Given the location and prime people-watching potential, we'd happily munch Cheez-its on Grand Central Terminal's spectacularly restored East Balcony. Thanks to Charlie Palmer and his seasonal American menu, we don't have to. Instead, there's wood-fired littleneck clams, raw shellfish platters, and tempura soft-shell crabs, with views of both the open kitchen and the star-studded ceiling. — Rob Patronite and Robin Raisfeld
Note
Kitchen is closed Sunday.
Weddings At Metrazur, situated on the East Balcony of the famous transportation hub, chef
Charlie Palmer infuses Mediterranean flavors into American Cuisine. The venue is
versatile and can accommodate a rehearsal dinner for 200 guests or a cocktail
party for 400. Prices upon request; there is an additional $5,000 charge to rent
the complete Northeast Balcony, with panoramic views of Grand Central’s famous
zodiac mural.
Location offers great promise and delivers what one ought to expect from an upscale restaurant in a train station: large portions of average food aspiring to be something greater at prices that I didn't mind when all was said and done. Restaurant side is pleasant for its expansive view of the terminal but climate control is a challenge given the space; the bar side could have done wihout loud dance club music. Salads were fine, lamb shank was big, and the veal papparedelle filling. Nothing was bad, nothing was inspiring. As such. I was happy that entrees seemed to be priced $10-15 below what one would expect from "fine dining" in Manhattan. A final note -- while a bargain at an incremental $20 per bottle versus the Restaurant Week menu if you go the "ISC" prix fixe route, Charlie Palmer's house pinot noir borders on harsh.
We went during restaurant week in anticipation of a great meal for $30.12. I couldn't imagine ordering anything on RW menu, so I ordered from the regular menu and am glad I did.
I started with the foie gras, and had a muscat to accompany it. Pretty good, given the texture wasn't perfect. Waffled between the lobster entree and the filet mignon. I liked the lobster, but someone at a nearby table got the filet and I had dinner envy.
Espresso creme brulee and prailine pyramid were our desserts...wonderful ends to a great meal.
Charlie Palmer has redeemed himself. I LOVE Aureole, but was so disappointed by Kitchen 22 I thought he could only serve the high end market. Well done!