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.




Rachel Wharton is the former deputy editor of Edible Brooklyn and Edible Manhattan. She won a 2010 James Beard food journalism award, holds a master’s degree in Food Studies from New York University, and has more than 15 years of experience as a writer, editor and reporter. A North Carolina native and a former features food reporter for the New York Daily News, she edited the Edible Brooklyn cookbook and was the co-author of both Handheld Pies and DiPalo's Guide to the Essential Foods of Italy. Her work also appears in publications such as The New York Times, the Wall Street Journal and Saveur.