Mark Peel Unpacks Prawn, Grand Central Market’s Newest Fast Casual Case Study

Eater - May 24, 2017


By Farley Elliott

Chef Mark Peel’s new Grand Central Market stall Prawn is almost ready to serve, with a targeted opening date set for Friday. The former Campanile chef/owner has been in the market with his previous concept Bombo for a few years now, but is embracing the even faster casual model with this new seafood spot.

Whereas Bombo mostly focused on steam kettle seafood stews and boils, Prawn will cook up a more expansive menu with grain bowls, fish & chips, and sandwiches like a $13 shrimp and oyster roll. There’s also a fried chicken sandwich and chopped salad, plus beer and wine. The full opening menu is below.

The move to a more sustainable fast casual business model with a please-the-crowds menu means that Peel can likely expand the concept on the quick. There’s already word of a Pasadena extension coming later this year, and other addresses being considered down the line. It’s all a far cry from Peel’s days as one of the modern progenitors of the California cuisine movement at Campanile, but he seems happy nonetheless to be tackling the sustainability issues of operating a restaurant in today’s changing market.

Prawn officially opens at Grand Central Market on Friday, with a tweaked post-Bombo look. Pasadena’s outlet is slated to open later this year. Hours are 11 a.m. to 4 p.m. Monday through Wednesday, with an extension to 10 p.m. Thursday through Sunday.