Pêche Seafood Grill
Donald Link’s exceptional take on seafood here parallels his outstanding way with meat at Pêche’s porkier cousin, Cochon, also in the Warehouse District. The chef is known for his modern, risk-taking interpretation of Louisiana cooking that’s always fun. (Think of him as the David Chang of NOLA.) In this buzzy—as in loud—dining room, start with Gulf oysters from Alabama’s Dauphin Island or Louisiana’s Champagne Bay, then follow with the smoked tuna dip and saltines, the spicy ground shrimp over noodles, and the whole fish grilled over live fire, prepared differently on different days. Not so into seafood? The 22-ounce rib eye is also divine.
PRO TIP: Go with a large group so you can take advantage of the large-format dishes.
THE DETAILS: Reservations are essential. If using OpenTable, make sure you select the Pêche in New Orleans; there’s another (no relation) in Austin.
