Guests at Pêche can dine at the raw bar shown here or grab a table in the dining room. Photo: Chris Granger
Pêche is housed in a building that dates to the 1840s. The team of Trapolin-Peer Architects and Landis Construction restored the facility to meet contemporary standards, preserving many historical elements. Photo: Chris Granger
While chef Donald Link was racking up honors at Herbsaint and Cochon, his other two New Orleans standouts, he was hatching a plan to open a seafood-centric concept that turned out to be Pêche.
Link Restaurant Group pastry chef Rhonda Ruckman provides desserts like this key lime pie for the new Pêche.
Link found a prime location for his new seafood concept: the corner of Julia and Magazine streets in New Orleans’ Warehouse District.
Chef/partner Ryan Prewitt oversees the day-to-day kitchen operations at Pêche.
Pêche sells a lot of wood-fired seafood, but raw bar items like this seafood platter are strong sellers, too.
Link conceived Pêche as being all about open-fire cooking and simple preparation of fresh Louisiana seafood.
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