Grand Central Oyster Bar Celebrates 104th Birthday with Salute to Original Pan Roast

The iconic Grand Central Oyster Bar will celebrate its 104th birthday with a salute to the Oyster Pan Roast, a classic dish with timeless appeal that has been on its menu since it first opened on February 2, 1913, says Executive Chef Sandy Ingber. The pan roast is concocted with six Blue Point Oysters paired with cream, butter, clam juice and sweet chili, accompanied by toast (recipe below), cooked in the restaurant-s original steam kettles, and is on the menu daily at the historic eatery in Grand Central Terminal. It is priced at $13.45. Oyster Stew (without the sweet chili sauce and toast is a $12.95 menu item). General Manager Frank Botta recommends a glass of 2014 Simi Chardonnay ($14) to accompany. Ingber says the recipe has not changed in his 26 years at the Oyster Bar. ?It-s one of a kind,? says the Bishop of Bivalves. ?It-s one of our most popular menu items, and we serve more than 200 pan roasts every day.? The Oyster Bar will be open from 11:30 AM for lunch through 10:00 PM for dinner reservations. Call 212-490-6650, or visit www.oysterbarny.com. Here-s the pan roast recipe: Grand Central Oyster Bar Pan Roast Recipe from Sandy Ingber Put the clam juice, butter, Worcestershire, celery salt, and paprika in a medium heavy saucepan over high heat. When the butter melts, add the oysters and their liquor and cook, stirring, until the oysters become plump and the edges begin to ruffle, about 45 seconds. Stir in the chili sauce and half-and-half and cook, stirring often, until it is just coming to a boil, about 3 minutes. Put the toast into a warmed soup plate and pour in the pan roast. Garnish with a shake of paprika and serve immediately, with oyster crackers. Ingredients 1/4 cup clam juice 1 tablespoon unsalted butter 1/2 teaspoon Worcestershire sauce 1/4 teaspoon celery salt 1/4 teaspoon sweet Hungarian paprika, plus additional for garnish 6 extra-select or large East Coast oysters, shucked, with their liquor 3 tablespoons Heinz chili sauce 2 cups half-and-half 1 slice white bread, toasted Oysters crackers for servings