Eat Your Way Through Grand Central—Missing A Train Might Be Worth It (2024)

“Meet me at the clock.” Something likely uttered by many passing through this iconic New York landmark. For most people, Grand Central is a place to zoom in and out of before dumping themselves onto the concrete for work or a show; or, where they snag a train to the suburbs on the weekend with just a minute to spare. For others, it could be the destination in and of itself. Grand Central can be a one-stop-shop for many things at which to satisfy the eyes for all its architectural grandeur; satisfy the need for a party gift and flowers; or, to satisfy a hungry belly.

It is on many “Top” lists of global tourist attractions, and since it opened to much flourish in February 1913 when 150,000 people visited on opening day, it is estimated 750,000 people come through it on a daily basis. During the holidays, that number grows closer to one million.

Here’s a quick rundown of some of the oldest and newest eateries at Grand Central today. There are certainly more delicious bites to experience beyond this round-up; this is just one little foray into a few at the top of our list.

Oyster Bar

Just three weeks after Grand Central’s opening in 1913, the Oyster Bar opened as well. Despite a few twists and turns in popularity and a few needed refurbishments—especially due to a fire in 1997—the 111 year old old establishment upholds the landmark’s iconic original design. At 440 seats, the Oyster Bar is one of the largest “seafood emporiums” in the world, due in large part to Spanish-native Rafael Guastavino’s “Tile Arch System”. The curved walls add a serious element of drama inside the restaurant, but just outside, which has become known as The Whispering Gallery, passers-through have fun with science as their voices shared quietly in one corner bounce to the opposite, for a one-of-a-kind conversation.

If you sidle up to one of the many counter seats— a must according to staff—you’ll quite likely bump elbows over oysters with everyone from New York celebrities and socialites to local politicians or your train conductor. It’s like a grown-ups’ cafeteria with a leg-up in decor and most certainly, food.

Highlights: Bloody Mary Oyster Shooter; A truly one-of a kind Oyster Pan Roast; Smoked Trout; and the Lemon Sole.

Cipriani Dolci

Sitting high above the clock, Cipriani Dolci not only offers a piece of New York and Italian history, but a moment to be spoiled amidst your comings and goings through the terminal. Literary types might have references to “Harry’s Bar” ingrained in their heads, knowing that the likes of yesteryear fame, namely Ernest Hemingway and Truman Capote, frequented the original locale while in Venice. Or, perhaps some know that Harry’s Bar is where popular peachy brunch bev, the Bellini, originated or where the dish carpaccio, named after Venitian artist Vittore Carpaccio, claims fame. All in all, Giuseppe Cipriani opened Harry’s Bar in Venice in 1931 and today, four-generations in, the family owns over two dozen iterations of the bar and restaurant in locations all over the world.

Known for classic Italian dishes, elegance, and unparalleled service, enjoying Cipriani’s in their Grand Central location is a treat. Dishes are handed to diners by staff—many of whom have been there since the location opened in 2002—with a clear sense of pride for its history and fare. Speaking of product, beyond the walls of each Cipriani location, the family business extends to an expansive online business selling numerous products including pasta, sauces, oils, seasonings, wine and panettone.

Highlights: Bellini (of course), Baby Artichokes, Burrata and Tomato, Tuna Tartare, and Butternut Squash Risotto.

The Campbell Bar

One hundred years ago, The Campbell Bar was once a reception hall and the private office of financier Joseph Campbell. Today, with the Gerber Group touch, the ultra chic space brings the past and present together as one, albeit massive, venue. Still, the 25-foot ceilings, glass windows, and stone fireplace of a century ago are perfect backdrops to the bustling after-work bar and lounge.

With dim lighting and music pumping, The Campbell Bar feels simultaneously intimate and cozy and monumental and vast. Within a few feet, you’ll see couples in their own world around a small table or groups of friends at the bar dancing to the music, which is sometimes live. The much-talked-about co*cktail menu is more extensive than that of food, but the bites are mighty, delicious...even a little unexpected.

Highlights: Classics French 75 and Campbell Dirty Martini; Cheese & Charcuterie; Mini-Lobster Rolls; and, a little surprising, but worth it, are the Chocolate Chip Cookies, served ooey-gooey warm.

Dirty Taco

“Let’s do food that’s easy, approachable, cheap and fast, but with the mindset of a Michelin restaurant,” said Dirty Taco co-owner Tae Lee about the eatery’s origin. “We use local products and high technique, but simmer down so you can get it in five minutes.” Lee started a popup out of his apartment at USC, and was soon joined by chef/co-owner Jake Geragos, who has since trained at Michelin-starred restaurants, like The Musket Room.

The duo bring a cross-section of Los Angeles street food and high-end cuisine and technique to their roster of popular tacos. While waiting for your order, be sure to glimpse the stacks of books in view. From industry kings like Bocuse and Robuchon to Henderson and Niland, Lee and Geragos are “dirty” but serious about their food, and “continuously learning,” Geragos said. Also, after cooking together for ten years now—four at DT in GCT-they continue to expand their repertoire, leaning more than ever before into their Korean (Lee) and Armenian (Geragos) heritage.

Highlights: Duck Carnitas, Al Pastor, Korean Steak, Duck Skin, Veggie, Esquites. Tortillas are made fresh and in-house daily. NOTE TO SELF: Stay-tuned on Instagram for when they pull out the tweezers for their extra-limited-seating “TacOmakase” Tastings.

Central Market

Sometimes a sandwich is all a commuter needs to satisfy their hunger before getting to their next destination. But, a sandwich that pulls double duty—one that checks the box for fuel, and is also fresh, has depth, and scores big on flavor—? Well, that sort of data can make someone’s day. The folks behind Central Market, the Catalanotto family, have been serving up fresh sandwiches in the terminal since 1976.

As one of the longest running eateries in the terminal—with another outpost at Whitehall Terminal in the Financial District—they feed thousands of customers a day, and do so in small kitchens , something most New Yorkers are familiar with navigating. Nevertheless, as a Alfred Catalanotto said, “We're well-versed in managing tight quarters and have learned to optimize every square inch.”

In addition to their extensive menu of sandwiches—-many of which are named after train stops—Central Market also makes their own dressings and marinades; and bake homemade chocolate chip and oatmeal cookies fresh every day.

Highlights: The Eastchester with sliced smoked turkey breast, Jarlsberg cheese, plum tomatoes, drunken fig jam on a ciabatta hero; The Crestwood with sliced honey maple turkey, brie, sliced avocado, drunken fig jam on toasted multigrain; and lastly, The Pan Am, with sliced roast beef, Jarlsberg cheese, and caramelized onions on a garlic-infused grilled semolina hero.

Veselka

One of the latest eateries to move into Grand Central (Fall 2023)—-with much anticipation from longtime fans— is Veselka. A staple for the best in Ukrainian food on the Lower East Side since 1954, and the subject of a documentary making its way around the nation, the latest iteration of the popular family-run restaurant fits right in at Grand Central.

At the pick up and go spot you may miss the lively atmosphere found in the restaurant where rotating murals and a sea of Ukrainian flags are the norm, the small staff are still, nevertheless, decked out in “The Beet Goes On” on “Make Borscht Not War” T-shirts, reminding visitors that Veselka is a serious community, not just a place to eat. All in all, the Uki-faves are here, so the hunger for pierogies, borscht, and more will be satisfied.

Highlights: Sauerkraut & Mushroom, Arugula & Goat Cheese, or the Short Rib Pierogi, Matzoh Ball Soup, Borscht, or the Potato Pancake Combo with Beef Stroganoff or Chicken Paprikash on top of a Potato Pancake, and soup.

And Guess What? New Yorkers are in for another treat as Veselka in Williamsburg OPENS JUNE 5.