September 15, 1997 Aw Shucks Considering all types of oyster, the mollusk that's now for all seasons By Sam Gugino Under the vaulted, tile ceiling of the subterranean Oyster Bar at Grand Central Terminal in Manhattan, two shuckers busily open bluepoint oysters and lay them on a bed of ice in a stainless steel trough.
For the full article, check out the new issue of Wine Spectator, on newsstands September 15, 1997.
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