PRLog - Aug. 1, 2011 - NEW YORK -- The Grand Central Oyster Bar is world renowned for its wide variety of oysters (30 on the menu daily) and succulent seafood dishes put forth from the kitchen of Executive Chef Sandy Ingber. Definitely less-known culinary delights produced by Pastry Chef Janos Noka served at the historic seafood eatery are the refreshing home-made ice cream and sorbet flavors, specials on the menu. There are a wide variety of exotic selections (one ice cream and two sorbets rotated every third day) to choose from.
Blueberry triple 8 vodka sorbet
Some of the cool flavors to soothe the summer palate include these ice creams and sorbets, all priced at $6.50 per serving at lunch or dinner:
Ice Creams – Pistachio, Peach Lavender, Thai Basil Cinnamon, Amaretto with Crushed Amaretti Cookies, White Donut-Peach Cinnamon, and Mocha Chocolate Crunch; and Sorbets – Grapefruit Vermouth, Poached Pear and Sauvignon Blanc, Lychee Coconut, Lemon Blueberry, Mango Szechuan Peppercorn, Blueberry Vodka, and Honey Dino Egg Plum.
For the less daring, classic vanilla and chocolate ice cream ($5.75) and hot fudge sundae ($7.50) are also available.
Log on to www.oysterbarny.com to check out the daily menu. Located “below sea level” at Grand Central Terminal, the Oyster Bar is open for lunch beginning at 11:30 AM through the last evening reservation at 9:30 PM. For reservations call 212.490.6650.
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The Grand Central Oyster Bar first opened its doors in 1913, in what was then a brand new, state-of-the-