Eat and Drink Grand Central Terminal's 'Taste of the Dining Concourse' to offer free bites At the Grand Central Terminal Taste of the Dining Concourse, Shake Shack, Hale & Hearty, La Chula and other restaurants will hand out freebies. Photo Credit: Grand Central Terminal By Jillian Jorgensen firstname.lastname@example.org Updated February 13, 2017 4:11 PM Print Share Share Tweet Share Email You don't need to be awaiting a train to enjoy the food at Grand Central Terminal. Grand Central has become a dining destination in its own right -- from old-school spots like the Grand Central Oyster Bar to newer creations like the Nordic-themed Great Northern Food Hall. Now, the first annual "Taste of the Dining Concourse" will offer free bites of food from some of the other restaurants located in the historic train station, like La Chula, Zaro's Family Bakery and Prova Pizzabar, from 11 a.m. to noon and 4 p.m. to 5 p.m., Feb. 27 through March 3. Here's a look at the foods travelers will be able to sample. Central Market New York Monday: Marinated flank steakTuesday: Stuffed pork loinWednesday: To be announcedThursday: Pork bellyFriday: Brisket and pastrami Cafe Spice Papdi Chaat -- crispy wheat crisps with potato, chutney, yogurt, chickpeas and spices Eata Pita Falafel balls (participating in the morning only) Hale & Hearty Soups Wild mushroom, lemongrass, and ginger simmer over rice vermicelli noodlesChicken curry with apple and mint over coconut basmati rice Jacques Torres Ice Cream Items from the savory menu La Chula Mini agua de horchata Mini tostada with guacamole Mini tacos Mini ice cream Mini tostada with ceviche Magnolia Bakery Banana pudding Prova Pizzabar Donatella Arpaia's famous, award-winning meatballs Pizza margherita Shake Shack Brownie Batter Hot Chocolate Shiro of Japan Chirashi and Sake samples Wok Chi (opening at the terminal soon) Fortune cookies Zaro's Family Bakery Hot dogs on a custom bunPretzels By Jillian Jorgensen email@example.com Share on Facebook Share on Twitter Comments Comments section is temporarily on hold. Here’s why.