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Oct 14, 2013 02:25 PM


Finally went on Saturday night. The place was packed and about as loud as any restaurant in New Orleans. The design has similar elements to its sister restaurant Cochon, which means it’s simple yet chic. We had a 9:30 reservation and got there early and were seated immediately. The service is a group effort, but both our waiters were very attentive. Unfortunately my wife and my friend’s wife weren’t feeling well and had to leave shortly after we ordered our entrees. Oh well, more to eat for me and my friend from out of town. We had the white fish ceviche over butterbean puree. It was good, but could have used a little more acidity. The seafood bisque was decent, but needed a little more seafood. Raw oysters were fresh and served with an awesome vinaigrette. For my entree, I had an excellent baked fish with tomato, jalapeno and rice fritters. The fritters added a nice crispy texture to the dish and it was very spicy, which was fine by me. My friend ordered a shrimp roll which he said wasn’t as good as a lobster roll (I thought that would have been obvious). I watched the table next to us devour a whole fish. That night’s menu had about six to choose from ranging in price from $34-$157 and the size of the fish varied from 12oz. to 28oz. I would love to go back when the wife is feeling better or when I’m with more adventurous eaters because the whole fish seemed like the way to go. I wouldn’t go here if you aren’t in the mood for fish. Even seafood lovers might be disappointed because there wasn’t much in that department either. All in all, it’s a really nice addition to the New Orleans’ restaurant scene and has dishes that you can’t get anywhere else in town.

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    1. Tonight was our first time at Pêche. It was pretty empty although that may not be surprising for a Monday at 6:00 pm.

      We sat at the bar and found the service attentive and friendly. The raw tuna, smoked tuna dip, and grilled eggplant with chile were all quite delicious. The only disappointment was lack of a red Zinfandel on the wines by glass menu. I enjoyed the Rosé and LA31 so it was nice to try something different.

      If we had more time here, we would definitely return.

      Pêche was a highlight in our casual dining experience this trip.

      1 Reply
      1. re: globocity

        We went Monday night too, 7:30 pm reservation. The restaurant was just about full. Our table of six shared about six sides and two whole fish, flounder and snapper, grilled and delicious! We all enjoyed. Also shared desserts and a couple bottles of good Cabernet Sauvignon. And we had cocktails to start. We will be back!

      2. Thank you for the review. Sorry to hear about the noise factor, but that has become very popular with many restaurant designers.

        Also sorry to hear that the dishes were lacking, as we have heard, and read so many great reviews.



        14 Replies
        1. re: Bill Hunt

          Lacking? Did we read the same review?

          1. re: kibbles

            Well, maybe, but maybe not?

            <<We had the white fish ceviche over butterbean puree. It was good, but could have used a little more acidity. The seafood bisque was decent, but needed a little more seafood.>>

            To me, that sounds "lacking," but who knows?


            1. re: Bill Hunt

              ah. i saw the "more for me" and "excellent" and didn't pickup on that.

              tho i find the crit that there wasn't much seafood odd -- bisque isn't a chunky soup loaded with stuff. bisques are strained cream soups. and the menu is absolutely loaded with seafood...

              1. re: kibbles

                Today’s Entrees

                grilled tuna w/eggplant + basil 25
                smothered catfish 16
                louisiana shrimp roll 14 daily fish - mp
                grilled skirt steak w/salsa verde 24
                chicken diablo 21
                baked drum w/ginger, tomato + crispy rice 18

                plus the half dozen whole fish options

                Other than the shrimp roll which was kinda like a seafood salad po boy, there is no seafood entree. There were seafood apps, but if you’re in the mood for a seafood entree, I wouldn’t recommend the shrimp roll leaving you with only seafood small plates.

                As for the bisque, I think what makes a bisque great is something crunchy (crouton) or a different texture (pieces of shrimp or crab) to offset the creaminess of the soup. Otherwise, it just falls flat (just my opinion).

                1. re: shanefink

                  Don't tuna, catfish and drum qualify as seafood?

                  1. re: mikeh

                    +1 on this question (also note the daily fish at market price). I'm very confused about how seafood is being defined when it appears to me that five of the seven listed entrees are aquatic critters.

                  2. re: shanefink

                    well...while you may enjoy mixed textures, that really isnt what defines a good "bisque", which are known for their smoothness. a good bisque can absolutely stand on its own based on flavor alone, and is not dependent on chunky particulates. perhaps the flavor of Peche's doesnt, but not being chunky is not a fair crit of a bisque.. bisques are not the same as chowders or stews.

                    as for seafood entrees -- 1) drum, 2) tuna, 3) shrimp, 4) whole fish of the day, 5) special of the day (not on menu but announced when seated. the sword fish was excellent). plus about 10 different seafood small plates... it's absolutely a grilled seafood restaurant. in fact thats what it says on their logo :)

                    1. re: kibbles

                      Oh, you may have started up a haymaker for people to walk into: I have seen fights over the definition of "bisque" for years. To the camp that believes bisques have cream or milk, the question is: what about Crawfish Bisque? And, what about things with cream or milk (oyster stew) that are NOT bisques? I agree with you that there need not be a crunch element but, really, I come back to what a local chef of a now gone but elegant restaurant told me one time: If its a soup it's $5, if its a bisque it's $10.

                      1. re: hazelhurst

                        Wow, I never considered all those fish as seafood. I think of seafood as shrimp, scallops, clams, mussels, oysters, crab, lobster and I always thought of fish as, well, fish. But, I can see your point and when you look it up on line, it says "shellfish and sea fish, served as food.” So I guess what I meant to say is that their menu is a little lacking on the shellfish entrees.
                        As for the bisque, I do want it smooth and creamy, but usually prefer mine with a little bit of crunch. Their particular version just tasted like shrimp broth and I didn’t care for it much.

                        1. re: shanefink

                          noun \-ˌfüd\

                          fish and shellfish that live in the ocean and are used for food


                          1. re: Gizmo56

                            I, too, have often heard the term "seafood" to be used to mean the non-fish items, i.e., primary shellfish. I have many friends who are allergic to one or the other, and they make it a point to refer to "fish that swim" or something like that. Since I love it all, I just shrug my shoulders.

                            1. re: ClevelandRandy

                              I've seen that usage, too. But it has never made sense to me. "Seafood" logically includes fish as well as shellfish. A "seafood restaurant" typically refers to a restaurant that serves fish as well as shellfish--fish is often more prominently featured in the menu than shellfish.

                        2. re: hazelhurst

                          bisques do have cream, and can be crawfish -- a classical bisque is a creamy soup made with strained crustacean broth/stock. lobster, shrimp and crab bisques are the most popular. that it be completely free of chunks is no problem at all.

                          but as you say, marketers today are billing vegetable cream soups as bisques in attempts to elevate them.

                          1. re: kibbles

                            But crawfish bisque in the classic Louisiana form has no cream..that's my point

            2. Thanks, shanefink.

              Your reviews are always fun... and this one sure started an interesting discussion regarding the definition of seafood. Haha.

              Heading to Peche later in the month and will likely focus on the whole fish "concept" since that seems unique for NOLA, and other locales, too.

              Here are Mains/entrees shown on the Peche site tonight:

              grilled tuna w/eggplant + basil 25
              smothered catfish 16
              louisiana shrimp roll 14
              daily fish - mp
              grilled skirt steak w/salsa verde 24
              chicken diablo 21
              baked drum w/ginger, tomato + crispy rice 18
              22oz ribeye 60
              whole grilled fish mp