And so it goes New York City…I’ve never tried your Oyster Bar pan roast as rated tops by Adam Platt.

“The Oyster Bar pan roast — still being served at the Oyster Bar in the bowels of Grand Central — is a silky concoction, thicker than soup but gentler than a stew. It’s made with half a dozen Bluepoints, sweet butter, a dash of secret chile sauce, and flagons of country cream, all poured over a comforting mattress of soggy toast.”

So I plan to pay you a visit…soon and judge for myself.

 

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