Edible Office Lunch: Grand Central Oyster Bar

The corned beef and cabbage came later.

Yesterday — amid the greenwashed chaos of the St. Patrick’s Day parade — Edible East End, Edible Manhattan and Edible Brooklyn gathered over a mixed platter of Long Island oysters and clams to talk about the Long Island wine-tasting event we put on in tandem each May: Brooklyn Uncorked.

Edible East End covers their foodshed from wetlands to white tablecloths (you should hear them dissect Grand Central’s oyster menu: “They have Peconic Pearls,” editor Brian Halweil mused, noting that the tiny operation was just barely harvesting enough for commercial production). And as such, Uncorked is driven by their knowledge of and relationships with all of the outstanding local wineries and winemakers they’re so lucky to live near. (And also the relationship Edibles Manhattan and Brooklyn have with both local restaurants and BAM, the excellent two-story Fort Greene performance space where the shindig is put on annually).

The details about what you’ll eat and drink are still in the works, but one thing to note is that ticket sales are brisk, and if you want to taste the best of the Island’s bottles in Brooklyn, you might consider getting yours right now.

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