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Olio, GCM's Retro Wood-Fired Pizzeria, Debuts March 31

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Matthew Kang is the Lead Editor of Eater LA. He has covered dining, restaurants, food culture, and nightlife in Los Angeles since 2008. He's the host of K-Town, a YouTube series covering Korean food in America, and has been featured in Netflix's Street Food show.

Photos by Matthew Kang

Sporting a two-ton wood-fired oven that heats up to 900 degrees, Olio Pizzeria is currently throwing in pies ahead of a March 31 debut at Grand Central Market. This is the second outlet for the upstart pizza chain, which first launched on West Third Street in 2010. These Neopolitan-style pizzas will bake alongside almond wood, prepared by chef/owner Brad Kent. As for design details, there are some elements reminiscent of the nearly 100 year old market itself, like zinc countertops, hand-painted menus and signs, as well as custom tile work. These features will slowly weather and wear, creating a classic look for the diminutive operation. Basic pies like pepperoni and margherita start at $7.90, while more considerable topping combos of wild mushrooms and prosciutto will run about $10.50. Daily hours of operation to run 9 a.m. to 6 p.m.
· All Olio Pizzeria Coverage [~ELA~]

Olio Pizzeria

8075 West 3rd Street, Los Angeles, CA 90048 (323) 930-9490 Visit Website