Donald Link and Ryan Prewitt's Gulf seafood restaurant, which won the James Beard Award for Best New Restaurant and treats the Gulf of Mexico as the larder it is — whole grilled fish, raw bar platters, and wood-fired preparations that let the quality of the catch speak without the kitchen getting in the way. The space is large, open, and designed around communal tables and a visible kitchen where the wood grill is the centrepiece. Peche (the name is Cajun French for 'fishing') operates on the principle that Gulf seafood, simply and properly handled, does not need much else.
Location
Warehouse District, New Orleans
Insider Intel
Whole grilled fish of the day — whatever came in from the Gulf that morning, prepared over the wood grill with a simplicity that trusts the ingredient. The raw bar is excellent: Gulf oysters, crudo, and ceviche that showcase the water's quality. Catfish court-bouillon is a Cajun classic done with refinement. The communal table format makes sharing easy and encouraged.
Dinner when the wood grill is roaring and the open kitchen fills the space with smoke and energy. The communal tables make solo dining natural and conversational. Lunch is lighter and faster. Reservations recommended for dinner, especially weekends.
Part of the Donald Link restaurant family (with Cochon and Herbsaint), which means the same commitment to Louisiana ingredients and Gulf sourcing. The James Beard Award is deserved. The Warehouse District / Magazine Street location is walkable from most hotels. Communal tables mean you may sit with strangers, which in New Orleans is usually an improvement. Expect $45-70 per person for dinner.