Grand Central Oyster Bar & Restaurant
Opened in 1913, tucked in the vaulted subterranean chambers of Grand Central Station, the Oyster Bar serves two million bivalves a year. On a good night it'll list 30 on the chalkboard: Moonstones from Rhode Island, Phantom Creeks from British Columbia, Meximotos from Baja, perhaps savory Conway Cups from Prince Edward Island (which taste, no joke, like chicken). Ask master shucker Luis Iglesias about his picks for the day.
Congratulations to Mei Lin, winner of Top Chef Season 12.