25 Postcards
At Peche, savor a wood-fired seafood feast and a lively atmosphere in the Warehouse District, where every dish promises fresh coastal delight.
"There are essential seafood restaurants, and then there’s Pêche. The Donald Link-owned stunner achieves what few other restaurants have — reliable quality and remarkable expertise throughout its decade of serving the Warehouse District. Delightful, unfussy dishes come from the raw bar or wood-burning oven, including small plates of seafood salad, crispy okra, and “fish sticks,” along with entrees of baked drum, pan-seared jumbo shrimp, and whole grilled fish. Those, combined with its fresh versions of picnic-style sides, make dinner at Pêeche evoke the romantic, nostalgic feel of Southern summer nights." - Clair Lorell
"Peche won a double-header of awards in 2014, honored as Best New Restaurant and Best Chef, South for Link Restaurant Group chef and partner Ryan Prewitt. The restaurant’s wood-fired approach to fish and seafood is modeled after restaurants the partners experienced in Uruguay and Spain. The smoky, crispy whole fish of the day is always a winner." - Beth D'Addono
"Peche is to be trusted, still popular after eight years in part due to its consistent quality. The Donald Link group restaurant has a wood-burning oven, great raw bar selection, and expertly done seafood, with a diverse enough menu to satisfy most palates. The crab claws, “fish sticks,” duck pasta, and whole grilled fish are particular crowd-pleasers, and go for a special when available." - Beth D'Addono, Clair Lorell
"With the same unflinching focus they apply to piggy goodness at Cochon, chef/owners Donald Link and Stephen Stryjewski troll for seafood at Peche, an industrial chic eatery in the Warehouse District. This place is all about local and line-caught seafood, most of it cooked on a hardwood fire grill. Chef/partner Ryan Prewitt, who was named Best Chef South by the James Beard Foundation, delivers intriguing dishes like grilled tuna with butternut squash and almonds and baked drum with coconut and greens. The whole grilled fish is always a good idea." - Beth D'Addono, Clair Lorell
"Stellar seafood is the order of the day — every day — at Peche, chef Ryan Prewitt’s modern, rustic ode to all things finny, bivalved, and crustacean. The James Beard Award-winning chef drives a menu that hopscotches between raw, smoked, simmered, fried, and grilled. Share the restaurant’s signature wood-fired whole fish or graze on a feast of small plates — don’t miss the Gorton’s-averse beer battered fish sticks." - Beth D'Addono, Clair Lorell
