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THE ROOMS

•
 * Tchoupitoulas Room
 * Higgins Room
 * Tchoupitoulas + Higgins Room
 * Wine Room
 * Mezzanine

HIGGINS ROOM

The Higgins Room is Calcasieu's largest room boasting an open floor plan with
access to the main bar. This space is ideal for formal seated meals as well as
cocktail reception for up to 100 guests.

BOOK YOUR EVENT

TCHOUPITOULAS ROOM

The Tchoupitoulas Room is located along the street of the same name with views
of the historic area through the original wood sash windows. This room
accommodates up to 50 guests for seated meals and up to 65 guests for
receptions.

BOOK YOUR EVENT

HIGGINS ROOM

The Higgins Room is Calcasieu's largest room boasting an open floor plan with
access to the main bar. This space is ideal for formal seated meals as well as
cocktail reception for up to 100 guests.

BOOK YOUR EVENT

TCHOUPITOULAS + HIGGINS ROOM

The Higgins Room and Tchoupitoulas Room combined offer an extensive dining area
to accommodates up to 150 guests for a seated meal and up to 200 guests for
receptions. This space also allows for combining cocktail receptions with
sit-down dinner, or business presentations followed by formal meals.

BOOK YOUR EVENT

WINE ROOM

The Wine Room offers the most private dining experience, accented with
hand-crafted, cherry wood furnishing by a local artist and carpenter. The space
accommodates up to 20 people for a seated meal or up to 25 for a small cocktail
reception.

BOOK YOUR EVENT

MEZZANINE

The Mezzanine at Cochon restaurant accommodates semi-private gatherings. The
lofted space offers room for up to 30 guests for a seated dinner and
accommodates up to 40 guests for a reception.

BOOK YOUR EVENT
×

ABOUT US

•
 * The Team
 * Farms
 * Press


REMARKABLE BOUNTY

Our passion to showcase the remarkable bounty of the Southern region is revealed
through our commitment to developing long-lasting relationships with the network
of farmers we work with. Chef Donald Link, Stephen Stryjewski, and their
culinary team have cultivated those relationships over the years by working
hand-in-hand with the growers to develop and procure the exact ingredients each
restaurant chef wants to utilize when crafting their menus at our family of
restaurants. Our recipes honor the simplicity of the food and we celebrate the
ingredients that are incorporated into each dish.


THE FARMS

Please find here a listing of some of the farmers we are proud to work with on
an ongoing basis.

 

Cajun Growers
Cajun Growers is one of Peche’s main tomato sources. We love utilizing a wide
variety of their tomatoes including cherry tomatoes, slicers and heirlooms.
Cajun Growers is located in Cut Off, Louisiana. Farm owners Tad and Lillie Ledet
suffered significant damage from Hurricane Ida including complete destruction of
their greenhouse but thankfully they have fully recovered and are back to
producing their well-loved tomatoes as well as cucumbers, peppers + arugula.

Cicada Calling
Cicada Calling is a 2-acre diversified vegetable and cut flower farm in
Southeast Louisiana run by Becks Hilliard and Sierra Torres. They are a
non-till, naturally grown farm and source a majority of their seed from
cooperative seed growers in the South as a means of growing food better adapted
to our climate and to increase seed biodiversity of our region. Peche
consistently sources salad greens, baby kale, flowers and herbs from the farm.

Compostella Farm
Compostella is a vegetable farm specializing in salad greens, arugula, and
carrots.  The farm is located in Picayune, Mississippi.  After apprenticing on
organic farms in the Northwest, owners Madeline Yoste (a native New Orleanian)
and Timothy Robb, made their way back to New Orleans to start their own farm. 
They named it Compostella, meaning “field of stars” as an expression of how they
see their place in the universe.  They were certified organic from 2017-2018 and
continue striving to minimize the inputs to their farm and to nurture their
farm’s expression as an individuality.

Covery Rise Farms
Covey Rise Farms began as a 10 acre farm which has grown into a 50 acre farm in
central Tangipahoa Parish. Covey Rise Farms grows over 30 types of vegetables
throughout the year with a retired LSU Agriculture Professor as their crop
consultant.

Indian Springs Farmers Co-op
Incorporated in 1981, Indian Springs is a farmers cooperative with 31 active
members located in Petal, Mississippi.

Isabelle’s Organic Citrus
Isabelle’s Orange Orchard is a small, family-owned farm nestled on the old
winding River Road in New Orleans. Isabelle’s orchard is fertilized by the rich
Mississippi River alluvial soil and the only thing on her trees are sunshine,
ladybugs, honeybees, and rain.

Johndale Farm
Johndale Farm is a berry farm located in Ponchatoula, Louisiana, owned by
Heather Robertson, who we have worked with for eight years. Heather primarily
produce strawberries, as well as blueberries and blackberries, and is usually
the first farm to bring berries to market.

Local Cooling Farms
Local Cooling Farms is located on sixty acres of land south of Bogalusa. Their
primary goals are to grow nutrient-dense food for people, raise livestock with
dignity, care and transparency, recycle some of the community’s agricultural
residuals, and rebuild a healthy ecosystem on the property. The farm is owned
and operated by Kate and Grant Estrade. Kate personally delivers farm fresh eggs
to Peche on a weekly basis.

Peeps Farms
Peeps Farms is a poultry farm located in Carriere, Mississippi that specializes
in yard eggs with love.

Perilloux Farm
Perilloux Farm is a six-acre farm in St. Charles Parish owned by the friendly
farmer, Timmy Perilloux, who we have been purchasing from for the last 10 years.
The restaurants utilize Perilloux’s traditional Southern greens, up to four
varieties of kale, tomatoes, peppers, corn, beets, and anything else Timmy is
willing to grow for us.

Poche Family Farm
Poche Family Farm is a small vegetable farm located in Independence, Louisiana
that we have worked with for five years. 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. While their produce is not certified
organic, they focus on sustainable agriculture by using cover crops, organic
pesticides and natural fertilizers wherever possible.

River Queen Greens
River Queen Greens is a Certified Naturally Grown vegetable farm in Lower Coast
Algiers on New Orleans’ West Bank.The farm is situated ten miles down river from
downtown New Orleans, across the street from the Mississippi River levee.Farm
founders Cheryl Nunes and Annie Moore produce consistently abundant, healthy
vegetables. Peche tries to utilize everything River Queens is able to offer
which has included but is not limited to baby kale, salad greens, daikon radish,
turnips, zucchini and summer squash.

Veggi Farmers Co-op
Veggi Farmers Cooperative is a group of local farmers and fisherfolk dedicated
to providing the highest quality local produce and seafood to the Greater New
Orleans area. VEGGI was established following the effects of the BP oil spill on
the Vietnamese community and was developed to provide sustainable economic
opportunities in urban agriculture.

Back Home

DONALD LINK

Executive Chef and Chief Executive Officer Link Restaurant Group: Herbsaint,
Cochon, Cochon Butcher, Calcasieu, Pêche Seafood Grill, Gianna and La
Boulangerie

Inspired by the Cajun and Southern cooking of his grandparents, Louisiana native
Chef Donald Link began his professional cooking career at 15 years old.
Recognized as one of New Orleans’ preeminent chefs, Chef Link has peppered the
streets of the Warehouse District of New Orleans with several restaurants over
the course of the past fifteen years. Herbsaint, a contemporary take on the
French-American “bistro” was Link’s first restaurant. Cochon, opened with
chef-partner Stephen Stryjewski, is where Link offers true Cajun and Southern
cooking featuring the foods and cooking techniques he grew up preparing and
eating. Cochon Butcher is a tribute to Old World butcher and charcuterie shops
which also serves a bar menu, sandwiches, wine and creative cocktails. Calcasieu
is Chef Link’s private event facility that takes its name from one of the
parishes in the Acadiana region of southwest Louisiana. Pêche Seafood Grill
serves simply prepared coastal seafood with a unique, modern approach to old
world cooking methods featuring rustic dishes prepared on an open hearth over
hardwood coals. Enjoy handcrafted pastries and breads at La Boulangerie Link’s
neighborhood bakery and café. The latest addition to the family is Gianna, an
Italian restaurant joining the group in April 2019.

Link’s flagship restaurant Herbsaint earned him a James Beard award in 2007 for
Best Chef South. The same year Cochon was nominated for Best New Restaurant;
Link was also nominated by the James Beard Foundation for the prestigious award
of Outstanding Chef for multiple years. Pêche Seafood Grill was awarded Best New
Restaurant at the 2014 James Beard Foundation Awards. Gourmet Magazine listed
Herbsaint as one of the top 50 restaurants in America, and was inducted into the
Nations Restaurant News Hall of Fame. Cochon was listed in The New York Times as
"one of the top 3 restaurants that count” and recently named one of the 20 most
important restaurants in America by Bon Appétit. For his commitment to the
industry, the Louisiana Restaurant Association honored Link by naming him
Restaurateur of the Year in 2012.

The James Beard Foundation also honored Link’s first cookbook-- Real Cajun:
Rustic Home Cooking from Donald Link’s Louisiana (Clarkson Potter) with their
top award for Best American Cookbook. Released in 2009. Real Cajun is a
collection of family recipes that Link has honed and perfected while honoring
the authenticity of the Cajun people. In February 2014, Link celebrated the
release of his second cookbook "Down South: Bourbon, Pork, Gulf Shrimp & Second
Helpings of Everything," (Clarkson-Potter), which looks beyond New Orleans and
Louisiana at dishes in nearby states.

In 2015, Chefs Link and Stryjewski created the Link Stryjewski Foundation to
address the persistent cycle of violence and poverty, as well as the lack of
quality education and job training opportunities available to young people in
New Orleans. http://www.linkstryjewski.org

STEPHEN STRYJEWSKI

Chef/Partner, Link Restaurant Group: Cochon, Cochon Butcher, Calcasieu, Pêche
Seafood Grill, Gianna and La Boulangerie

Winner of the 2011 James Beard Foundation “Best Chef South,” Stephen Stryjewski
is Chef/Partner of New Orleans’ award winning restaurants Cochon, Cochon
Butcher, Pêche Seafood Grill, Calcasieu, a private event facility, La
Boulangerie, a neighborhood bakery and café, as well as Gianna, the latest
addition to the family. Stephen has been honored as “Best New Chef” by New
Orleans Magazine, and as a “Chef to Watch” by The Times-Picayune. In 2007 Cochon
was named a “Best New Restaurant” finalist by the James Beard Foundation, and in
2014, Pêche Seafood Grill won the James Beard Foundation award in the same
category. Cochon has been recognized in the New York Times by Frank Bruni,
“Coast to Coast, Restaurants that Count;” and Sam Sifton, “Dishes that Earned
their Stars,” and has been consistently listed as a Top Ten New Orleans
Restaurant in The Times-Picayune Dining Guide and was recently named one of the
20 most important restaurants in America by Bon Appétit.

In 2015, Stryjewski and his business partner Chef Donald Link created the Link
Stryjewski Foundation to address the persistent cycle of violence and poverty,
as well as the lack of quality education and job training opportunities
available to young people in New Orleans. http://www.linkstryjewski.org

In 1997, Stryjewski graduated from the Culinary Institute of America and went on
to work for some of the most notable chefs and restaurants in America including
Michael Chiarello at TraVigne, Jamie Shannon at Commanders Palace, and Jeff
Buben at Vidalia. Stryjewski grew up moving frequently as an “Army brat” and has
traveled extensively in the United States and Europe. He resides in New Orleans’
Irish Channel with his wife and two daughters.

RYAN PREWITT

Chef and Partner

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. After
spending time working for chefs Robert Cubberly and Alicia Jenish at Le Petite
Robert Bistro, he moved to New Orleans to work with Chef Donald Link at
Herbsaint. Ryan proved to be a quick study under Link’s tutelage and became Chef
de Cuisine in 2009. He subsequently moved on to oversee culinary operations at
Link Restaurant Group as Executive Chef for the company.

With a new job came an increased ability to learn and travel. As a member of the
Fatback Collective, a group of Southern chefs who have compiled numerous
accolades and awards in restaurants across the South, Ryan has learned new
traditions and techniques from many talented BBQ pitmasters and has traveled to
Uruguay to study traditional open-fire cooking. These experiences, along with a
trip to observe grilling techniques in Spain, culminated in the opening of Pêche
Seafood Grill. Ryan received the James Beard Foundation Award for Best Chef:
South in May 2014, the same year Pêche earned the James Beard Award for Best New
Restaurant.

NICOLE MILLS

Chef de Cuisine

Nicole was born and raised in the Philippines. She grew up in a small town
called Cagayan de Oro, in Northern Mindanao. Her family owned a bakery where she
grew up watching the production of fresh baked bread in an old fashioned wood
burning stone oven. Farm to table has always been part of the Filipino culture.
Nicole’s family was known for growing and producing some of the sweetest corn in
the area along with farm raised pigs, chickens, and lamb. Her mother specialized
in making and selling siomai and siopao at the family’s Dim Sum stall. Food has
always been part of the family business.

After graduating from Ateneo de Manila University, Nicole moved to New York in
2001 to attend the French Culinary Institute in Soho. Her culinary career began
with Danny Meyer and Union Square Hospitality Group cooking at both Eleven
Madison Park and Gabriele Kreuther’s the Modern at MOMA. She worked as a
tournant for Chef Alain Allegretti at Atelier in the Ritz Carlton Central Park
and later with Chef Dan Kluger at the Core Club. After New York, Nicole moved to
Los Angeles to work at the Thompson Beverly Hills with Chef Brian Redzikowski.

Nicole moved back to her hometown in the Philippines after L.A. to open a Creole
concept restaurant. After a few years back home she relocated to New Orleans.
She joined the Link Restaurant Group to be part of the opening team at Peche
Seafood Grill in 2013. Nicole became the Chef de Cuisine at Peche in 2019.

MAGGIE SCALES

Executive Pastry Chef Link Restaurant Group, Chef/Partner La Boulangerie

Originally from Philadelphia, Pennsylvania, Maggie Scales pursued her
undergraduate degree at the University of California, San Diego majoring in
Language Studies. She then moved to Boston to attend the Cambridge School of
Culinary Arts in the Professional Pastry Program under Pastry Chef Delphin
Gomes. While in school, Maggie worked at Chef Bob Kinkaid’s Sibling Rivalry
Restaurant and the Metropolitan Club under Chef Todd Weiner. Upon completing
culinary school, Maggie worked as a Pastry Chef at Smith & Wollensky Steakhouse
in Boston. In 2009, she had the opportunity to work with James Beard winner
Lydia Shire at Scampo Restaurant at the Liberty Hotel. When Chef Shire opened
Towne Stove + Spirits, Maggie became the Executive Pastry Chef of the 300-seat
establishment. In June 2011, Maggie relocated to New Orleans and began working
for the Omni Hotels. She then joined Link Restaurant Group as a Pastry Chef, and
in the summer 2014 Maggie accepted the position of Executive Pastry Chef
overseeing all aspects of Link Restaurant Group’s pastry department. In 2015
Scales became Chef/Partner at La Boulangerie, a French bakery on Magazine Street
in New Orleans.

JASON BALUTAN

General Manager



BACK HOME


REMARKABLE BOUNTY

Our passion to showcase the remarkable bounty of the Southern region is revealed
through our commitment to developing long-lasting relationships with the network
of farmers we work with. Chef Donald Link, Stephen Stryjewski, and their
culinary team have cultivated those relationships over the years by working
hand-in-hand with the growers to develop and procure the exact ingredients each
restaurant chef wants to utilize when crafting their menus at our family of
restaurants. Our recipes honor the simplicity of the food and we celebrate the
ingredients that are incorporated into each dish.


THE FARMS

Please find here a listing of some of the farmers we are proud to work with on
an ongoing basis.

 

Cajun Growers
Cajun Growers is one of Peche’s main tomato sources. We love utilizing a wide
variety of their tomatoes including cherry tomatoes, slicers and heirlooms.
Cajun Growers is located in Cut Off, Louisiana. Farm owners Tad and Lillie Ledet
suffered significant damage from Hurricane Ida including complete destruction of
their greenhouse but thankfully they have fully recovered and are back to
producing their well-loved tomatoes as well as cucumbers, peppers + arugula.

Cicada Calling
Cicada Calling is a 2-acre diversified vegetable and cut flower farm in
Southeast Louisiana run by Becks Hilliard and Sierra Torres. They are a
non-till, naturally grown farm and source a majority of their seed from
cooperative seed growers in the South as a means of growing food better adapted
to our climate and to increase seed biodiversity of our region. Peche
consistently sources salad greens, baby kale, flowers and herbs from the farm.

Compostella Farm
Compostella is a vegetable farm specializing in salad greens, arugula, and
carrots.  The farm is located in Picayune, Mississippi.  After apprenticing on
organic farms in the Northwest, owners Madeline Yoste (a native New Orleanian)
and Timothy Robb, made their way back to New Orleans to start their own farm. 
They named it Compostella, meaning “field of stars” as an expression of how they
see their place in the universe.  They were certified organic from 2017-2018 and
continue striving to minimize the inputs to their farm and to nurture their
farm’s expression as an individuality.

Covery Rise Farms
Covey Rise Farms began as a 10 acre farm which has grown into a 50 acre farm in
central Tangipahoa Parish. Covey Rise Farms grows over 30 types of vegetables
throughout the year with a retired LSU Agriculture Professor as their crop
consultant.

Indian Springs Farmers Co-op
Incorporated in 1981, Indian Springs is a farmers cooperative with 31 active
members located in Petal, Mississippi.

Isabelle’s Organic Citrus
Isabelle’s Orange Orchard is a small, family-owned farm nestled on the old
winding River Road in New Orleans. Isabelle’s orchard is fertilized by the rich
Mississippi River alluvial soil and the only thing on her trees are sunshine,
ladybugs, honeybees, and rain.

Johndale Farm
Johndale Farm is a berry farm located in Ponchatoula, Louisiana, owned by
Heather Robertson, who we have worked with for eight years. Heather primarily
produce strawberries, as well as blueberries and blackberries, and is usually
the first farm to bring berries to market.

Local Cooling Farms
Local Cooling Farms is located on sixty acres of land south of Bogalusa. Their
primary goals are to grow nutrient-dense food for people, raise livestock with
dignity, care and transparency, recycle some of the community’s agricultural
residuals, and rebuild a healthy ecosystem on the property. The farm is owned
and operated by Kate and Grant Estrade. Kate personally delivers farm fresh eggs
to Peche on a weekly basis.

Peeps Farms
Peeps Farms is a poultry farm located in Carriere, Mississippi that specializes
in yard eggs with love.

Perilloux Farm
Perilloux Farm is a six-acre farm in St. Charles Parish owned by the friendly
farmer, Timmy Perilloux, who we have been purchasing from for the last 10 years.
The restaurants utilize Perilloux’s traditional Southern greens, up to four
varieties of kale, tomatoes, peppers, corn, beets, and anything else Timmy is
willing to grow for us.

Poche Family Farm
Poche Family Farm is a small vegetable farm located in Independence, Louisiana
that we have worked with for five years. 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. While their produce is not certified
organic, they focus on sustainable agriculture by using cover crops, organic
pesticides and natural fertilizers wherever possible.

River Queen Greens
River Queen Greens is a Certified Naturally Grown vegetable farm in Lower Coast
Algiers on New Orleans’ West Bank.The farm is situated ten miles down river from
downtown New Orleans, across the street from the Mississippi River levee.Farm
founders Cheryl Nunes and Annie Moore produce consistently abundant, healthy
vegetables. Peche tries to utilize everything River Queens is able to offer
which has included but is not limited to baby kale, salad greens, daikon radish,
turnips, zucchini and summer squash.

Veggi Farmers Co-op
Veggi Farmers Cooperative is a group of local farmers and fisherfolk dedicated
to providing the highest quality local produce and seafood to the Greater New
Orleans area. VEGGI was established following the effects of the BP oil spill on
the Vietnamese community and was developed to provide sustainable economic
opportunities in urban agriculture.

Back Home

JAMES BEARD FOUNDATION AWARDS

LINK RESTAURANT GROUP JAMES BEARD FOUNDATION AWARD RECOGNITION

The James Beard Foundation Awards recognize outstanding achievement within the
food and wine industry. 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. Link’s flagship restaurant
Herbsaint earned him a James Beard award in 2007 for Best Chef South. The same
year Cochon was nominated for Best New Restaurant; The James Beard Foundation
also honored Link’s first cookbook– Real Cajun: Rustic Home Cooking from Donald
Link’s Louisiana (Clarkson Potter) with their top award for Best American
Cookbook. Link was also nominated by the James Beard Foundation for the
prestigious award of Outstanding Chef in 2012, 2013 and 2014. Stephen
Stryjewski, chef/partner of Cochon, Cochon Butcher and Pêche Seafood Grill was
named Best Chef: South at the 2011 James Beard Foundation Awards. In 2014 Pêche
Seafood Grill was honored with two coveted James Beard Foundation Awards Best
New Restaurant and Chef Ryan Prewitt Best Chef: South.  In 2017, Chef de Cuisine
Rebeca Wilcomb was named Best Chef: South for her stewardship of the Kitchen at
Herbsaint.


TIMES-PICAYUNE TOP 10 LIST 2019

BRETT ANDERSON

New Orleans seafood cookery is, by and large, a minimalist discipline – flour,
butter, lemon, fish – and you can be excused for not seeing Pêche as practicing
it. 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. The signature crawfish dish is a spicy capellini pasta. Got a taste for
that other great Louisiana crustacean? Start with the shrimp toast, which is
what you think it is, only topped with pickles. That’s just scratching the
surface of Pêche’s menu, which drifts from transcendent steak tartare and bubbly
cauliflower-fontina gratin to beer-battered fish sticks and baked drum served in
hot cast iron with falafel-crisp spheres of rice calas. On paper, the kitchen’s
repertoire reads like the crossbred mutt that it is. In practice, chef-partner
Ryan Prewitt simply brings new hues to Louisiana’s minimalist tradition. The
result is the perfect manifestation of this Link Restaurant Group property’s
original mission: to create a local seafood restaurant that reflects how New
Orleanians eat today. Be thankful it includes an oyster bar.

Times Picayune Top 10 List:  2014, 2015, 2017, 2018


TIMES PICAYUNE

Peche Seafood Grill earns Four Beans
Brett Anderson

Fish are beasts. Flounder resemble shrunken sea monsters, with their crooked
lips and creepy migrating eyes. You can tell they hang in the murky shadows just
by the color of their skin. It’s dark enough to show through miso chili butter.
Redfish, speckled trout and red snapper are sleeker species but all still
unmistakably animals, with tails, skeletons and spiky fins. That’s a
representative sample from my scrapbook of Pêche Seafood Grill, where meals are
lessons in piscine anatomy. Look up from your plate at any moment and you’ll
find a room of diners taking to the food like Alaskan brown bears to spawning
salmon. They’re tearing through whole gulf fish, grilled or roasted in the heat
of a live hardwood fire. The fish, the flames, the bones everyone are pulling
clean from their mouths: These are the visual signatures and culinary
touchstones of this remarkable restaurant. Still, whole fish aren’t even the
half of it. Pêche is the realization of a modest but still visionary vision: a
traditional Louisiana seafood restaurant that owes little to any particular
style of restaurant that has come before. Its chef and co-owner, Ryan Prewitt,
is not prone to wild experiments. Whatever thought process goes into Peche’s
food is concealed beneath a veneer of simplicity…


CONDE NAST TRAVELER

What to Do in New Orleans: The Black Book
Lauren DeCarlo

In the Warehouse District, Balise (refined Southern food, like Gulf shrimp pan
roast, in a historic town house), chef Donald Link’s Herbsaint (for the duck-leg
confit), and Peche Seafood Grill (ah, that smothered catfish) are all worth
pacing yourself for.


GQ

Where to Eat, Drink, and Party in New Orleans Right This Second
Brett Martin

This youngest sibling of Donald Link’s restaurant empire (which includes
Herbsaint, Cochon and Cochon Butcher) is focused on gulf seafood of every
stripe. Start with the stellar raw bar and end with a whole fish for the table.


VOGUE

Beyond the French Quarter: Experiencing New Orleans Like a Local
Todd Plummer

This James Beard Award–winning restaurant is consistently a top contender for
the best restaurant in town, with an exciting approach to seafood that preserves
local cooking techniques. The smothered catfish and Louisiana shrimp roll are
outstanding.


FOOD & WINE

Editor’s Letter by Dana Cowin

“Where have you been eating lately?” I get this question all the time. And
luckily, it’s one of my favorites to answer, since I have the opportunity to try
the most amazing restaurants around the country. So here’s a little update of
where I’ve been recently. Pêche I stopped counting after 10: That’s how many
whole fish I saw waiters carrying out to customers at Donald Link’s new
restaurant. The whole-animal trend has now been embraced by pescatarians. Two
friends and I shared a moist, flavorful grilled redfish with salsa verde. It
could have served six!


CONDE NAST TRAVELER

21 Best Restaurants in New Orleans
Paul Oswell

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, but the presentation, choice of
ingredients, and dressings is what elevates the experience beyond the tourist
traps of the French Quarter. 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.


LONDON EVENING STANDARD

Things to do in New Orleans
Amira Hashish

Chefs Donald Link, Stephen Stryjewski and Ryan Prewitt are inspired by the
cooking of South America, Spain, and the Gulf Coast at Pêche Seafood Grill.
Focused on working with local fishermen and farmers who harvest sustainably,
dishes are rustic and utterly moreish. In 2014, Pêche won a James Beard award
for Best New Restaurant in America and their standards haven’t slipped. This
place has celebrity draw too with the likes of Jennifer Lawrence booking
tables. 


CNN TRAVEL

8 of the best restaurants in New Orleans
Carly Fisher

NOLA is all about the seafood, and here you’ll find some of the freshest in
town.

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. 

 


FOOD NETWORK

Great Oyster Bars from Coast to Coast

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. Guests at the oyster bar have a prime view as busy shuckers prepare
Gulf-sourced bivalves (from Dauphin Island and Grand Isle to name a few) served
exclusively raw. After slurping the salty shells, advance to mains like a
Louisiana Shrimp Roll or the whole catch of the day. Be sure to heed the
servers’ advice and finish with the smooth and salty peanut pie from Link’s
partner in crime, Pastry Chef Maggie Scales.


BLOOMBERG PURSUITS

Six Essential New Orleans Restaurant Reservations
Laurie Woolever

New Orleans has plenty of places doing great things with oysters, crawfish, and
shrimp. But none are like the Warehouse District’s Peche, a restaurant
specializing in rustic, live-fire cooking that takes its style cues from Uruguay
and Spain as much as Louisiana’s coast and bayous. Local oysters are reliably
briny, and snapper tartare with coconut and lime, served with slices of sweet
potato and crisped rice, is soft and crunchy, creamy and sharp. Intensely
flavored shrimp bisque is a can’t-miss dish, as is the fire-grilled whole fish
of the day. Pêche is part of the Link Restaurant Group of chef-proprietor Donald
Link, whose empire includes Herbsaint, Cochon, and Cochon Butcher.


TOWN AND COUNTRY

The Most Classic Restaurants in New Orleans
Katie Chang

The seafood at this bustling, casual eatery in the Warehouse District might be
local, but the inspiration by chefs and partners Donald Link, Stephen
Stryjewski, and Ryan Prewitt is global. Make a meal out of the hearty snacks and
small plates, including the smoked tuna dip with house made saltines, crawfish
and jalapeño capellini, and fried bread. Desserts (like the salted caramel cake)
ensure your meal ends on a sweet note, too.


FOOD NETWORK

50 States of Dips
Layla Khoury-Hanold

Louisiana native Donald Link grew up visiting family in Southern Alabama and
taking trips to the Florida coast, so it’s fitting that Peche, his
seafood-centric New Orleans restaurant, celebrates the flavors and foodways of
the entire Gulf coast. Link’s Smoked Tuna Dip is reminiscent of the ones he
enjoyed at Gulf Coast fish shacks throughout his childhood, but he adds extra
Southern flair by gently smoking Gulf-caught tuna over pecan and oak woods in
the restaurant’s smoker until just cooked through. The tuna is then shredded
with forks to retain texture, and folded with Creole mustard, mayonnaise, sour
cream and Cajun spices. The creamy, smoky dip is served with Saltines, the
unofficial table cracker of NOLA seafood restaurants.


NEW ORLEANS MAGAZINE

CONCEPT OF THE YEAR – Other Fish in the Sea; and Ways to Cook Them

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. Pêche was conceived as a seafood restaurant, but after the chefs
spent time in Uruguay and Spain, they knew that a wood-burning grill had to be a
feature as well. Factor in a raw bar and a serious drinks program and you get
one of the most interesting restaurants to open in New Orleans in quite some
time. 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. That insert also lists the
oysters they have available and what they’re doing in the way of raw fish. There
are always a few other items available on the raw side – a seafood salad, crab
claws with chile and mint and a seafood platter, for example and highlights from
the “snacks” menu include a smoked tuna dip served with saltines, hush puppies
and fried bread with sea salt that’s completely addictive…. A few months ago I
ran into chef Link while I was eating at Pêche. Link (and this is true of
Stryjewski and Prewitt for that matter) is the kind of guy who lights up when
he’s talking about food. What I remember most about that conversation was the
way he described the Royal Red shrimp. He is fond of them, and justifiably so;
they’re large, sweet-salty things that are cooked in a little butter but
otherwise basically un-seasoned. They are the perfect example of what
ingredient-driven cooking should be – not an excuse for a lack of technique, but
the recognition that some things are best enjoyed simply.


TIMES PICAYUNE DINING GUIDE

Best New Restaurants
Brett Anderson

This airy warehouse space is where Donald Link, who rose to prominence as
chef-owner of Herbsaint, and Stephen Stryjewski, Link’s co-chef and partner at
Cochon, are empowering their Peche co-owner Ryan Prewitt, Herbsaint’s former
chef de cuisine, to run a restaurant of his own. Cut to the chase: At this stage
of the game, the youngest member of the modern family that is Link Restaurant
Group is as good as its sibling restaurants (both among the best in town). The
concept is south Louisiana seafood dishes, much of it cooked over hardwood
coals. The twist is that the food tastes thrillingly new without disconnecting
from tradition. After a meal at Peche Seafood Grill, it’s possible to imagine a
fantasy fish camp where ground shrimp is tossed with housemade pasta or embedded
in buttery, cocktail-time toasts; where blue crab enriches eggplant gratin or
chile-spiked capellini; where whole grilled redfish is draped in salsa verde and
drum is baked with ginger and tomato. That place is, in fact, not a fantasy;
just be sure to book a table in advance, because everyone in town appears intent
on living it at once.


BON APPÉTIT

Top 50 New Restaurants – Pêche Seafood Grill, New Orleans

Donald Link and Stephen Stryjewski—along with chef-partner Ryan Prewitt—opened
this homage to fish just down the street from their famed pork emporium, Cochon.
The centerpiece here is a roaring wood-fired grill onto which most everything on
the menu is tossed. Come here with a crew on nights when you want to eat a
grouper as big as a fire hydrant.


TRAVEL + LEISURE

On Our Radar – Restaurant Hit List

Gulf Seafood has no truer companion than Donald Link, whose Warehouse District
newcomer Pêche Seafood Grill showcases local catfish and shrimp – all cooked
over a live fire.


SOUTHERN LIVING

In New Orleans, Donald Link, Ryan Prewitt, and Stephen Stryjewski recently
revealed Pêche Seafood Grill, an open-fire emporium inspired by a trip to
Uruguay. Don’t miss the smothered cast-iron catfish, a riff on a Cajun classic.


NEW ORLEANS MAGAZINE

New Orleans chefs are reaching new scales

Great seafood has never been hard to find around here, but an argument could be
made for a certain lack of inspiration in the way many places prepare it.
However, a new wave of seafood establishments have come onto the scene offering
a different take on what can be done with the daily catch. They approach the
same ingredients with a fresh perspective – and the results are rewarding.
Pêche, the seafood-centric offering from the Link Restaurant Group, is one of
the year’s more anticipated openings. In terms of design it shares more DNA with
Cochon than Herbsaint, offering a dining room defined by floor-to-ceiling
windows and exposed wooden beams, creating a feel that’s simultaneously
contemporary and rustic. And like Cochon, the menu puts the focus on small
plates, snacks and sides. But it’s the beast of a wood-burning grill, a
custom-built iron and brick rig in the back that serves as the real engine of
Pêche and is its most defining feature…


WALL STREET JOURNAL

From the Gulf Coast, With Love: A Southern road trip shapes the seafood-centric
menu at New Orleans chef Donald Link’s latest restaurant
Julia Reed

It’s very late on an early-spring evening, and I’m sitting at the French
farmhouse table in my mother’s house in Seaside, Fla., looking at the remnants
of several astonishingly good seafood dishes and more empty wine bottles than
people. It’s the sort of scene I’ve surveyed many times at Donald Link’s New
Orleans restaurant Herbsaint, in the company of the same festive group: Donald
himself, the engine behind a Crescent City culinary empire that also includes
Cochon and Butcher; his top manager, Heather Lolley; Cochon chef-partner Stephen
Stryjewski; and Ryan Prewitt, chef-partner at the soon-to-open Pêche Seafood
Grill, the restaurant that’s a long-held dream of all four. This particular
meal, though, is about more than late-night camaraderie. It’s the culmination of
a research road trip along Florida’s Gulf Coast to collect ingredients and
inspiration for Pêche. The restaurant was originally conceived, not long after
Katrina, as a homage to the rustic seafood joints that once lined the banks of
New Orleans’s Lake Pontchartrain. Now, after seven years and similar missions to
South America and Spain, the glorified-seafood-shack concept has morphed into a
worldly, gutsy and thoroughly modern restaurant. Two key inspirations are what
Donald describes as “the primitive, soulful way of cooking” over fire in
Uruguay, and the grilling wizard Victor Arguinzoniz, of Asador Etxebarri, in the
Basque Country. Still, the team has never lost sight of the fabulous fresh
ingredients closer to home, on the stretch of beach known as the Redneck
Riviera. Our first stop is Burris Farm Market, in Loxley, Ala., where we stock
up on the muscadine wine vinegar that Donald loves, along with loaves of
fresh-baked yeast bread. 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. A
half-hour away in Pensacola, the enormous market Joe Patti’s specializes in all
things seafood. A crew of fresh-faced female 20-somethings in matching baseball
caps takes orders (“Have I asked you yet if you’re having a good day?”), while
80-something Frank Patti (son of Joe), is the barker in their midst, hawking
specials with a hand-held mike one minute and taking a cleaver to a tuna filet
the next. After the team stocks up on Florida clams, more Royal Reds, Spanish
mackerel, red snapper and scamp, a superior member of the grouper family, we
head down Highway 98 toward Seaside, 75 miles away. The road to Pêche, slated to
open on April 20, was a lot less direct. As early as 2006, Donald went so far as
to nail down a location and mock up a menu, but parking was a problem, and
everybody was already busy opening restaurants, writing books and collecting
awards (a James Beard for Donald, another for Stephen and a third for Donald’s
book “Real Cajun”). Still, they kept coming back around to seafood. So when a
spot opened up in the perfect building, a one-time livery undergoing a
meticulous restoration on a Warehouse District corner, they jumped. Not only did
the space have great character and some weird history—Jefferson Davis was
embalmed upstairs—there was room for a free-standing oyster and crudo bar as
well as a wood-burning oven, modeled after the rigs used in Uruguay and built by
Donald’s uncle Duane Link. In the kitchen at the Seaside house, the cooks get to
work while Heather and I uncork bottles of Txakolina, a dry, citrusy and
slightly fizzy Basque wine she and the boys discovered on a pilgrimage to
Etxebarri. At Pêche, one side of the oven will have a raging wood fire throwing
off coals that will be raked to the other side beneath a low grill. On our deck,
we have a cheap gas contraption instead, but Ryan manages to pull off a
perfectly cooked mackerel accompanied by delicious grilled chard, and Royal Reds
dressed with garlic, oil and lemon. 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.
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. But then Ryan comes in with
another accompaniment, snapper skin grilled to a perfect crisp and dusted with
sea salt—an ingenious receptacle for the fish and the kind of productive playing
around that all three chefs thrive on. Lunch the next day features the
time-honored combo of Budweiser and Apalachicola oysters on the half shell, and
sparks a conversation between Stephen and Ryan about the possibility of making
their own saltines. Even the perfectionist Donald rolls his eyes at that. Pêche
is poised to be a world-class restaurant, but it’s still, in part at least, an
oyster bar. In New Orleans. “Guys,” he says, “the crackers have to come in the
cellophane packets.”


×

MENUS

•
 * Lunch & Dinner
 * Dessert
 * Bar

DESSERTS

carrot sticky toffee pudding 12
cream cheese ice cream + candied pecan

salted peanut pie 14
salted peanut ice cream + chocolate sauce

key lime pie 12
buttermilk chantilly + creme anglaise

salted caramel cake  12
caramel buttercream, milk chocolate ganache

almond satsuma flan cake  11
crème caramel, almond cake + satsuma

ice cream or sorbet 7
daily selection

pastry chef maggie scales

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RAW BAR

seafood salad 15
gulf shrimp 14
steak tartare w/ oyster aioli 15
seafood platter 54

SNACKS

smoked tuna dip 9
fried bread w/ sea salt 6
hushpuppies 7
shrimp toast w/sesame + pickles  12
crispy broccoli w/ pimenton aioli  10

SMALL PLATES

catfish w/ pickled greens + chili broth 12
fish sticks w/ urban south beer batter 14
grilled chicken w/ white bbq sauce 10
spicy ground shrimp + noodles 15
fried oysters w/ pickled squash + kimchi aioli 19

SOUP & SALAD

seafood gumbo  12
mixed greens w/ goat cheese, almonds + figs 12
kale salad w/ crispy rice, peanuts + chili garlic 9

ENTRÉES

baked drum w/ mushroom broth + calas 34
grilled tuna w/ carrot, lentils + kumquat jam 36
grilled hanger steak w/ salsa verde 37
grilled chicken w/ brown rice risotto + maitake 26
jumbo shrimp w/ coconut creamed greens 29

FOR THE TABLE

whole grilled fish mp
22oz ribeye 85

SIDES

brussels sprouts w/ chili vinegar  8
brabant potatoes  7
glazed turnips w/ satsuma + dill  9
roasted pumpkin w/ shiitake + miso  10
brown rice risotto w/ sweet potato + sage  8

 

 

 

 

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DESSERTS

carrot sticky toffee pudding 12
cream cheese ice cream + candied pecan

salted peanut pie 14
salted peanut ice cream + chocolate sauce

key lime pie 12
buttermilk chantilly + creme anglaise

salted caramel cake  12
caramel buttercream, milk chocolate ganache

almond satsuma flan cake  11
crème caramel, almond cake + satsuma

ice cream or sorbet 7
daily selection

pastry chef maggie scales

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SPECIALTY COCKTAILS
– CHANGES REGULARLY – 

cocktails

charred catalan 15
gin, blanco vermouth, smoked olive

the scarlet letter   14
rye, dry vermouth, aperitivo,
bénédictine, angostura

little red corvette   14
banhez mezcal, hibiscus, jalapeno, lime       

gintilly shakedown   14
gin, rosemary, ginger, cucumber,
lemon, cava

spanish caravan   13
tximista blanco vermouth, cava,
orange cream citrate bitters

satsuma old fashion 16
bourbon, satsuma, steen’s, angostura

no surrender   15
vodka, apple whiskey, cider,
honey, lemon

 

WINES BY THE GLASS
– CHANGES REGULARLY –

sparkling
cava, conca del riu, raventós i blanc 2019    11
champagne, reims, henriot nv brut     24

white
sauvignon blanc, robertson, springfield estate 2021    12
sauvignon blanc, sancerre, girard 2021    17
chenin blanc, stellenbosch, stellenrust 2022    12
albariño, rías baixas, morgadío 2021    13
gruner veltliner, kremstal, stadt krems 2021     13
chardonnay, willamette, willakenzie estate 2018     13
chardonnay, chablis, droin 2020     21

rosé
grenache blend, mediterranee, domaine mesclances     11

red
nebbiolo, arneis, langhe, luigi giordano 2021     13
gamay, brouilly, cháteau de la terrière 2020     13
pinot noir, bourgogne, justin girardin 2020     14
cabernet sauvignon blend, napa valley, rocca family vineyards 2016     18

BEER

bottles
miller, highlife (wi)    5
abita, amber (la)    6
bayou teche, biere pale (la)    6
augustiner brau, edelstoffer pilsner (ger)    7
weihenstephaner, hefe weissbier (ger)    7
konig, pilsner (ger)    7

cans
pontoon, one ski ipa (ga) 7

cider
saint arnold dry cider (tx)    6
isastegi “sargardo naturala” (sp) 375ml    13
cambremer cidre pays d’auge (fr)    10/45

 

NON-ALCOHOLIC BVERAGES

barq’s root beer    4
mexican coke    4
fentiman’s ginger beer    6
huhu ginger beer (16oz)    8
st. pauli girl n/a    5
aqua panna still water    9
mountain valley sparkling water    9


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Dine-In Reservations – Walk-Ins welcome | Private Dining | Gift Cards

800 MAGAZINE STREET
PH. 504 522 1744



PH. 504 522 1744


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 * About
 * Menus
 * Reservations
 * Private Dining
 * Careers
 * Gallery
 * Contact
 * Shop
 * Restaurants





ABOUT US

Inspired by the cooking of South America, Spain, and the Gulf Coast, Chefs
Donald Link, Stephen Stryjewski and Ryan Prewitt designed Pêche Seafood Grill.
Focused on working with local fishermen and farmers who harvest sustainably,
Pêche serves simply prepared contemporary dishes, rustic creations cooked on an
open hearth, as well as fresh oysters and Gulf fish.

In 2014, Chef Ryan Prewitt was honored with a James Beard Foundation Award for
Best Chef: South. That same year Pêche won a James Beard award for Best New
Restaurant in America. Pêche is continuously named one of the Top 10 Best
Restaurants in New Orleans annually by Brett Anderson, Times Picayune.


 * TEAM
 * FARMS
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MENUS

“We strive to create a unique New Orleans seafood restaurant using the
traditions of live-fire cooking techniques experienced here in the South and
abroad.” - Donald Link

SEE MENUS

RESERVATIONS

Limited seating available by reservation only. Please contact us at 504.522.1744
or info@pecherestaurant.com with any questions or concerns.




PRIVATE DINING

For private dining, we are pleased to offer Calcasieu, our private dining
facility in the Warehouse District. For more information, please view our
website or call 504.588.2188.

VISIT CALCASIEU


CONTACT US

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HOURS
MON-SUN 11AM–10PM

PH. 504 522 1744
EMAIL: info@pecherestaurant.com
MEDIA REQUESTS: LIZBODET@GMAIL.COM
800 MAGAZINE STREET
NEW ORLEANS, LA 70130