food

Commuter’s paradise

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Headed by executive chef Sandy Ingber, the Grand Central Oyster Bar & Restaurant prepares for its 100th birthday. The not-your-average-seafood-joint is a superb answer to the bustling commuter’s grumbling tummy and an ideal destination for groups of after-work professionals, while its raw bar makes it onto the must-do list of many domestic and international tourists. Sandy tells us what oysters we should be eating now.

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Still The Vicious Circle

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“Why don’t you get out of that wet coat and into a dry Martini?” Such was the suggestion Robert Benchley gave Ginger Rogers in the 1942 film “The Major and the Minor.” Today, the quip is printed on cocktail napkins lining the elegant oak bar in the Blue Bar at New York’s The Algonquin Hotel, a historic hub of witty words and liquid lunches.

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