The Campbell

The Campbell is the quintessential speak-easy bar tucked away in a quiet corner of Grand Central Station. In fact, I have walked by the entrance countless times without realizing it was there. This is a place you go for the atmosphere over all other considerations. It is genuinely unique and interesting. The drinks are solid, but I did take a point off for their very expensive prices. The food choices are very basic and the menu is, honestly, a bit strange…. From olives to mini lobster rolls to chocolate chip cookies… huh? It is a small place, and it can get crowded, so best to make a reservation. It’s not an ‘everyday’ bar, but it’s worth checking out for the history.

A wonderful place to grab a reservation for a drink and a bite in Grand Central with a dark, romantic, old school vibe. The menu prices reflect the location. I really enjoyed the Picante Conde. We asked for the cheese plate to be meat free and got a cheese plate with a huge amount of one type of cheese. Overall, it's a fun spot to check out but mostly for the location.

Stunner of a bar with perfect location to grab a cocktail before hopping on a train. The high-ceiling, low light space is downright beautiful and the staff are prompt and professional. Drinks are certainly pricey but they’re spectacular. Really enjoyed their Peachy Keen cocktail and espresso martini. And if you’re hitting Amtrak or metro north, consider using their lovely aromatic bathroom before entering the train station.

If you want the best experience that combines class, top notch service, elevated ambiance, and an excellent liquor/cocktail selection, make your way to The Campbell as soon as you can. Bartenders like Scott will make sure you get exactly what you need, in a way that shows you why the classy crowd loves this place. Simply can’t rate it highly enough - I stopped by three times in one week because the quality and execution can’t be beat.

Exquisite. - I've left my written review with just this word since posting it to Google Maps in June 2023 up for a week because if there is only one word to describe The Campbell, exquisite would be it. In more detail, the 1923 private office and reception hall built for the renowned financier John W. Campbell inside the Grand Central Terminal is something to behold. Love every detail that was fully restored keeping the original architecture while adding modern elements of design. John Campbell chose the lavish look of 13th century Florentine style which is very ornate and elaborate in its use of gold paints and expensive materials whether glass, stone or upholstery, and its grand spaces. Here the 25 foot ceilings showcase laboriously hand painted wood beams with a multitude of colored symbols and patterns. The fireplace has a griffin carved into its stone overmantel and Campbell's personal safe in the firebox. Stained glass windows are illuminated but the overall feel to the room is private and dark. There is a balcony in the bar near the front, and two other rooms other than the bar. One is the Palm Court, with views of the GCT concourse and tall palm trees, and the other is the Terrace, which naturally is outside with its own bar and street views plus cushioned sectionals giving it a more lounge-like feel. We ordered two drinks from their cocktail menu, the French 75 which was actually made with the Ford gin I was going to request seeing it in their stock, and the GG Manhattan. A family member ordered a glass of ice tea. Our wait staff told us they no longer had the meatball sliders on the menu but now had lobster sliders instead. We agreed to share these and an order of hummus with warm pita and crudite. Both dishes were finely prepared and enjoyable. I guess this magnificent space can be intimidating for some people as we saw two women in sundresses and sandals come in the doorway to quickly snap a photo and then turn and run back down the stairs. Biding our time before heading downtown for a walking tour in NoHo (which I'll also be reviewing) we can't think of a better place we could have done this soaking in every minute. Arriving soon after their opening hour of noon, we were able to be seated without a reservation on a Sunday. The bartender said their really busy hours start on Thursday. It's best to book a table during this time especially for dinner.