In the heart of New Orleans’ vibrant Warehouse District, Pêche Seafood Grill stands as a testament to culinary innovation and the rich seafood heritage of South Louisiana. Conceived by the acclaimed Link Restaurant Group, spearheaded by Donald Link, this Magazine Street eatery has rapidly become a cornerstone of the city’s dining scene. Joining the ranks of Herbsaint, Cochon, Butcher, and Calcasieu, Pêche offers a unique and upscale seafood experience that has captivated both locals and visitors alike since its highly anticipated opening.
A Vision Born of Fire and Freshness
Pêche, strategically located at the intersection of Magazine and Julia Street, is the brainchild of partners Donald Link, Stephen Stryjewski, and chef Ryan Prewitt. Their vision was simple yet profound: to create a seafood-centric restaurant that celebrated the incredible bounty of the Gulf Coast. This idea, brewing for years, finally materialized into Pêche, a name that aptly translates to “fishing” in French, hinting at the restaurant’s core philosophy.
The inspiration for Pêche’s distinctive cooking style was ignited during a trip to Uruguay with the Fat Back Collective. Immersed in the tradition of open-fire cooking, the trio was inspired by the primal and flavorful techniques they witnessed. Further culinary exploration in Spain’s San Sebastian region solidified their commitment to incorporating live fire cooking into their new venture. Chef Prewitt recalls the transformative experience, stating, “We observed how their core cooking medium was live fire cooking techniques over wood and then using the charcoal from the wood for grilling.” This dedication to open flame cooking is now a defining characteristic of the Pêche experience.
Rustic Charm Meets Urban Sophistication on Magazine Street
The search for the perfect location led them to a historic nineteenth-century building on 800 Magazine Street. This site, steeped in New Orleans history, had previously served as livery stables, a mortuary rumored to have embalmed Jefferson Davis, and most recently, the American Coffee Company headquarters from the 1920s to 2010. The building’s ongoing restoration and rustic character perfectly aligned with the team’s vision for a casual yet refined seafood grill.
“We were searching for a rustic-looking place, perhaps a warehouse because we planned to operate it as a casual, approachable eatery,” Prewitt explained. The Warehouse District’s burgeoning popularity and untapped potential further solidified their decision to establish Pêche in this dynamic neighborhood. Working with architect Peter Trapolin, the Link team meticulously designed the space to reflect their vision, merging the building’s historical elements with a contemporary aesthetic.
The result is a space that exudes a warm, inviting ambiance, reminiscent of a weathered fish camp, while embracing the chic, repurposed feel of the Warehouse District. Original architectural details such as exposed brick walls, towering wooden beams, and expansive windows are seamlessly integrated with modern design elements. A sparkling crystal chandelier juxtaposed against the raw wooden bar creates an intriguing visual contrast. Adding to the restaurant’s artistic flair is a large charcoal fish drawing by Frances Rodriguez, Chef Prewitt’s wife’s cousin. Sustainability is also woven into Pêche’s fabric, with a conscious effort to utilize recycled materials throughout the design.
Handcrafted Details and a Welcoming Raw Bar
Custom furniture crafted by Chip Martinson further enhances the restaurant’s unique character. The bar, fashioned from reclaimed sinker cypress, and chairs made from repurposed Old New Orleans Rum barrels, showcase a commitment to local craftsmanship and sustainable practices. Tables featuring salvaged fifty-year-old pine with a glossy finish add to the rustic-chic aesthetic.
A prominent feature of Pêche is its inviting marble-topped raw bar, located adjacent to the kitchen. This bustling station offers a selection of fresh oysters, crudo, salads, and other seafood delicacies, providing seating for walk-in guests or those seeking a lighter dining experience. The raw bar embodies Pêche’s commitment to showcasing the freshest seafood in a relaxed and approachable setting.
The Heart of Pêche: An Open Fire Hearth
Inspired by their culinary travels, the partners commissioned a custom steel hearth, modeled after those seen in Spain and Uruguay. Built by Donald Link’s cousin, Dwayne Link, a skilled welder, this hearth is the centerpiece of Pêche’s kitchen. Combining an open hearth on one side and a grill on the other, it allows for wood to be burned and then repurposed as charcoal for grilling, maximizing flavor and efficiency. This custom-built hearth is not just a cooking apparatus; it’s a symbol of Pêche’s dedication to authentic, flavor-driven cuisine.
A Menu Reflecting Gulf Coast Abundance and Global Influences
Pêche’s menu is a carefully curated reflection of the partners’ culinary experiences and their deep appreciation for fresh, local ingredients. Years of ideas and recipe development have culminated in a menu that balances simplicity with innovative techniques. Chef Prewitt emphasizes their commitment to local sourcing: “We source just about everything locally. Our herbs are grown by a staff member. Our flowers come from the Farmers Market down the street. We have connections with local fishermen and source our own Gulf shrimp and oysters nearby.”
This dedication to seasonality is paramount, with the menu evolving to highlight the freshest seafood and produce available throughout the year. “We buy at the peak of the seasons for both seafood and produce. It’s a smart, logical way to run a business: buy when the items are at their best and most plentiful and the prices are lower,” Prewitt explains.
Pêche embraces the contemporary dining trend of small plates, encouraging guests to sample a variety of dishes and share larger entrées. The seafood platter, featuring a whole grilled fish like redfish with salsa verde or red snapper with chile vinaigrette, is a standout example, perfect for sharing. Meat lovers are also catered to with options like a 22 oz. rib eye.
The raw bar offerings are constantly changing, featuring dishes like tuna with scallions and nectarine vinaigrette, or cured salmon with pickled cucumbers and dill oil. The menu showcases global culinary influences, with dishes such as Asian noodles with spicy ground shrimp, baked drum with ginger, tomato, and crispy rice, and grilled skirt steak or fish with Mexican salsa verde.
However, Pêche also pays homage to its Gulf Coast roots. The smoked tuna dip appetizer, reminiscent of Florida fish houses but elevated to new heights, and the Royal Red shrimp with garlic butter, featuring shrimp from the deep, cold waters of the Gulf, are prime examples. Even the humble fish stick gets a gourmet makeover, battered with LA31 beer and served with house-made tartar sauce.
For those seeking classic Louisiana flavors, Pêche offers refined Creole dishes like shrimp bisque and crab and eggplant gratin, alongside Cajun-inspired fare such as stewed okra and tomatoes, seafood gumbo, and smothered catfish. Other tempting options include shrimp toast, grilled lamb skewers, hushpuppies, and crab and artichoke fritters.
No meal at Pêche is complete without indulging in pastry chef Rhonda Ruckman’s desserts. Her key lime pie with chantilly cream, pineapple rum cake with dulce de leche ice cream, and chocolate peanut butter banana pie with Butterfinger crumbles are the perfect sweet endings.
Cocktails, Wine, and the Pêche Experience
Pêche’s bar program is equally impressive, featuring a curated selection of cocktails, fine rums, and an extensive wine list. Over two dozen beers and wines-by-the-glass are available, alongside an oenophile’s dream – a wine list boasting over 115 bottles.
Pêche Seafood Grill offers more than just a meal; it offers an experience. It evokes memories of Gulf Coast fishing trips and family seafood restaurant visits, while simultaneously representing the forefront of New Orleans’ dynamic culinary scene. Located on Magazine Street in the Warehouse District, Pêche is a must-visit destination for anyone seeking exceptional seafood in a vibrant and welcoming atmosphere.
Pêche Seafood Grill Details:
800 Magazine Street
New Orleans, LA
(504) 522-1744
pecherestaurant.com
Hours:
Monday–Thursday 11am–10 pm
Friday–Saturday 11 am–11 pm
Closed Sunday
