Still, whole fish aren’t even the half of it. The popularity of this restaurant was rated 3 stars by Frommer's specialists, you see, it is really worth a visit. Considered one of the most coveted marks of distinction within the culinary community, Link Restaurant Group partners are honored to have been recognized for their culinary achievements. I suggest calling a few days ahead. Pêche means “fishing” in French, but change the spelling to péché and it’s “sin.” In the case of the restaurant on Magazine Street opened earlier this year by chefs Ryan Prewitt, Stephen Stryjewski and Donald Link, the former is what’s intended, but you have to admit that both meanings are apt for a restaurant in New Orleans. LINK RESTAURANT GROUP JAMES BEARD FOUNDATION AWARD RECOGNITION. In case the rain took you by surprise during the promenade around Louisiana Children's Museum, stop by this restaurant. Have been going to Pêche every time we visit New Orleans. The last time I had speckled trout at the James Beard Award-winning restaurant it was fried whole, glazed with chili aioli and showered with peanuts. Stryjewski grew up moving frequently as an “Army brat” and has traveled extensively in the United States and Europe. henrick’s gin, ginger, cucumber, lemon, cava, peruvian peach 11 Can a gluten free person get a good meal at this restaurant? Ryan Prewitt began his culinary career in the farmer’s markets of San Francisco, where a burgeoning interest in food developed into a full-blown career. The centerpiece here is a roaring wood-fired grill onto which most everything on the menu is tossed. Redfish, speckled trout and red snapper are sleeker species but all still unmistakably animals, with tails, skeletons and spiky fins. Heather primarily produce strawberries, as well as blueberries and blackberries, and is usually the first farm to bring berries to market. My favorite dish of the night is the raw seafood salad, enlivened by citrus and a dash of the farmers market muscadine vinegar, and served with grilled slices of the yeast bread that are deemed a great success. isastegi “sagardo naturala” (sp) 375ml 13 A few months ago I ran into chef Link while I was eating at Pêche. This particular meal, though, is about more than late-night camaraderie. The oysters are good.
Executive Chef and Chief Executive Officer Link Restaurant Group: Herbsaint, Cochon, Cochon Butcher, Calcasieu, Pêche Seafood Grill, Gianna and La Boulangerie.
buttermilk chantilly Inside, Stephen and Donald work on a chili-glazed scamp and a clam stew that is the essence of what Donald says they hope to achieve at Pêche: “seafood in a ballsy way.” Enriched with the leftover fish heads, bones and throats, it’s a way for the team to cook seafood without relying on typical go-tos like pork stock or bacon to provide nuance and depth. steak tartare w/ oyster aioli 12 After apprenticing on organic farms in the Northwest, owners Madeline and Tim made their way down to New Orleans. For his commitment to the industry, the Louisiana Restaurant Association honored Link by naming him Restaurateur of the Year in 2012. The farm is a family venture run by Albert and Charise Poche along with their children Billie and Camille, that resulted out of a desire to eat well. Or book now at one of our other 1960 great restaurants in New Orleans. drouhin ‘18 maconnais, sauvignon blanc, sancerre “chavignol l’authentique” 11 Get quick answers from Peche Seafood Grill staff and past visitors. Attractive prices are what you are to pay for your meal. Got a taste for that other great Louisiana crustacean? mexican coke 4 It isn’t as though the place is immune to trends – there are small plates and bar food on the menu – but there aren’t a lot of other places doing whole fish on a wood-burning grill (redfish with salsa verde and American snapper with Meyer lemon on my last visit) and certainly none where the fish changes with such frequency that they print an insert daily. baked drum w/ tomato + baguette 25 after the app we ordered our dishes.
banhez mezcal, milagro silver, watermelon, Also enjoyed the steak tartare(fabulous!) Certified Organic since 2017, Compostella strives to minimize the inputs to their farm and to nurture the farm’s expressions as an individuality. weihenstephaner, hefe weissbier (ger) 7 Another instant hit from The Link Group restaurant empire, chef Ryan Prewitt culls the bounty of local seafood and transforms it into sophisticated Southern-inspired dishes, rightfully earning him a James Beard Foundation Award for best chef in the South.
Lunch at the Original Point (motto: “Not Fancy But Famous”), a landmark near Perdido Key, Fla., includes such old-style Gulf Coast classics as smoked tuna dip and fried mullet backbones (yes, you eat the bones, chased immediately by lots of cold beer), as well as Royal Reds, a ruby-colored deep water shrimp virtually undiscovered until the early 1990s and so sweet and salty that folks make the three-hour drive from New Orleans just to eat them. For spectacular seafood in the Big Easy, wander out of the bustling French Quarter to the Central Business District, home to Donald Link’s seafood-centric Pêche. Louisiana native Donald Link grew up visiting family in Southern Alabama and taking trips to the Florida coast, so it’s fitting that Peche. That’s a representative sample from my scrapbook of Pêche Seafood Grill, where meals are lessons in piscine anatomy.