Pêche

Pêche Seafood Grill was created by chefs Donald Link, Stephen Stryjewski and Ryan Prewitt. In 2014 Pêche won the James Beard Foundation Award for Best New Restaurant and Ryan Prewitt won Best Chef: South; it receives repeated local recognition, including consistent placement in Brett Anderson’s Top 10 Best Restaurants in New Orleans. Nicole Mills joined the opening team and became Chef de Cuisine in 2019; she was named to Food & Wine’s 2024 Best New Chefs and was a 2025 James Beard semifinalist. Pêche offers private dining through Calcasieu in the Warehouse District. The dining room centers on rustic, live-fire cooking at an open hearth, and photography emphasizes a warm, wood-fired, contemporary coastal aesthetic. The venue projects a casual yet focused seafood-grill vibe that highlights hearth-driven technique. The cooking blends South American, Spanish and Gulf Coast influences, with a market-driven, seasonal menu that sources sustainably from local fishermen and farmers and emphasizes simply prepared coastal seafood. Nicole Mills is Chef de Cuisine. Specialties include fresh oysters, Gulf fish, open‑hearth and wood‑fire grilled seafood, rustic live‑fire dishes and contemporary coastal seafood plates.