Mad About Shad: Shad Can Be Had At Grand Central Oyster Bar Now Through April

The first catch of shad and the delicacy shad roe are available now through April at historic Grand Central Oyster Bar in New York.
 
 
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New York
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Feb. 16, 2012 - PRLog -- Sandy Ingber, executive chef at the Grand Central Oyster Bar, continues to live up to his reputation as “Master of the First Catch”  by reeling in the initial shad and shad roe of the season on February 9, and the tasty delicacy is expected to be on the menu through the end of April at the historic Grand Central Terminal seafood eatery.

The always anticipated shad arrival, the first supply in from the waters Georgia, is the annual harbinger of spring at the Oyster Bar.  This season, shad filet is priced at $27.97 per entrée, while both the shad roe and the combo are priced at $29.95. All are served with the customary stuffed tomato and crispy bacon.

“Shad is here, and I look forward to this delicacy every February at this time,” says Ingber. “The inside ‘porcupine’ is delicious, and the roe is so delicate and wonderful that people come from all over the world to enjoy this treat.”

For further information and reservations, call the Grand Central Oyster Bar at (212) 490-6650.  The Oyster Bar is open for lunch and dinner, beginning at 11:30 AM every day except Sundays.

Connoisseurs of caviar regard Shad roe as a delicious and tasty alternative.

More on Shad: Shad is related to herring, the American shad is classified as “anadromous” because it spends the majority of its life in salt water but returns to its birthplace to breed in freshwater. Because the shad loses body fat as it labors upstream, the most prized are those that have journeyed the least. The Oyster Bar monitors the movement of shad schools through its suppliers.

The Lenape American Indian tribe called shad the “inside-out porcupine” because of its many bones. The reason it is such a delicacy, and very few restaurants serve it is because of the expertise it takes to filet and de-bone.

Shad and shad roe recipes from executive chef Sandy Ingber, as well as interviews are available by contacting Cirillo World at 212-972-5337.

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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-art, Grand Central Station. With its cavernous architecture and sweeping white tiled ceilings, it evokes this old N.Y. in all its grandness.
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Source:Jerry Milani
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