Grand Central Oyster Bar Shad Filet Delicacy Now on Menu

After weather delays in late February and early March, the historic Grand Central Oyster Bar is pleased to announce that Shad filet from the waters of South Carolina has been added to its menu, joining Shad Roe which arrived on February 23rd, according to executive chef Sandy Ingber.

The delicacies will be available from time to time through mid-April “Below Sea Level” at Grand Central Terminal. Shad filet is priced at $30.95 per entrée, while both the shad roe and combo are priced at $32.95. Each is served with stuffed tomato and crispy bacon.

“We always take great pride to be the first restaurant to have them on our menu in New York City,” says the Bishop of Bivalves. “It has been a rough winter delaying the shad filet arrival, but we’re hopeful that this favorite will be available fairly regularly through the middle of April.”

For further information and reservations, call the Grand Central Oyster Bar at (212) 490-6650. The Oyster Bar is open for lunch and dinner, beginning at 11:30 AM with final dinner reservations at 9:30 PM, every day except Sundays.

Connoisseurs of caviar regard Shad roe as a delicious and tasty alternative.

More on Shad: Shad is related to herring, the American shad is classified as “anadromous” because it spends the majority of its life in salt water but returns to its birthplace to breed in freshwater. Because the shad loses body fat as it labors upstream, the most prized are those that have journeyed the least. The Oyster Bar monitors the movement of shad schools through its suppliers.

The Lenape American Indian tribe called shad the “inside-out porcupine” because of its many bones. The reason it is such a delicacy, and very few restaurants serve it is because of the expertise it takes to filet and de-bone.