Franchise owners Jonathan Young, a longtime Brooklyn resident, and Bruce Fox will launch the 254-256 Fifth Avenue location featuring a 5,000-square foot space, (which previously housed Fornino) an open kitchen, retail market, bar and lounge area, and main dining room with 150 seats.
There will be a light fare menu for several weeks with a raw bar featuring oysters and clams on the half shell, New England clam chowder and appetizers including: shrimp cocktail, oyster shooters, smoked salmon, fried oysters, fried calamari, popcorn shrimp, fried clams, mussels, crab cake, fish tacos, caesar salad, caesar salad with shrimp or crabmeat. Sandwiches will include oyster po boy, lobster roll, fried clam sandwich, and crab cake sandwich, all served with French fries and coleslaw.
The menu will ultimately include traditional oyster bar core recipes such as classic pan roasts, stews and chowders, with a focus on shellfish: from oysters and clams to lobster, crab and shrimp. Sixteen varieties of oysters - 8 from both the east and west coasts - will be on the menu. In addition, pasta seafood specials will be served daily. The accent will also be on local produce from area farmers’ markets.
Grand Central Oyster Bar Brooklyn will be open seven days a week for lunch and dinner, and brunch on Sundays.
Young had previously served as General Manager of the Oyster Bar's original New York location, while Fox is the Oyster Bar's Vice President of Franchising.
For more information visit www.oysterbarbrooklyn.com, call 347-294-0596 or email firstname.lastname@example.org.
About the Retail Market: Adding to the fanfare, home chefs will be able to purchase the freshest shellfish and seafood on a daily basis, seven days a week, offering a selection of shellfish including oysters, mussels and clams. There will also be a lobster tank for crustacean lovers, and a wide-variety of fresh fish selections, all delivered daily.
"We only buy the freshest seafood product available, and because of our commitment to freshness, the menu will change daily,” say Young and Fox. “All items on the menu will also be the product sold in our market. Our fresh seafood market will fill a void in the community.”
Seasonal specialties such as stone crabs and bay scallops will also be on display and available for purchase. Staff will give customers cooking preparation tips
upon purchasing any product, so the consumer can become executive chef at home. The 20-foot seafood market and display will be housed in front of the open kitchen. The three-building space will also include a bar and lounge area, as well as a main dining room within the 5,000-square foot space.
About the Décor: The Grand Central Oyster Bar Brooklyn will present a décor that pays homage to the legendary original in New York City’s Grand Central Terminal while at the same time adding a new look in Park Slope.
· The restaurant will have a trio of buildings within this while location, each characterized by its own distinct décor and functionality. The open kitchen and seafood market concept. The retail market area has counters and stools that replicate New York, as well as oyster and pan roast stations in front of the open kitchen.
· The middle area is the bar and lounge; its décor includes a marble top bar with Edison lighting and doorways opening to the sidewalk. The bar lounge includes saarinen furniture (tables, chairs and banquettes) that matches New York’s front lounge bar
· The third area is the 150-seat dining room with wood plank flooring, which includes an eight-foot chandelier original piece briefly used at GCOB, including a three-dimensional boat motif.
· The restaurant’s faux painted archways are not the vaulted ceiling, but do replicate the look of Guastavino tile-work in NYC
· Outside has exact Guastavino tiling on the façade in front of each building’s doorway atop of an arch, an exact replica of New York City.
· The restaurant’s lighting/chandeliers replicates New York
· A mural/photo print in dining room gives an in depth of New York’s Oyster Bar, as if the customer was sitting in the original