![]() The Campbell Apartment is now open at Grand Central Terminal at the corner of 42nd Street and Vanderbilt Avenue. “We wanted to make sure we were respectful of whatever we did." “We wanted to make sure that we refreshed it but it’s such an iconic place and people have memories of it,” Scott Gerber, CEO of Gerber Group, explained to Travel+Leisure. The New York Historical Society had to approve any interior changes because of the bar’s status in the city. The bar also has a view of Grand Central’s main terminal, as well as a terrace that faces a busy 43rd Street. Today, the Gerber Group runs the public bar that features signature cocktails fancy finger foods, such as tuna tartare tacos and meatball sliders and a casual dress code. Top 4 favorite things to do in NYC: 1) Grab a drink at The Campbell Apartment (hidden bar in grand central station) 2) Visit the Ralph Lauren mansions. Then, in 2016, the Campbell Apartment-with its high ceilings and faux stone fireplace-closed when previous owner Mark Grossich lost his lease after 17 years of business. ![]() After serving as the location for CBS Radio and as a small jail for Metro-North Railroad, the space was converted into a bar in 1999. The location was once the office of early 20th century railroad executive John W. For a year it was shuttered, but now the Campbell Apartment is open to serve the public again, Travel+Leisure reports. Here’s to another 100 years.Hidden in a dark corner of New York City’s Grand Central Station sits a luxury cocktail bar and lounge doubling as one of the city’s historic landmarks. What it all adds up to is that one of the city’s oldest and most reliable seafood restaurants is beautifully situated in the last place you’d expect it. An extensive wine list betrays whatever diner aesthetic the lunch counter might affect. Standouts from the lengthy menu include the famous oyster stew, oysters Rockefeller, and the whole broiled flounder. For larger groups, shellfish platters feature, as does lobster on ice. ![]() Luckily, the restaurant’s long legacy of impressive seafood at accessible prices lives on.Īs ever, the menu features an array of bivalves, crustaceans, and fish from Maine to the Chesapeake and beyond. In 1976, the terminal was declared a National Historical Landmark. Then, a calamitous fire in 1997 might have terminated the business, were the economy not in an upswing and business booming otherwise. When the automobile pushed trains out of favor, plans to demolish the terminal for high-rise office buildings were only stopped by advocacy from former lady Jacqueline Kennedy Onassis. The facade is inspired by Greek architecture and sculptures gods Mercury. A fun one for the kids, if not the kid in you: the front archway is a whispering galley, so that a word spoken on one end, however soft, can be heard 20 yards away at the other end.įor all its charm, the storied establishment has seen dark days. The facade and the Main Concourse are Grand Centrals most recognizable sights. Located next to the Lower Level Dining Concourse. The 440-seat restaurant is trisected into a large dining room to the left of the entrance, a snaking lunch counter and elevated oyster bar to the right, suited for solo dining, quick meals or both and a New England-style saloon beyond that, complete with dark wood, model boats, and wall-mounted fish. The Campbell located in Grand Central Terminal at 15 Vanderbilt Avenue, just off 43rd Street - is an iconic New York institution, thoughtfully restored to. Best hidden gem for locals and tourists alike The oldest restaurant in Grand Central, Grand Central Oyster Bar & Restaurant, has a nautical-themed saloon Here, you’ll find a full bar, 25 types of fish and up to 30 varieties of oysters, along with other seafood specialties. With red-checkered tablecloths, swiveling diner chairs, and paper-hatted servers, you may forget what year it is altogether. Sanctum is a Speakeasy that will provide you with an unique experience, transporting you back to the time of the prohibition in the 1920s. Warm terracotta tiles hug the restaurant’s dramatic, vaulted ceilings, relieving some of the weight of the countless tons of cold concrete above. Renowned architect Rafael Guastavino’s design of the subterranean space is timeless. The huge number of travelers on the long-distance trains of the era made a stylish oyster bar within a rail hub an ideal match. Oysters from the mouth of the Hudson were still edible at that point, and oyster shacks were a feature of lower Manhattan. That the restaurant debuted nearly in tandem with the now-iconic transportation hub tells of how different New York City was in 1913. The underground, century-old Grand Central Oyster Bar in the deep innards of the marvelous Grand Central Station, however, may be the one exception. Eating nearly anything within New York City’s reviled transit system is far from a dazzling experience.
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