“Pêche is part of a large local restaurant group that can provide farms with enough business to sustain good farming practices and a good income. We’re passionate about using sustainable fresh seafood while supporting our local fisheries with an understanding of how it affects the environment.”

Whole grilled fish with salsa verde; local oysters on the half shell; daily selections of crudos.

The heady scent of live-fire that fillsthis airy space alights from the main cooking source – a wood-fired oven overseen by chef/partner Ryan Prewitt and his team, who practice techniques inspired by those found in South America, Spain, and the Gulf Coast. Dishes are brought to life with the help of local producers who Prewitt knows on a first-name basis. The chef is also involved with the Gulf Coast Seafood Alliance, which advocates for the sustainability of seafood in the region. All of this equates to a remarkable dining experience, and proves Pêche’s community-minded mission.

“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.” –Brett Anderson, Times Picayune