At Peche, savor a wood-fired seafood feast and a lively atmosphere in the Warehouse District, where every dish promises fresh coastal delight.
"Donald Link restaurant Pêche, helmed by chef Ryan Prewitt, is one of the city’s quintessential modern seafood restaurants with a classic standup oyster bar and fans far and wide. So for anyone who dares shuck oysters at home, this is a great gift — it’s a classic shucking knife with a wood handle and simple Pêche branding. The Link group has loads of great gifts, from wallet-friendly Butcher bread and butter pickles to splurge-worthy cutting boards made by the father of Claire Cook, Cochon’s general manager." - Clair Lorell
"Restaurants without TVs like Acamaya and award-winning Pêche Seafood Grill in the Warehouse District aren’t that busy during a Saints game, but they may get busy depending on how the game goes." - Adam H. Callaghan
"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
"Pêche celebrates a visceral approach to eating seafood, so expect whole fish delivered to the table, ready to be sliced up and eaten between tables of friends. The menu is deceptively simple, with items such as shrimp bisque and grilled tuna, but the presentation and choice of ingredients and dressings are what elevates the experience beyond the tourist traps of the French Quarter. The raw seafood and oyster bar is also an obvious must-visit, with the Seafood Platter offering a particularly good value. It’s a Donald Link restaurant, so fans of Cochon wanting to ease off on the meat are in abundance, as are people keen to go beyond the usual shrimp and fish dishes that permeate this city." - Paul Oswell
