This latest addition will be the second outpost of Olio Pizzeria. Chef-owner Brad Kent will be adding seasonal pies -- made from ingredients found at Grand Central Market -- to the menu he already has in place at the first location in Beverly Grove, which includes wild mushrooms and crispy prosciutto, eggplant Parmesan and the classic Margherita.
The announcement of Olio Pizzeria coming to Grand Central Market comes on the heels of other recent additions and changes. There is a Bulgarini Gelato cart now serving its well-regarded gelato and sorbetto from Mondays to Saturdays at the Hill Street entrance.
Then there's Egg Slut, known for its coddled egg in a jar and Avo burger, which will be setting up a counter toward a part of the market closer to Broadway in September. Co-owners Alvin Cailan and Jeff Vales will be adding more options to their popular egg-focused menu.
Earlier this month, on July 13, Valerie added brunch to its menu, including cinnamon toast and silver dollar pancakes, on Saturdays from 9 a.m. to 3 p.m. The menu expansion came days after Horse Thief BBQ started serving its Central Texan menu to hungry lunch crowds.
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