“Mark Peel created this fast-casual concept to make sustainable seafood more accessible. His menu centers on flavorful booths made in tilting steam kettles, a cooking process that expedites simmering and renders a richer taste more complex flavors” (Flavor & The Menu magazine, September 13, 2018)
For seafood that inspires, be sure to check out Prawn Coastal Casual.
Join us at one of our locations for fine food in a fast casual setting!
“For nearly a quarter of a century, Campanile on South La Brea Avenue has stood as proof that Los Angeles has a native-born food culture on par with anyone's. It introduced us to the glories of trattoria cooking and reintroduced us to American classics. Its bread did justice to grain, the wines had subtlety and verve.”
Join Chef Mark Peel at Michael’s Santa Monica 40th!
On April 28 I am honored to be one of the alumni chefs cooking at Michael's Santa Monica to celebrate Michael's 40th anniversary and to support the charity "No Kid Hungry."
Early in my career I was part of the starting team when Michael's launched. It was a creative, supportive environment where I was able to experiment and develop as a chef. Come join us for a delicious afternoon and help make a difference in fighting childhood hunger. Follow the link for more information and tickets.