Chef Peel, who co-founded La Brea Bakery and Campanile along with Nancy Silverton, opened his first Prawn location in the historic Grand Central Market earlier this year. Like Prawn at GCM, Prawn Pasadena will feature locally-sourced seafood in an elevated fast-casual setting.
In addition to some of the seafood favorites from the original location Downtoan, Prawn Pasadena will also feature several unique menu items, including the Spicy Scallop with spicy shrimp broth with chili paste, toasted peanuts, roasted onions, kabocha squash and potatoes, served over rice and there’s a raw bar.
Conceptualized in partnership with branding and design agency, The Imagists, the 1,500-square foot restaurant brings together a welcoming and vibrant atmosphere with a simple coastal vibe. There’s indoor and outdoor dining as well as a walnut-covered bar.
A seafood feast in Pasadena
Thai Lobster Roll, with chunks of Maine lobster stewed in lobster broth with roasted onion, potatoes, and spicy coleslaw and bacon rouille in a soft roll; the Clam Chowder with Kabocha Squash, and Seattle Fish Stew with fresh shrimp, squid, clams, mussels and fresh fish in a house-made lobster broth with spicy rouille served over rice.