Bring your work with you! All of Métrazur now has complimentary wireless service, so it is ideal for your business lunch, drinks, or dinner.

Historic Grand Central Terminal is one of Manhattan’s most popular destinations for both New Yorkers and out-of-town visitors. Newly renovated, Charlie Palmer’s Métrazur – perched atop the East Balcony overlooking the main concourse – is one of the terminal’s most exciting dining destinations. Always a popular stop for drinks, the bar and lounge area have been expanded. A new wraparound bar now not only better services our patrons, but also provides a more intimate setting in the adjacent lounge, and opens up the main seating area.

Named for a train that once ran along the beautiful Cote d’Azur en route to Monaco, every seat at Métrazur offers a view of Grand Central’s spectacular ceiling filled with stars and constellations lighting up its “sky.” But eyes will no doubt be drawn to the attractive, elevated wine display in the dining room, a Charlie Palmer signature feature in his venues across the country.

Métrazur’s location and it’s remarkable new design – including a fresh, neutral color palate with deep browns, blues and greens – afford it a dual personality. Both a comfortable and enjoyable restaurant and bar, it is also one of the city’s most unique event spaces – both in size and configuration as well as locale. One of very few places that can claim to be private while still in the midst of New York City nightlife, Métrazur’s events are truly one-of-a-kind.

CUISINE:
Its roots firmly established in Palmer’s progressive American cuisine, Charlie Palmer’s Métrazur infuses a slightly Mediterranean flavor into the menu, calling attention to the restaurant’s European design influences.

In addition to its ever-popular Caesar salad with a parmesan crisp, Métrazur offers a great deal of fresh seafood, including an oyster tasting that is the favorite of many patrons. Other items change seasonally of course, but even the “standard fare” includes inspired dishes such as Bergamot crusted lamb loin with whipped eggplant and fava beans, and prawn risotto with green onions in a lobster reduction.