Chef Spotlight
this reminds you of a certain other res-
taurant in a classic New York rail sta-
tion, well, it’s not by accident. “Grand
Central’s Oyster Bar is an institution,”
says Caulfield, and Tracks was founded
in part on the question, “Why can’t we
have our own version of the Oyster Bar
in Penn Station?”
The answer can be found in Tracks’
incredible array of East Coast and
West Coast oysters, including exclu-
sive selections from Long Island’s
family-owned oyster beds, brought in
fresh daily.
Other menu standouts include a
jumbo shrimp cocktail that draws consistent raves as one of the best in the
city, a New England clam chowder that
Long Island’s Newsday pronounced
“excellent,” and an irresistible grilled
scallops and spinach salad drizzled with
balsamic vinegar. And if you’re craving turf more than surf, don’t despair:
Tracks’ 8-ounce burger is as tasty as
you’ll find anywhere.
But don’t forget that mahogany
bar. Because in addition to featuring
a truly impressive list of premium
beers, wine and spirits, Tracks is
one of a handful of New York estab-
lishments to be recognized with
Guinness’ Gold Standard Award for
the quality of its pour.
Tracks Raw Bar & Grill
Penn Station, LIRR level
8th Avenue 3st Street/
8th Avenue 33rd Street
New York, NY
212-244-6350
tracksbargrill.com
