The popular L.A. chef has dubbed his quick service lunch counter Bombo.
Mark Peel‘s hotly anticipated seafood operation inside the Grand Central Market is almost here. The popular downtown food hall, which shows no signs of slowing down (despite losing Alvin Cailan’s Ramen Champ to Chinatown’s Far East Plaza), is ready to welcome the high-end former Campanile chef as soon as early March.
The long-awaited project, not to be confused with Christophe Happillon‘s rad Oyster Gourmet kiosk,even has a name: Bombo, a reference to the steam kettles that will be used to prepare many of the dishes on site. The seafood focus will show itself in full plate lunch options, from dishes like seared Spanish mackerel to curried shrimp, each taking just a couple of minutes to prepare on site.
The turn-and-burn quick service lunch idea is in keeping with the larger ethos of the Grand Central Market itself, which has become a hub for such things in downtown. For now, Peel will be honing his recipes and techniques at a series of pop-ups around town, including one tonight at Rascal on La Brea.
Look for Bombo to be unleashed sometime in early March.
(Grand Central Market)