FINE LIVING IN THE GREATER PASADENA AREA July 2018

FAST FINE FOOD CHEF MARK PEEL OPENS IN PASADENA

NEW FOODS THAT ARE GOOD FOR YOU

SCHREINER’S FINE IN GLENDALE TURNS 60

A MICHELIN MEAL IN LOS CABOS PHOTO: Angel Diane Photography he decided to focus on creating adiff oncreating tofocus he decided — career ofhis majority forthe Panisse Chez Berkeley’s and Monica’s Michael’s Santa Spago, Hills’ Beverly Maison, Ma L.A.’s as restaurants California high-end such in working after —and 2012 in Campanile of closure the With ago. years three areality tomake started butonly fordecades contemplated 63, Peel, that idea ofan manifestation latest It’s the Taqueria. Escuela by occupied formerly structure eatery Bombo). 2017 in (on previous site ofhis the Market Central Grand L.A.’s downtown in opened he that eatery asustainable Casual, Coastal Prawn venture, recent most fi fi life’s spent who boy ayoung was Peel Mark chef Award–winning Beard James Silverton, Nancy chef wife, former his with Campanile as known mecca culinary Angeles Los the and Bakery Brea La hecofounded before and that is just held to a higher standard, at a lower price. atalower standard, toahigher held just is that fl intriguing broths; complex rich, Peel: renowned the by created food the —is tions selec- wine and beer and service table its — beyond concepts fast-casual from it apart sets truly Butwhat walls). the adorn creatures ofsea renderings Instagrammable predominate; blues oceanic (white and décor a stylish has too, Prawn, ofminutes. acouple just outin comes food the yes, And, space. it’s arelaxed that sense the gets offi level taste and ethos defi term, a newer is category.) Prawn that into neatly fall that three are food, better-than-average and service quick interiors, stylish their with Tender Lemonade, and (Chipotle, Greens years. recent in industry restaurant of the fi and sandwiches salads, bowls, grain includes also that menu abigger with idea onthe expands Prawn astart; was boils, and off which Bombo, atmosphere. and ofprice terms in people tomore accessible B PASADENA IIN HHATCHES PPRAWN BY NOELA HUESO BY NOELA hometown. inhis eatery serves seafood latest uphis Peel ChefMark Campanile tting, then, that Peel should return to his birthplace, Pasadena, to expand his his toexpand Pasadena, birthplace, tohis return should Peel that then, tting, Prawn opened eight months ago in Old Pasadena’s One Colorado complex, in the historic historic the in complex, Colorado OldPasadena’s One in ago eight months opened Prawn Fine-casual is a concept that’s fast on the rise: According to restaurant industry– news website Skift Table, Skift website news industry– torestaurant According rise: onthe fast that’s a concept is Fine-casual oneimmediately counter, front the above menu and kitchen exposed fully its with Prawn, into walking Sure, segment fastest-growing the as touted been has that aconcept restaurant, a“fast-casual” isn’t just But Prawn N as La Tour d’Argent and Le Moulin de Mougins Mougins de Moulin Le Tour and La as d’Argent restaurants French celebrated atsuch he worked before Puck, Wolfgang by mentored hewas efore R A

rst decade growing up in the San Gabriel Valley. It seems Gabriel San the upin growing decade rst sh and chips. sh and ned just last year by Shake Shack founder Danny Meyer onCBS’ Meyer Danny founder Shack Shake by year last just ned A T ne dining with the fast-food experience.” the with ne dining C W erent kind of place: one that off one that ofplace: kind erent H N E

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ered steam-kettle seafood stews seafood steam-kettle ered 60 Minutes 60 avor combinations; seafood seafood combinations; avor –continued on page 12 as marrying “the “the marrying as “ fi ne-casual,” Mark Peel 07.18 | ARROYO | 11 12 | ARROYO | 07.18 researching their fi their researching were they —when onseafood onefocused —particularly aplace such for just Brogdon (Food Network’s Network’s (Food Brogdon cabbage and pickled onions. Or they can create their own custom grain bowl bowl grain custom own their create can they Or onions. pickled and cabbage napa broth, seaweed and shiitake aromatic an ($12), features bowl which ing off achuckle. with hesays there,” it to put in wanted — “I prerogative —chef’s but” [a in traditional] belong doesn’t “Rice says. Peel abouillabaisse,” essentially “It’s rice. over served , and salmon , , squid, , broth, with made is item, bestselling fi $14 the and Seattle ; house-made and chicken sels, off also Prawn picked. and blanched $19 his as Th lobster, such of chunks require that For recipes apound. $2.50 forabout supplier seafood L.A. his from purchases Peel which , oflobster remnants with shells ted ongut- based is forexample, broth, Alobster developed. are broths the which Th . spicy and boil butter shrimp , off ofPrawn’s formany base the are that broths the to referring hecontinues, there,” atrick there’s it for$15 aperson, to make 3percent. [of notthe percent consumers], 70 the targeting really Iwas butit’s notinexpensive. wonderful is Grill “Water aff an was that nothing was butthere Angeles, Los as well. as well. Peel and his current wife, television personality and standup comic Daphne Daphne comic standup and personality television wife, current his and Peel Fans of the increasingly popular grain bowl will fi will bowl grain popular increasingly Fans ofthe diffi it’s notthat for$100 aperson, meal agood make “You can with a base of barley and quinoa, guests can opt for the Scottish salmon salmon Scottish optforthe can guests quinoa, and ofbarley abase with comparable quality), and the sale of beer and wine can help raise revenue revenue raise help can wine and ofbeer sale the and quality), comparable Prawn’s case, still lower than other seafood establishments serving serving establishments seafood other than lower still case, Prawn’s time, a chef-driven menu means prices can be a little higher (in higher alittle be can prices means menu achef-driven time, ingly smaller staff smaller ingly rst location. “Th location. rst restaurants and can benefi can and restaurants concepts are typically smaller than full-scale formal formal full-scale than smaller typically are concepts ai lobster roll, he gets meat that has already been been already has that meat hegets roll, lobster ai Daphne Dishes It makes good business sense, too: Fine-casual too: Fine-casual sense, business good It makes quick and convenient, a step above fast-casual. fast-casual. above astep convenient, and quick ere are a lot of [seafood] places in downtown downtown in places alotof[seafood] are ere also means lower labor costs. At the same same the At costs. labor lower means also taurants that off ers a $14 , laden with shrimp, mus- shrimp, with laden a$14ers paella, consumers want to see more casual res- casual more tosee want consumers ), saw the need in downtown L.A. L.A. downtown in need ), the saw research fi research which cites data from market market from data cites which –continued from page 11 t from lower rents; acorrespond- rents; lower t from e “trick” is the manner in in manner the is e“trick” ordable [concept],”ordable says. Peel er high-quality food and are are and food high-quality er erings, including the clam the including erings, rm Mintel, 69 percent of 69 percent Mintel, rm nd it at Prawn, too. Start- too. nd it atPrawn, –continued on page 14 sh , a cult, but cult,

PHOTOS: Angel Diane Photography 14 | ARROYO | 07.18 day and Saturday. Call (626) Call Saturday. 219-6115 and day prawncoastal.com. visit or Th through Sunday to9p.m. 11 are a.m. Hours tothem.” bit oftheater little tofi minutes orfour three than more take it doesn’t as hesays, fast,” and clean really they’re because those love “I locations. both —in touse put —and ondisplay prominently are kettles nowPeel’s 1913, and in opened which Bar, Central York Grand atNew them venerable City’s Hefi broths. premade tothe added seafood on-site the cooking quickly fi the put that kettles steam steel-jacketed $60,000 shiny Bombo: heopened when several acquiring spark.” it alittle togive peppers ofchipotle a touch — and honey and mint fresh with alimeade apassionfruit-ginger, ginger, fresh too: a there, lemonades own ofour all We make there. cookies our all bake and fl the in seal to cookers pressure 10-gallon in made there, broths the doall “We he says. locales.) possible as City Century and City Culver Beach, atLong looking been already has (Peel adds. he expands, business the as locations future toserve continue will and control, cost and ofproduct forconsistency allows concept business “hub-and-spoke” Th prepped. is food the all where commissary Heights Lincoln a centralized Th ofcustomers. crush the and level duetonoise “intense,” is location downtown atthe working that says Peel scene. market frenetic the than vibe relaxed amore it has —and ket Mar- Central Grand in space compact ofthe size the times three it’s about feet, butnotoverbearing.” —complex delicious fresh, young, they’re Coast; [from the] are Central wines day. Our ofthe end atthe bottles those all have “You don’t hesays. friendly,” it’s environmentally “because ontap is beer most Prawn is located in the One Colorado Courtyard, 16 Miller Alley, Pasadena. 16 Pasadena. Alley, Miller Courtyard, Colorado One inthe located is Prawn before foryears hecoveted “toys” with toplay gets Peel atPrawn, Back equipment,” the and skill the we’re toconcentrate able commissary the “In Th e Pasadena Prawn is larger than the original — at about 1,500 square square 1,500 —atabout original the than larger is Prawn ePasadena Prawn’s beer and wine off wine and beer Prawn’s to heart disease and cancer and all kinds ofthings.” kinds all and cancer and disease to heart etables. More than three or four ounces is excessive and contributes contributes and excessive is ounces orfour three than More etables. avor and produce rich results; we roast the potatoes and onions onions and potatoes the roast we results; rich produce and avor healthier to have some carbs — some rice, a pasta, potatoes, veg- potatoes, apasta, rice, —some carbs some tohave healthier or four ounces of a in a meal,” Peel says. “It’s actually actually “It’s Peel says. ameal,” in ofaprotein ounces or four nishing touches on all of Prawn’s broth-based dishes by by dishes broth-based ofPrawn’s onall touches nishing shrimp or salmon. “We really don’t need more than three three than more don’t need really “We orsalmon. shrimp e menu is the same in both locations, however, thanks to thanks however, locations, both in same the is emenu choose from fried egg, tofu, spicy chicken breast, spicy spicy breast, chicken spicy tofu, egg, fried from choose shiitake mushrooms. Next comes a protein — aprotein comes Next mushrooms. shiitake erings are primarily from local suppliers, and and suppliers, local from primarily are erings spiced almonds, stewed chickpeas and roasted roasted and chickpeas stewed almonds, spiced lifl ower, kabocha squash, roasted broccolini, broccolini, roasted squash, ower, kabocha veggies, including turmeric roasted cau- roasted turmeric including veggies, (starting at $9), by picking up to four uptofour at$9), picking by (starting –continued from page 12 ursday, and 11 a.m. to 10 p.m. Fri- to10 p.m. 11 and a.m. ursday, nish a dish. “Th adish. nish |

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PHOTOS: Angel Diane Photography