Mark Peel, one of the most influential chefs in California cuisine, has returned to the cooking world with Bombo at Grand Central Market.
After the adored Mid-City restaurant Campanile closed in 2012 after more than two decades of service, one of the biggest questions was: Where would chef Mark Peel land?
The answer is, of course, Downtown. On March 26, Peel opened his seafood-centric eatery Bombo in Grand Central Market.
Highlights include the Seattle Fish Stew (with clams, mussels, shrimp and cod in a lobster broth), seared yellowtail on fried rice, fish and chips, and meatier items such as fried chicken and braised short ribs. One cool aspect of Bombo is that most of Peel’s dishes are cooked in gleaming steam jacket kettles, which line the counter in front of diners.
Bombo is open from 11 a.m.-3 p.m. but will expand hours for dinner service soon.
At 317 S. Broadway or bombofoods.com.
(Grand Central Market)