It’s my life’s goal to eat (pig out) at every restaurant inside DTLA’s Grand Central Market… and now I can check Bombo off my list. Somehow we ended up at the Market during lunch time on a Sunday with hundred of tourists. What were we thinking? The place was packed. Anyway, we made our way through the crowd to the Bombo counter. Bombo specializes in broth-based seafood. For me, what to order was an easy decision… I was instantly sold on something called the Shrimp Butter Boil ($13). My husband went all healthy on me and ordered the Chopped Salad ($7) and added spiced chicken for an additional $2. We split a glass of the housemade passion fruit lemonade ($3.50).
The Chopped Salad was lettuce, Napa and red cabbage, broccoli, chickpeas, pickled carrot and red onion in an oregano vinaigrette. What can I say? It was a beautiful mixed salad, but who goes to the Grand Central Market and orders a salad? My healthy husband.
My Shrimp Butter Boil was a bowl of steamed rice with flax seed in a buttery lobster broth topped with spicy shrimp, diced potato, corn, bacon and pickled onion. This stuff was good… real good! Chef Mark Peel is the man behind Bombo. He was Wolfgang Puck’s opening chef at Spago. He later founded the Los Angeles landmark restaurants Campanile and La Brea Bakery.
Bombo is located in the center of Grand Central Market (closer to the Broadway side) and
is open from 11am to 6pm Sunday through Wednesday and 11am. to 9pm. Thursday through Saturday.
Bombo Foods 317 South Broadway Street (inside the Grand Central Market) 213.628.3400 bombofoods.com.