HISTORIC GRAND CENTRAL OYSTER BAR CELEBRATES 100th BIRTHDAY IN 2013 WITH YEAR-LONG FESTIVITIES
***First Opened in 1913 “Below Sea Level” in Grand Central Terminal***
New York, January 29—The historic Grand Central Oyster Bar celebrates its Centennial with year-long festivities throughout 2013, highlighted by the unveiling of its Anniversary Logo designed by UMarketing; the Centennial Chardonnay Wine produced by Long Island’s Paumanok Vineyards available only at the Oyster Bar; a Birthday Bash on April 19; the release of the 100th Anniversary Cookbook later this year, penned by executive chef Sandy Ingber and veteran food writer Roy Finamore; and the ceremonial consumption of the 10 Millionth Oyster in the restaurant’s history.
The Oyster Bar first opened its doors on February 2, 1913, the same day as the launch of Grand Central Terminal. The Oyster Bar is open Monday through Saturday at 11:30 AM for lunch, and its final dinner seating is at 9:30 PM. For reservations call 212-490-6650.
The celebration will also include: “Centennial Classics,” an on-line vote to select the Oyster Bar’s all-time recipe chosen from 12, including Oyster Pan Roast and Oysters Rockefeller; monthly “Centennial Spotlights” highlighting the careers of 12 longtime staff members; a $20.13 Weekly Centennial Special the “Catch of the Century” sports promotion in which fans and will vote on the greatest catch in the history of New York sports; and ramped up versions of the Annual Holland Herring Festival (Spring) and Annual Grand Central Oyster Frenzy (Fall).
“A Centennial is a rarity in the restaurant industry, and that is a great tribute to the Oyster Bar that it has stood the test of time in grand style,” says Ingber, a.k.a., the Bishop of Bivalves. “It will be a celebration of historic proportions. We’re all proud to be a part of a grand anniversary for our grand restaurant.”
Says John Peebles of UMarketing, which designed the Centennial Logo: “In a city where the average life of a restaurant is less than two years, the fact that the Grand Central Oyster Bar has thrived for 100 years is nothing short of phenomenal. So, in creating the Centennial Badge we featured the ‘100 year’ banner. This dominant element speaks to enduring quality, timeless charm and a dining experience enjoyed by generations of seafood lovers. The graphic illustrations of seafood and the circular treatment of the name provide a natural place in the visual narrative for the banner to rest. The net effect is simple badge that conveys several, important quality messages.”
UMarketing is an advertising/marketing communications company that focuses on helping their clients create, execute and optimize multi-channel programs that meet defined success criteria while maintaining and elevating brand image and brand experience.”
The Grand Central Oyster Bar 100th Anniversary wine is based on the Paumanok 2012 Festival Chardonnay. Average fermentation temperature was kept cool, around 60º F. The wine was fermented entirely in stainless steel tanks to preserve varietal character. Malolactic fermentation was prevented. It was sealed with a screw cap to preserve freshness and cleanliness. It is light, dry, crisp and clean with refreshing aromas and flavors of apple, lemon, pineapple and stones. It offers crisp acidity and a medium length finish. Only 56 cases were bottled, and it is only available at Grand Central Oyster Bar.
“Paumanok has been doing business with the Grand Central Oyster Bar for over 10 years,” says winemaker Kareem Massoud. “We are always pleased to see our wines poured there as they marry well with shellfish, especially oysters. So when the Grand Central Oyster Bar approached us about bottling their 100th Anniversary we felt honored to produce it for them.”
The Oyster Bar’s executive chef Sandy Ingber and prominent food writer Roy Finamore have teamed to write The Grand Central Oyster Bar and Restaurant Cookbook, published by Stewart, Tabori & Chang, which will be released in the second half of 2013.
