Oyster Bar Chef picks Eagles in SB; Adds Philly Tuna Cheese Steak

The historic Grand Central Oyster Bar gets into the spirit of the “Big Game” this week, highlighting a plethora of seafood from the New England waters on its menu with a special salute to the Eagles.

"New England produces bountiful fruit from the sea, and great football performances, making the Patriots hard to pick against,” says Oyster Bar executive chef Sandy Ingber, a.k.a. the Bishop of Bivalves. “But the Eagles are a team of destiny. My pick is Philadelphia 24, New England 17."

As a tribute his selection of the Eagles and Philly fans, Ingber is adding what he calls a “GREAT and CLASSIC” Philadelphia Tuna Cheesesteak Sandwich to the Oyster Bar’s seafood-driven menu on Friday, February 2 and Saturday, February 3, priced at $14.95.

Here’s Sandy recipe:

1. One 3 oz. tuna steak grilled
2. Club sandwich roll
3. Sauteed onions
4. Melted cheddar cheese sauce or Cheez Whiz

The New England seafood offerings abundant on the daily menu are: New England Clam Chowder; Broiled or Pan Fried New Bedford Lemon Sole; Maine Lobster Roll; Whole Poached or Grilled Maine Lobster; New Bedford or Maine Sea Scallops, fried or grilled; a selection of six New England oysters currently on the daily menu include: BEAVERTAIL (RHODE ISLAND) – $2.85, CUTTYHUNK (MASSACHUSETTS) — $3.15; KATAMA (MASSACHUSETTS) – $3.25, KING CAESAR (MASSACHUSETTS) — $3.15, PEMAQUID (MAINE) — $3.55, WATCH HILL (RHODE ISLAND) — $2.85 and WELLFLEET (MASSACHUSETTS) – $3.05.