In this first episode of Taste the Details, we highlight Chef Mark Peel and his restaurant Prawn. For a legendary chef of his caliber, the reputation Peel has built and earned in the Los Angeles dining scene hinges on impeccable fine dining, honed in kitchens the likes of the renowned Spago and through manning his landmark restaurant Campanile.
But the thought of making fine dining-quality food more accessible to everyone was a thought that excited and intrigued Peel. Figuring out how to do that was a challenge in itself that he was determined to do, as maintaining the balance between the high brow fare he’s known for and approachable price points and presentation can be a delicate dance between the two worlds.
Enter Prawn, the culmination of Peel unlocking that balance, tucked inside the prominent Grand Central Market food hall in Downtown Los Angeles. Here we take a granular look at how he was able to attain that harmony, enabling his vision of reaching all walks of life with his immaculate food.