It’s been an eventful 2017 for L.A.’s Grand Central Market, the king of food halls in America. The historic property celebrated its 100th anniversary in October, shortly after The Grand Central Market Cookbook was released. Then less than a week later, news broke that Grand Central Market had been sold to a Beverly Hills-based real estate developer. New owner Adam Daneshgar has said he’s not looking to overhaul Grand Central Market, but does plan to make cosmetic upgrades and possibly add a couple new vendors.
In the meantime, Grand Central Market continues to be a bustling downtown destination, within walking distance of so many new hot spots, like contemporary art museum the Broad, the Freehand hotel and the forthcoming NoMad hotel.
Republique’s Margarita Manzke, with help from her husband and business partner, Walter, celebrates her heritage with an ultra-comforting menu of Filipino rice bowls at this new stand. Our favorite is the sisig fried rice with pig’s head, onions, chilis, garlic rice and a fried egg. We recommend pouring some suka (Filipino vinegar) over your bowl to make the bright and bold flavors pop even more. Breakfast all day at Sari Sari Store means plates with eggs and longaniza. Dessert means halo-halos: fruit-flavored ice with flan, seasonal fruit, ice cream and tapioca. The flavors of the halo-halos often change based on what’s freshest and most delicious at the farmers market, but you’ll likely get a mix of at least half a dozen fruits. Manzke is a James Beard Award-winning pastry chef who thinks deeply about her desserts.