Check out all the new restaurants coming this fall to Grand Central Market in DTLA

Life does not stand still at the Grand Central Market.

Four new projects and one major remodel are scheduled for fall. And that comes after a summer that saw the opening of falafel stand Madcapra, Mark Peel’s Bombo and the popular La Tostaderia. That’s in addition to the spiffy makeover of old guard candy store La Huerta, purveyors of candied camote and membrillo as well as dried fruits, nuts and brightly colored sweets.

First up is going to be Knead & Co. Pasta Bar + Market, by Bruce Kalman and Marie Petulla, the team behind Pasadena’s Union restaurant. They’re going local and sustainable with this venture, making their own pasta, much of it with flour ground by Pasadena’s Grist & Toll from locally grown wheat.

“We’re going to have a real mix of things,” Kalman says. “Some of it will be very accessible — spaghetti and meatballs, just tossed in sauce, baked ziti, dishes that are simple, classic.

“Then there will be a good mix of the kinds of things we do at Union, like the pappardelle with rabbit sugo. We may have just spaghetti with butter and Parmigiano, but it will be made with handmade spaghetti from local wheat.”

Knead will be along the market’s south wall, next to where the old liquor store was. Kalman says it should be open by mid-October at the latest, possibly as early as late September.

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Next door to Knead will the as-yet-unnamed vegan ramen and pho shop from “Top Chef” competitor and former Gorbal’s chef Ilan Hall. It’s also scheduled to open sometime this fall.

Other openings before the end of the year should include Golden Road Brewing’s brewpub, boutique cocktail store Courage and Craft from Bestia’s Nicholas Krok and Ryan Duffy, and Spanish snack stand Bar Moruno from Mozza alums David Rosoff and Chris Feldmeier. Popular G&B Coffee is also in the middle of a major remodel.

“Things just keep moving,” says market spokesperson Jim Yeager. “Pretty soon the evening hours are going to get more robust. That will help make this a bona fide dinner destination.

“We’re constantly making refurbishments to the place. People ask when it’s going to end; it’s never going to end. The speed and number will slow down, but not in the foreseeable future.”

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