Mark Peel Making Suckling Pig Liver Ramen at This Is Not a Pop-Up, February 21-24

Mark Peel
Mark Peel Photo: Tatiana Arbogast

Starting this Thursday night at Square One in Hollywood, Campanile chef Mark Peel is back in action. Peel is planning a fixed $50 five-course menu for the This Is Not a Pop-Up dinner series that already arouses our appetites. The menu finds Peel working with offal in a ramen dish of suckling pig liver and wild mushroom broth, as well as on a plate of short ribs with beef heart alongside grits bonded with aged cheddar. He’s also shaving bottarga over a slow-cooked tomato with coriander vinaigrette, and cedar-smoking salmon for a crostini appetizer. In expected fashion, the chef is using both the familiar in new ways and rearranging cult ingredients in accessible plates that have us captivated before even having the chance to try them. See Peel’s fulll menu below and find reservations for the four-night stint at 323-451-1767 and over email.


CEDAR-SMOKED SALMON crostini, shaved radish, oba leaf
SLOW ROASTED TOMATO frisee, shaved bottarga, coriander vinaigrette
RAMEN wild mushroom broth, suckling pig liver, scallions, poached egg
BEEF SHORT RIB & HEART aged cheddar grits, pearl onion confit, thai basil & mint pesto
CREME FRAICHE & ARMAGNAC ice cream, shortbread cookie

Earlier: A Look at Roy Choi and Mark Peel’s Culinary Mash-Up [GS]