As executive chef for more than 15 years at the Grand Central Oyster Bar in Manhattan’s bustling Grand Central Station, Sandy Ingber continues to make a daily 4 a.m. visit to the Fulton Fish Market in the Bronx to get his pick of the best mollusks and other seafood for the restaurant. And right now, he says, the getting is good. Although oyster season traditionally takes place during the summer, Ingber says that East Coast oysters—which happen to be most popular with his ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
Questions about your account or how to access content?
Contact: Desiree Torres Desiree.Torres@penton.com