Peche has recently been honored with the James Beard Award and it’s all thanks to Chef Ryan Prewitt, Chef of the South. I’m not going to lie, when Peche opened, I wasn’t very impressed with the menu…very simple and nothing stood out to me. I’ve heard good things from friends so I decided to give it a shot…
The feel is very “Nautical” as I described it to my friend. It’s almost like you’re dining beneath a pier…a really nice one. Dress is very casual and comfortable…especially for an award-winning restaurant, but I love that!
Now onto the food!
Massachusetts, Island Creek Oysters.
These oysters were a bit smaller and more briney than the Gulf oysters. The strange thing is that I remember the gulf oysters tasting JUST like this many years ago. Maybe the gulf waters have changed…
I prefer the gulf oysters…large, plump, and refreshing. “The Chef” preferred the Massachusetts oysters for the brininess
Shrimp + Fontina Croquettes.
Fried Brussel Sprouts with Chili Vinegar.
Crab + Jalapeno Capellini.
Fish Sticks with LA31 beer batter.
Crab Claws with Chili Vinegar.
Shrimp + Corn Bisque.
Grilled Skirt Steak with Salsa Verde.
For a seafood restaurant, this steak was probably better than any other steakhouses in the city.
Meyer Lemon Pudding Cake. Vanilla Mascapone. Macerated Blueberries
WOW…I am a little upset that I didn’t try Peche earlier. The simplicity of the menu is just what I love, but was so skeptical about in the beginning. Every dish was well-executed and it’s very difficult the rank them by favorites. I will say that the fish sticks were the best fish sticks I’ve ever had! Everything from the moistness of the fish to the crisp of the batter. There’s only so much that words can describe so you’ll just have to try Peche for yourself.
Make sure to make your weekend reservations in advance. Ever since the James Beard award recognition, reservations are filling up quick!