Behind the scenes of the giant Italian restaurant, market opening at Grand Central

In a major advance for Grand Central Terminal’s burgeoning culinary scene, a new Italian restaurant and market will span nearly 8,500 square feet on the station’s main level when it opens next month. And it will likely be a win-win both for its operator and its landlord, the MTA.

Osteria Centrale and Mercato Centrale are at the buzzing ground-floor point where the terminal meets the One Vanderbilt office tower. Operator Vizz Group, founded by Rick Blatstein, also runs phenomenally successful Grand Brasserie in the terminal’s Vanderbilt Hall.

Osteria Centrale and Mercato Centrale are at Grand Central’s ground-floor where the terminal meets the One Vanderbilt office tower. Luiz C. Ribeiro for NY Post

The MTA is diversifying and expanding the terminal’s hospitality venues “to make it even more of a destination for people and events,” the authority’s real estate head, David Florio, recently told The Post’s Lisa Fickenscher. It’s also to help the MTA reduce a $300 million deficit for fiscal 2027.

Centrale’s windows face the entry area to One Vanderbilt’s Summit, the three-level observation complex. Summit visitors have watched curiously through the dining room’s windows as it’s taken shape in shades of amber, cherry red and capri blue.

Some 250 seats are set around a 50-seat ovoid bar. Open from lunch to late-night, the Osteria will share the space designed by premier restaurant architects Rockwell Group with a gourmet market stocked with over 500 grab-and-go items.

According to MTA data, the lease for new eatery and market has a base rent of $630,000 for the first 15 years – which seems low at $74 per square foot. But it also calls for 11% of gross sales payable to the MTA once revenue exceeds $630,000 – a potential windfall for the authority.

A rendering of Centrale Bar, which will have 250 seats set around a 50-seat ovoid bar. Vizz Group

David Rockwell, founder of his eponymous studio, called the terminal “one of my favorite places in New York.” He also designed Grand Brasserie and steakhouse Palladino’s on the main concourse mezzanine.

Osteria’s menu will offer an accessible lineup of Italian favorites including cichetti (small bites), salad, antipasti, mozzarella-bar items, sandwiches and more substantial main courses such as branzino in parchment.

“My approach is to celebrate the generosity and soul of Italian cooking through a lively New York osteria, rooted in tradition, guided by exceptional ingredients, and designed for sharing,” said chef Guillaume Thivet.