In case you hadn't heard, Mark Peel is opening a seafood-driven restaurant stall at Grand Central Market. Right now, he's in the research and development stages of the menu, and he's looking to test-drive some of his ideas. So tomorrow night (Jan. 7) he'll be serving some of those dishes at AMMO on North Highland Ave. 

Peel, who closed his legendary restaurant Campanile in 2012 (the space is now Republique), is apparently “looking for further feedback on some of the creative new dishes he has been preparing for his Grand Central Market venture.” About half of the menu will be Peel's dishes and the other half will be AMMO dishes. Food will be served a la carte. 

A few of the dishes Peel will be test running are as follows:


Curried shrimp with crushed peanuts, chili paste, roasted onion, kakocha squash and potato; braised beef short rib with dried mushrooms, collard greens, oyster sauce and onions on pappardelle; Alaskan cod fish and chips with steak fries, served with spicy vinegar and cucumber yogurt dressing; chicken drumsticks braised with North African spice rub, eggplant, zucchini, tomato, olives and whole garlic on rice.

You can book a table on AMMO's website, or call (323) 871-2666 to check for availability. Reservations are strongly recommended. 

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LA Weekly