In the heart of Manhattan on the lower level of the iconic Grand Central Terminal, born just three weeks after it’s legendary train station counterpart, is the Grand Central Oyster Bar.

Since 1913 it has been a beacon of elegance serving succulent oysters, savory pan roasts and classic martinis to generations of travelers and locals.

The masterful design of renown architect Raphael Gustavino,  with its sweeping arches and majestic vaulted ceilings, adorned with warm terracotta tiles, transport patrons to a bygone era of luxury and refinement.

The archway in front of the restaurant is also famous for an acoustical quirk making it a whispering gallery by which someone standing in one corner can hear someone standing in the opposite corner perfectly,  no matter how softly they speak.

The passage of time dissolves amidst the timeless charm,  crisp red checkered tablecloths,  plush leather stools and attractive servers donning traditional paper hats.

You might just be shocked to eat oysters in a train station, but this landmark has one of the largest and freshest  seafood menus in the city.

While the restaurant is widely known for its raw bar staff by expert shuckers, there’s a dish on the menu since day one that you cannot miss, the oyster pan roast.

Essentially a creamy stew, the pan roast is a seemingly simple dish from a century old recipe with six perfectly cooked Blue Point oysters as the centerpiece.

This quintessential New York City haven is a timeless tradition and  is open 11:30 a.m. to 9:30 p.m. Monday through Friday and closed on weekends.