bar in Grand Central Station, New York City, is one of the city's most storied dining rooms. It has been in almost continuous operation since Grand Central Terminal opened in 1913. The Oyster Bar is renowned for its raw bar staffed by expert shuckers, and its iconic oyster pan roast, a creamy stew, has been on the menu since day one.

In its early years, the Oyster Bar was a small counter with just 3 or 4 seats, but it soon expanded to accommodate the hungry crowds. By 1930, it was described as a "boisterous throwback to the days when stews, chowders and pan roasts reigned supreme". In 1947, diners were reportedly waiting 20 minutes for a seat.

The Oyster Bar closed its doors in 1974 when its owner, Union News Company, filed for bankruptcy. However, later that year, it was reopened by restaurateur Jerome Brody, who transformed it into a seafood restaurant. Brody sold the restaurant in 1999 and died in 2001, but his description of the Oyster Bar remains on its website:

> "Today’s customer of the Grand Central Oyster Bar and Restaurant can hardly imagine that the old Oyster Bar, while its title suggested seafood, was not, in fact, a seafood restaurant. Its oyster stew had become famous, but the rest of the menu could best be described as 'continental.' Our job of invention would start from scratch—but seafood it would be."

In 2013, executive chef Sandy Ingber said that as far as he knew, no major changes had been made to the pan roast recipe since 1913. He noted that the traditional preparation is part of the dish's staying power. The Oyster Bar sells an impressive 200 pan roasts a day, and the dish has been described as "New York's greatest".

The Oyster Bar now has four satellite operations: two in Tokyo, one at Newark Liberty International Airport, and one in Park Slope, Brooklyn.

The Oyster Bar's reputation

The Oyster Bar in Grand Central Station has been a New York City institution since it opened in 1913. It has been described as a "boisterous throwback to the days when stews, chowders and pan roasts reigned supreme" and its oyster pan roast has been called New York's "greatest dish".

The Oyster Bar has been serving its famous pan roast since it opened over 100 years ago, and the recipe has barely changed since. Executive chef Sandy Ingber says that its enduring popularity is down to its unique, quintessentially New York character, and the fact that it tastes really good.

The dish is a creamy stew, thicker than soup but gentler than a stew. It is made with half a dozen Bluepoint oysters, sweet butter, a dash of secret chilli sauce, and flagons of country cream, all poured over a piece of soggy toast. It is cooked in a stainless steel steam-jacketed kettle, which is similar to a double boiler, allowing the dish to be cooked quickly without overcooking the oysters and dairy.

The Oyster Bar has been described as a "true New York institution" and its pan roast is a "touchstone to old New York". It has inspired modern chefs and continues to attract New Yorkers and tourists alike with its unique atmosphere and delicious food.

The Oyster Pan Roast's reviews

The Oyster Pan Roast at Grand Central Station has been described as New York's greatest dish. It is a creamy stew with a silky texture, thicker than soup but gentler than a stew. The dish is served at the Grand Central Oyster Bar, which has been in operation since 1913. The Oyster Pan Roast has been on the menu since the restaurant opened and has become one of New York City's most iconic dishes.

The stew is made with clam juice, unsalted butter, six shucked Blue Point oysters, celery salt, Worcestershire sauce, Heinz chilli sauce, and half-and-half. The Blue Point oysters add a mild brininess that enhances the flavour of the stew. The dish is prepared in a stainless steel steam-jacketed kettle, which is similar to a double boiler, and cooks in just three minutes. It is served with a slice of white toast and oyster crackers.

Reviews of the Oyster Pan Roast have been overwhelmingly positive, with many praising its flavour and texture. One reviewer described it as "opulent, mysteriously spicy, and faintly like the sea". Another reviewer, Hillary Dixler Canavan, noted that the history of the restaurant and the dish's connection to old New York add to its enduring appeal. She also mentioned that modern chefs have drawn inspiration from this classic dish.

However, one review from The Infatuation expressed disappointment with the Oyster Pan Roast, describing it as "just a soup, with a few oysters drowning in it". They preferred the New England Clam Chowder, another dish offered at the Grand Central Oyster Bar.

Despite this one mixed review, the Oyster Pan Roast at Grand Central Station has stood the test of time and remains a beloved and iconic dish in New York City.

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