Click Here for the Original Article Before he was mentored by Wolfgang Puck, before he worked at such celebrated French restaurants as La Tour d’Argent and Le Moulin de Mougins and before he cofounded La Brea Bakery and the Los Angeles culinary mecca known as Campanile with his former wife, chef Nancy Silverton, James Beard…
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…
Raw, grilled, steamed, stewed, poached, boiled, seared — there are so many ways to enjoy a seafood meal. The beauty of preparing seafood is how chefs utilize diverse ingredients and cooking techniques to enhance the pure flavor of the piece of fish. Today’s restaurants and chefs are committed to cooking…
Chef Mark Peel has had an illustrious 40-year career. He trained under renowned chefs like Wolfgang Puck and Alice Waters, and owned and served as executive chef at the award-winning Los Angeles institution Campanile for 23 years. But, like many other U.S. chefs, Peel is increasingly intrigued by the opportunity…
If Chef Peel’s success and reputation for creating good food in the past is any indication, then Prawn will be serving it up for a very long time.
With light, happy ambiance and incomparable seafood dishes, there’s no reason not to try Prawn in Pasadena. Treat yourself to a tangy glass of passion fruit lemonade and a fried shrimp and oysters roll.
The simple fact that Mark Peel is the chef behind Prawn is certainly enough to get me through the door with all proper, and even undue haste. (Indeed, the full name of the restaurant is: “Prawn Coastal Cuisine by Mark Peel.”)
The celebrated chef, who co-founded La Brea Bakery and the award-winning restaurant Campanile, and now runs his seafood-centric restaurant concept Prawn, shares with U his tips and hangouts, giving U an insight into his perfect day in L.A.
Former Campanile chef Mark Peel, one of California cuisine’s truly legendary pioneers, has gone from fine dining to quick-service seafood bowls finished in steam kettles.
Of all the food trends that cropped up in the last couple of years, my favorite is the bowl trend. I was never that kid who separated the foods on my plate so they wouldn’t touch each other. I liked to cut everything up and see how different things tasted…
Together, Peel, Kalman and a handful of other chefs are helping enliven Pasadena’s dining scene. (“Nothing against the Cheesecake Factory,” Peel says.) The second and latest location of Prawn marks a new chapter for the restaurant, and for Peel himself.
Those who live in Pasadena or frequent Old Pasadena know it’s not exactly a dining destination. But the options are growing (restaurateur Jesse Gomez is opening a location of the Mexican restaurant Mercado, off Lake Avenue, next year), even more so with Prawn, the latest opening from Mark Peel.
There’s yet more casual seafood coming to Old Pasadena next week, as chef Mark Peel prepares to open the first standalone outlet of his newer seafood restaurant idea Prawn. The corner location joins Lost at Sea and Fishwives to create a formidable dining trio for the area.
Prawn is a comforting spot to grab a bowl of paella (because where else can you grab a quick bowl of paella for lunch in LA?), clam chowder, fish & chips, grain bowls, or a lobster roll.
Where: Los Angeles What: Pasadena Food Guide Who: Pasadena native and award-winning chef Mark Peel (formerly of Campanile, Spago, and Michael’s) is continuing to up the LA food game. The author and Top Chef guest judge has taken a step back from fine dining to serve up fast-casual seafood at…
Slated for late Fall, iconic California chef Mark Peel (Michaels, Campinele, La Brea Bakery) will unveil another iteration of his fresh and inspired fast-casual seafood concept.
Second unit to open in November, “world domination” planned.
Mark Peel flipped his Bombo concept at the Grand Central Market to this fast-casual idea, and now he’s taking it to Old Town Pasadena.
While Peel’s background has centered largely on the fine dining scene (he was the head chef at Wolfgang Puck’s Beverly Hills landmark Spago for its first three years!), he’s made a departure into the LA seafood scene with his new concept, Prawn.
Mark Peel changed up his Bombo seafood stall at the Grand Central Market, and with that change came new dishes like this chilled avocado and cucumber soup.
The chef offers a new twist on the lobster roll: chunks of lobster meat that’s been stewed with onions and more, stuffed inside a baguette and sided by potatoes, spicy coleslaw and bacon rouille.
Celebrity chef Mark Peel, of Los Angeles, used his time to talk about creating affordable gourmet dishes in restaurants.
The beloved California cuisine chef is going for something simple.
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.
Famed Los Angeles chef Mark Peel has plans to grow his empire by embracing the new price-conscious fast casual model with Prawn, a seafood-focused outlet landing at Grand Central Market and elsewhere soon.
Peel, whose fast-casual operation Prawn will open later this month, is serious about offering seafood at an accessible price.
Winter is peak season for green, stalky leeks. Chef Mark Peel of Bombo at Grand Central Market in Downtown La shares his favorite leek tart recipe.
Chef Peel (of Grand Central Market’s Bombo) was lovely enough to take a hot minute from his ludicrous schedule to sit with us and share the food he loves and eats around the city.