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Grand Central Market News

Bulgarini Gelato is now open at Grand Central Market
Be transported to Italy by the seasonal gelato and sorbetto at Bulgarini Gelato’s new downtown outpost. Named to Jonathan Gold’s 101 Best Restaurants 2013, Altadena-based Bulgarini Gelato has a rotating menu with many of the ingredients coming from Italy. They have pistachio gelato with nuts hand-carried back from Sicily; an intense Florentine chocolate gelato accented by sea salt; yogurt gelato drizzled with olive oil and sorbetto that capture the essence of fruits like peaches and plums.  Open Monday -Saturday from a cart located near the Hill Street entrance.

Egg Slut Coming Soon: Soft Opening: September 2013
Egg Slut, the food truck devoted to egg dishes, opens its first brick-and-mortar restaurant at Grand Central Market. Egg Slut co-owners Alvin Cailan and Jeff Vales will transition from a food truck to a street front counter location at the Broadway side of the Market. You can expect Egg Slut’s signature dishes like Thee Slut, a coddled egg in a glass jar, layered with potato puree, topped with grey salt and chives as well as other assorted breakfast sandwiches like the Bacon, Egg and Cheese and Scrambled Eggs on Toast.

Lunch and dinner options will range from the Avo Burger, a burger topped with an over-medium egg, Tillamook cheddar, avocado, caramelized onions honey mustard aioli and The Nita, slow roasted pork shoulder served with chimichurri, cotija cheese and a fried egg on a brioche.

Olio Pizzeria GCM
Olio Pizzeria GCM is the second Olio restaurant for chef/owner Brad Kent. Since 2010, his olive wood-fired, thin-crust pies have attracted pizza lovers to the original location on West Third Street and was named one of the nation’s “Top 10 Destination Pizzas” by Zagat.

The inspiration for Olio Pizzeria GCM is the Market back in 1917. The pizza will be hand-made, Old World-style. Kent is bringing over a wood-fire oven from Italy and won’t be using any gas or electricity. In addition to classic Olio pizza varieties, you can eat seasonal pies especially for the Market with locally sourced ingredients like roasted frisée and lemon-infused mascarpone.

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