The menu’s starting to shape up at the former Campanile chef’s newest eatery.
Mark Peel’s Bombo will soon sport steam-kettles, something that no other place in Los Angeles is using at the moment. The countertop cooking devices, which are perhaps best displayed at a place like Las Vegas’s Palace Station Oyster Bar, employs rapid steam to heat steel kettles in front of diners.
Take a sneak peek look at Mark Peel’s latest and greatest placed in a prime position inside Grand Central Market, which has so much action that’s perhaps the busiest dining block in the neighborhood.
Also check out some of the preliminary dishes that are destined for Bombo’s menu below:
Remember that Peel is cooking the final Bombo pop-up tonight at Rascal, in case you want one of the first tastes.
(Grand Central Market)