Food Network

"Scott Conant calls the Oysters Rockefeller made with spinach and melted hollandaise old-school cooking at its best. If you love oysters, make sure to try the oyster pan roast."

David Rosengarten

"And I fell in love with this old dish all over again...vowing to make it the first course of my next dinner party."

Carly Petrone

"If you’re a seafood lover this is the perfect way to celebrate the 4th of July. Now you can host a traditional New England style clam bake without actually doing any work. Just make sure you give them 24 hour notice when placing your order. Happy eating!"

Chelsey Grasso

"For the centennial, Ingber created a new version of Oysters Rockefeller, dressing the briny bivalves with a creamy sauce and sautéed greens, topped with bread crumbs and crisped under the broiler. These alone are worth the visit."

Sarah Spigelman

"Named for THE Rockefeller because they are so rich. Oysters broiled underneath a blanket of creamed spinach, topped off with bechamel. The salt of the oysters, the sweetness of the nutmeg-laden creamed spinach, and that creamy, thick bechamel make these the best Oyster Rockefeller in NYC."

Robert Haynes-Peterson

"6 Best Bowls Of Clam Chowder In New York: Grand Central Oyster Bar & Restaurant - The clam-to-potato ratio is off the charts, and a dash of bacon and celery add texture and aroma to this savory dish."