Restaurants have a notoriously high mortality rate. How, then, did a windowless fish house tucked beneath a New York City train station make it through two world wars, a depression and a steady onslaught of new competition?

Join me on this week’s Restaurant Rewind podcast as we look at how the Grand Central Oyster Bar has remained a Big Apple hotspot without devolving into a museum or a tourist trap. We might not score a dozen oysters for the once-prevailing price of 35 cents, but we’ll see how a decidedly old-guard establishment can keep its currency when it remains true to its origins while making concessions to the times.