Chef Mark Peel's "Prawn" Reportedly Opens Today in Old Pasadena

Published : Monday, November 13, 2017 | 6:54 AM

Pasadena welcomes Chef Mark Peel’s seafood concept, Prawn, reportedly on track to open today in the One Colorado Courtyard at 16 Miller Alley in Pasadena.

From a fine dining legacy, Mark Peel opened his first Prawn location in the Grand Central Market in Los Angeles. Like the first Prawn, Prawn Pasadena will feature California’s most pristine, locally-sourced seafood and Chef Peel will continue to leverage his seasoned expertise to offer unique dishes that highlight the bounty of the ocean, the QSR report said.

“I’ve always loved experimenting with seafood and finding ways to reimagine flavors in a way that speaks to the modern palate,” Chef Mark Peel, a Pasadena native, tells QSR. “I couldn’t be more thrilled to expand what we have started in Downtown LA and bring it to my hometown of Pasadena where there is so much excitement around the expanding dining scene.”

LA Eater reports that Prawn is essentially a rethought version of Bombo, the steam-cooked seafood stall that Peel – who did stints at Spago, Ma Maison, and later the seminal Campanile – brought to Downtown’s Grand Central Market a ways back.

“That eventually morphed into a place for lobster rolls, fish and chips, and salmon grain bowls galore. Rather than elevating the ocean’s fare, Peel is keen to keep costs low by carefully choosing his seafood sources, operating with small footprints in new locations, and focusing on expansion and streamlining some of the cooking done at each restaurant,” LA Eater said.

Like GCM’s Prawn, Prawn Pasadena will feature casual seating and a lot of room to grab and go, says LA Eater. Nothing on the menu will cost more than $19, and bar seating and some outdoor patio space will keep things free and easy. There’s a wide mural on the far wall, lots of brick and wood, and a skylight that lets in the sun. The Imagists reportedly helped design the 1,500 square foot space.

Peel created Prawn to deliver high-quality seafood dining that is accessible for all. The Chef and his team create inventive and delicious broths that’s the flavor base for fresh seafood dishes in tilting steam kettles, a cooking process that expedites simmering and renders a richer taste with more complex flavors.

The distinctive, seafood-forward menu includes a Thai Lobster Roll, Paella, Clam Chowder, and the famous Seattle Fish Stew. Mark’s delights are served in a comfortable and welcoming restaurant inspired with colors and shapes from the sea. Prawn celebrates the bounty of the ocean with an array of flavors for every customer.

Prawn Pasadena will be open daily from 11 a.m. to 10 p.m. For more information, visit

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