For seafood aficionados, the true sign Spring has arrived is the arrival of soft shell crabs at The Grand Central Oyster Bar & Restaurant (Grand Central Terminal, Mezzanine Level of ramp to Dining Concourse – 212-490-6650). Sure enough, Executive Chef Sandy Ingber has announced that the soft shells have arrived from Florida, and the first catch of 2012 is on the menu as a daily entree for lunch and dinner, priced at $29.95, or thereabouts, based on availability.

Chef Ingber, the renowned “Bishop of Bivalves” and first catch specialist, says that the Oyster Bar will prepare the soft shells traditionally sauteed in garlic herb butter, but has also concocted a pair of new recipes for soft shell-lovers: Sauteed Soft Shell Crabs with Tasso and Roasted Corn will provide a tasty Cajun twist; while Sauteed Soft Shell Crabs with Macadamia Nut Crust and Pomegranate Buerre Blanc bring a distinctive crunchy flair, and both recipes will entice soft shell zealots for a stop “below sea level” at Grand Central Terminal.