Mark Peel, the force behind two seminal Los Angeles landmarks restaurants—Campanile and The Tar Pit—and the cofounder of La Brea Bakery, this year opened a considerably more casual restaurant at L.A.’s Grand Central Market. Bombo is a named inspired by the steel-jacketed steam kettles he uses to prepare affordable broth-based seafood dishes. Six steam kettles are front and center in the open kitchen. Also available on the menu are meat and vegetable items, including fried chicken, pork pot stickers, braised beef short rib and spicy red and green coleslaw. Here’s a look at Bombo.
Photos by Bryan Cole
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