A fish stew cooks in one of the kettle drums at Mark Peel’s new seafood restaurant, Bombo. (Amy Scattergood / Los Angeles Times)
Chef Mark Peel on the line at Bombo, his new seafood restaurant at Grand Central Market. (Amy Scattergood / Los Angeles Times)
Steamed clams and pork sausage with pappardelle is one of the dishes at Peel’s new Bombo. (Amy Scattergood / Los Angeles Times)
Every vendor at Grand Central Market has a neon sign, a stipulation in the lease. (Amy Scattergood / Los Angeles Times)
Chef Mark Peel plating a dish (or bowl) at his new restaurant. (Amy Scattergood / Los Angeles Times)
Chef Mark Peel at Bombo, where recently a Dutch film crew was filming a documentary about Peel’s career. (Amy Scattergood / Los Angeles Times)
The row of six kettle drums at Bombo, Mark Peel’s new seafood restaurant. (Amy Scattergood / Los Angeles Times)
In addition to its menu of seafood dishes, Bombo will be selling fish and other seafood to take home. (Amy Scattergood / Los Angeles Times)
Mark Peel checks a hot-pot dish at Bombo. (Amy Scattergood / Los Angeles Times)
Chef Mark Peel works the kettle drums at his new seafood restaurant in Grand Central Market. (Amy Scattergood / Los Angeles Times)
