Grand Central Oyster Bar exec chef dishes on seafood trends

Grand Central Oyster Bar exec chef dishes on seafood trends

Nation’s Restaurant News speaks with Sandy Ingber, from one of New York's landmark oyster bars, on trends and sustainable sourcing

As executive chef for more than 15 years at the Grand Central Oyster Bar in Manhattan’s bustling Grand Central Station, Sandy Ingber continues to make a daily 4 a.m. visit to the Fulton Fish Market in the Bronx to get his pick of the best mollusks and other seafood for the restaurant. And right now, he says, the getting is good.

Although oyster season traditionally takes place during the summer, Ingber says that East Coast oysters—which happen to be most popular with

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