![]() ![]() Remember, cowboys aren’t strangers to Manhattan (and aren’t to be confused with Times Square’s Naked Cowboy. And when travelers ask where to get a good steak, they’re likely told, “try the Cipriani Dolci.” On a typical day, the clock’s information booth fields more than 1,000 questions per hour. The phrase “meet me at the clock” refers to this clock only and is understood by every New Yorker. The Grand Central clock is estimated to be worth $20 million. Grand Central contends it’s the best recovery rate of any lost and found in the world (Ahem, airlines!) About 80 percent of them get back to their owners. Grand Central’s lost and found receives more than 2,000 items a month. Its low ceramic arches create an acoustical phenomenon letting you talk to a friend in the opposite corner. There’s the “whispering gallery” next to the Oyster Bar. The design was necessary because train passengers traveled with steamer trunks and train cases. In February 1913, Cornelius Vanderbilt’s vision became a reality when architect Whitney Warren’s magnificent Grand Central Terminal was open for business.Įlevators or ramps can reach all levels, floors and track platforms. Its bar is one of the city’s favorites.ĭebby’s research of Grand Central turned up fun facts. ![]() The landmark Grand Central Oyster Bar & Restaurant is the oldest of the terminal’s eateries. But those costs are budgeted for when visiting The Big Apple. Let’s just say the lunch tip for four of us was $100. Like all Manhattan restaurants a step above McDonald’s, the price was high. ![]() The competition means chefs don’t skimp on quality, not when any steak under $75 is a bargain. New York likely has as many steakhouses as any major metropolis. But after days of New York pizza, hot dogs and street vendor pastries, I was ready for beef. One of New York City’s finest … filets at the Cipriana Dolci.ĭebby had the tortellini, as she typically doesn’t order steaks eating out because they can’t top what we grill in our Amarillo backyard. Main courses include a Black Angus New York strip (what, no KC?), and the filet served with peppercorn sauce. It stretches to salads, apps, seafood and sandwiches. It’s on a balcony overlooking the main concourse, so enjoy the sites. Our son, Dane, a professor and true New Yorker, recommended the Cipriani Dolci for lunch.įrom bagels to prime beef, travelers can select anything one hungers for at Grand Central. It’s literally “as busy as Grand Central Station.”ĭebby and I made Grand Central part of our tourist menu last fall after viewing some of Upstate New York’s beautiful farm and dairy land. In rush hour, trains depart or arrive once every 58 seconds.Īs the host to some 750,000 travelers – every day – Grand Central certainly lives up to one of Americana’s grandest clichés. Covering more than 48 acres, the station has 44 platforms on two levels, with 67 tracks along them encompassing 33 miles of track, all underground. The clock highlights Grand Central’s train information desk, located in the center of the iconic railroad crossroads. The filet is a few steps away at the Cipriani Dolci, one of the terminal’s 35 restaurants. The clock is the “grand dame” of the wondrous Grand Central Terminal on Park Avenue in New York City. “Meet me at the clock” – for an exceptional filet mignon. ![]()
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