Friday, September 13, 2013


21 E. Hubbard Street
                        Chicago, IL 60611 

(Chicago, IL)- A 25th anniversary is certainly a cause for celebration, and this year Shaw's Crab House will be toasting a quarter century of its annual Oyster Fest. To kick off the festivities, Shaw's Chicago is hosting Chef Sandy Ingber of New York City's legendary Grand Central Oyster Bar for a special book signing and dinner on Wednesday, October 9, 2013. The event will also commemorate Grand Central Oyster Bar's landmark 100th anniversary.

The Grand Central Oyster Bar Dinner
The dinner will begin at 6:30 p.m., featuring a five-course oyster-focused menu highlighting dishes inspired by Grand Central and cooked up by Shaw's Chef Arnie Tellez along with guest Chefs Giuseppe Tentori of GT Fish & Oyster and Brian Huston of The Publican in Chicago. The price for the Grand Central Oyster Bar Dinner at Shaw's Crab House is $125 per person (includes the cookbook, excludes tax and gratuity). Reservations are required and can be made by calling Shaw's Crab House at 312.527.2722.

The menu for the evening includes:

The Reception
Oysters on the Half Shell (Six Varieties)
Chefs' Accompaniments & Garnish
Fried Oysters & Tartar Sauce P.70
2012 Dry Creek Vineyard Chenin Blanc

First Course
Shrimp & Lump Crab Caesar Salad
Chef Arnulfo Tellez - Shaw's Crab House P.114
2011 Four Graces Pinot Blanc

Second Course
Seared Scallop, Pasta Fagioli and Grilled Fennel
Chef Giuseppe Tentori - GT Fish & Oyster Bar
2011 M. Chapoutier La Ciboise

Third Course
Red Snapper Veracruzana
Chef Brian Huston - The Publican P. 168
2009 Angela Clawson Creek Pinot Noir

New York Cheesecake
Spiced Michigan Pears
Carmel Sauce
Manuel Nichols - Shaw's Crab House P.90
Pairing to Be Determined

Shaw's Crab House Managing Partner Steve LaHaie says, "The Grand Central Oyster Bar was an important inspiration to the oyster program at Shaw's. We've tried to emulate the best and hope we will be around for 100 years as well." Chef Huston says of his acclaimed Fulton Market restaurant, "Oysters are at the core of The Publican's menu, and were the initial inspiration for the concept."

The Grand Central Oyster Bar Book Signing
Chef Sandy Ingber will also be on hand to sign copies of his upcoming cookbook, "The Grand Central Oyster Bar & Restaurant Cookbook: Recipes and Tales from a Classic American Restaurant" ($35 per book), which marks the eatery's centennial. The book signing will take place from 4:00 p.m. to 6:00 p.m. in Shaw's Chicago Oyster Bar and is open to the public. Guests will enjoy ½ priced oysters, passed oyster biscuits, and a complimentary glass of sparkling wine.

About Grand Central Oyster Bar
In 1913, the new Grand Central Terminal in Manhattan opened, and that same day its signature restaurant, the Oyster Bar, opened as well. Today, with its beautifully vaulted Guastavino-tiled ceilings, red-and-white checked tablecloths, and more than 500 seats, the Grand Central Oyster Bar still reigns supreme. The restaurant sells an average of almost 4,000 oysters a day and offers between 25-30 different rotating varieties. Grand Central Oyster Bar Chef Sandy Ingber, known as the "Bishop of Bivalves," is a Culinary Institute of America graduate. Recently, two franchised Grand Central Oyster Bar outlets have also opened in Tokyo train stations. Visit

About GT Fish & Oyster
Celebrated Chef Giuseppe Tentori is the Executive Chef of Chicago restaurants GT Fish & Oyster and BOKA. Tentori has amassed numerous awards throughout his career, including one star by the Michelin Guide Chicago 2010 and 2011; "Best New Chef" by Food & Wine magazine in 2008; James Beard Foundation "Best Chef: Great Lakes" semifinalist several years running; three stars by Chicago Tribune at GT Fish & Oyster and BOKA; and CS magazine's "Chef of the Year" for 2001. Visit

About The Publican
An homage to beer, pork and oysters, The Publican's eclectic menu is inspired by simple farmhouse fare in a space evocative of a European beer hall. Executive Chef Paul Kahan and Chef de Cuisine Brian Huston have developed a network of purveyors to supply the restaurant with hand-selected and sustainably raised fish, seafood, and pork. Rustic dishes anchor the menu along with an extensive international beer list, developed by partners Eduard Seitan and Terry Alexander, featuring 100 or so ales, lagers, stouts, and ciders. The Publican is a design partnership between the James Beard Award-winning team of Thomas Schlesser and partner Donnie Madia. Visit

Stay tuned for more details when you "Like" Shaw's Crab House on Facebook or visit
for up-to-the-minute 25th Anniversary Oyster Fest updates!  
Shaw's Crab House, a Lettuce Entertain You restaurant, features a 1940s-style take on the seafood dining experience, with retro leather banquettes, polished wood floors and Art Deco touches. The Oyster Bar provides a more casual setting for diners and serves up live music five nights a week at the Chicago location and Friday and Saturday nights at the Schaumburg location. Shaw's- The King of Crab! For more info, call 312.527.2722 (Chicago) or 847.517.2722 (Schaumburg), visit the website at
, tweet with The Shaw's Mermaid at or keep up on Facebook at and


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