Today, more and more contemporary operators are joining the market, in a complete overhaul of its offering. Ranging from a BBQ restaurant to an artisan cheese vendor, hipster coffee shop, gourmet pizza place and a healthy juice store, what once was a destination for blue collar workers in search of a hearty lunch, the market now also draws in a crowd of suits from the nearby financial district and foodies from across town.
Some of the traditional operators – like the 56-year-old China Café, a handful of Latino vendors, a green grocer and two spice stores – remain but many have been replaced by an increasing number of modern concepts. While some critical voices argue that the gentrification of the market takes away its historic value, others insist the new wave of operators is giving those long-standing vendors exposure they would never otherwise have had, including a place in food mag Bon Appetit’s top 10 hottest restaurants in America.
What’s clear is that Grand Central Market is now more popular than ever before. Its rich diversity of food stalls epitomises Los Angeles as a whole and not only makes it a unique culinary destination but also the most fascinating of all the food halls in the USA today.
Here’s a highlight of some of my favourite Grand Central Market vendors:
This kiosk bills itself as a ‘chef driven, gourmet food concept’ that celebrates the humble egg. The ovo-centric menu takes classic comfort food and gives it a modern twist, including sandwiches on house-made brioche buns, burgers and salads. Eggs aren’t just for breakfast at this place but for lunch, dinner and any other time of day, everyday.
What to order: The namesake signature dish comprises a coddled egg
Founded in Santa Barbara in 1949, McConnell’s makes its fine ice cream from scratch using the milk and cream from Central Coast grass-grazing cows, which it pasteurises at its own creamery. It sources local, sustainable and organic ingredients from farms and artisan producers and ice cream flavours range from chocolate covered strawberries, to sea salt cream and cookies, and toasted coconut almond chip.
What to order: Eureka lemon and marionberries is one of the most delicious flavours. Oregon marionberries are cooked to jammy perfection and folded into tart and tangy, Eureka lemon, milk and cream.
Featuring canvas wings that can be pulled up and down, they create a sense of space and openness when up and completely close in the bar when down.
What to order: Oysters aside, the tuna poke is a must try. A generous portion of cubed raw tuna is seasoned with sesame oil, soy sauce and chopped chillies and heaped on a scallop shell ($10). Paired with a cold glass of Sancerre, it’s heaven.
chef Johnny Lee, is a counter worth sitting at both for the food and to watch the chefs in action in the tiny open kitchen.
What to order: Gai yang is the thing to order here, tangy Thai barbecued chicken is served with sticky rice and som tam, spicy green papaya salad ($9).
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
