Grand Central Market
Food court · Downtown Los Angeles
317 S Broadway, Los Angeles, CA 90013
Highlights
Historic food hall with diverse vendors, events, and local produce.
Historic food hall with diverse vendors, events, and local produce.
"Opened in 1917 in the Beaux-Arts Homer Laughlin Building and once billed as the largest public market on the Pacific Coast, Grand Central Market’s roughly 40 stalls reflect Los Angeles’s layered immigrant food culture, where long-established counters like China Cafe sit alongside newcomers like Eggslut. I sample everything from a grass-fed cheeseburger at For the Win to a fresh strawberry doughnut from The Donut Man and enjoy monthly mariachi performances and family craft days that keep the market lively for all ages." - Wendy Pramik
"Yes, Grand Central Market is for tourists. But it’s also for you. Because a) unless you’re a local or a senior, you’re definitely still kind of a tourist, b) the food options here are unparalleled and c) you can get away with not spending much at almost every vendor here. This place is absolutely essential to the LA eating experience - if you go to USC, consider yourself lucky that popping by Eggslut for breakfast or Madcapra for hummus or Wexler’s for pastrami is only a quick Uber away. For the full rundown check out our Grand Central Market guide." - katherine lewin
"When an international pita chain opens in Grand Central Market on Saturday, May 10, it will give away free pitas to the first 100 customers, limit one per customer." - Mona Holmes
"Opening May 10, 2025, in the former Sari Sari Store at Downtown’s 108-year-old bazaar, this first West Coast outpost will be the chain’s 26th location after making its U.S. debut in New York’s Chelsea Market in 2018 and expanding to Singapore, London, Paris, and Las Vegas. Founded by chef Eyal Shani, who has decades of fine dining experience under his belt and is an influential presence in Israel, the concept centers on Shani’s reverence for pita: “Pita is the most genius food in the world,” says Shani. “It’s like a womb, taking the food inside, and can make so many things.” Menu highlights carry through signature street-food riffs—examples include the folded cheeseburger a la smash burger pita that’s filled with dill pickles and a savory sauce; a pita packed with roasted cauliflower and tahini; and the steak and egg with sour cream, tomato, Lebanese cucumber, salsa, and green onions—while Shani plans to create a signature pita that reflects regional Los Angeles flavors after he visits later this year. Non-pita plates will include a fattoush-inspired salad, a lamb kebab platter, and brisket marinated overnight then seared on a hot grill with aioli; the counter spot will also offer wine and Goldstar beer, and diners can sit around the counter. The space has a fresh look by Turjeman Yaakov, and the opening is a partnership with Pagani Projects founder Giancarlo Pagani, who is also a managing partner at Mother Wolf Group. Situated amid Southern California’s diasporic communities and a local scene that includes venues such as Laya, Ladyhawk, A La Beirut, Kebab Shop, Dune, and past Grand Central Market stands Madcapra and Kismet Falafel (2015–2020), Shani frames the arrival not as competition—“It’s not my job to compete,” says Shani. “I didn’t invent the pita. But I know the roots, ideas, and essence of Israeli food. My job is to invent and find new things.” Beginning May 10, the counter will be open daily from 11 a.m. to 9 p.m. in Grand Central Market at 317 Broadway, Los Angeles, CA, 90013." - Mona Holmes
"Any trip to Grand Central Market should start with a lap around the space to take in all the options, ranging from currywurst to smash burgers to lobster rolls. Solo diners don’t have to navigate the ever-busy market with a group that can’t quite decide what they want. Instead, opt for a main from one restaurant like Shiku’s dosirak or Ramen Hood’s vegan ramen, and complement it with bites from other vendors like Oyster Gourmet’s freshly shucked oysters or sliced fruit from La Fruteria. The upside to dining alone and ordering from a few vendors is that it basically guarantees having leftovers for a second meal." - Rebecca Roland
