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Started By
Message
Peche, A Very Basic Review
Posted on 3/6/14 at 10:12 pm
Posted on 3/6/14 at 10:12 pm
It's a very nice restaurant . Highly recommend it.
7:30 reservation and the place was packed. Very comfortable atmosphere, great staff, and excellent service.
Started with oysters and the tuna crudo.Two dozen from La. and Alabama , respectively, and half a dozen from Massachusetts . Excellent quality , which should be the case this time of year. Served with a traditional cocktail and Mignonette The Mignonette was awesome...best I've ever tasted, by far.
The crudo was excellent, too. Served with mushrooms and dressed with two contrasting sauces, it should be on anyone's order.
Had an order of the catfish and picked greens (collards), with onion and garlic. Very nice dish.
Runt had a bowl of crawfish bisque. No stuffed head, but the consistency and flavor were spot on. Served with a small dollup of whipped cream.
Cobia belly was split by both of us. A generous portion, it was seasoned well , dressed with pickled onions and fresh mint, and very succulent. Perfectly cooked with awesome flavor.
Dessert was a pineapple rum cake with a house made ice cream and a flourless Madagascar chocolate cake, both good but the rum cake was the best of the two.
This place was casual, comfortable and well worth the effort. Will do again.
The cobia belly
The crudo
7:30 reservation and the place was packed. Very comfortable atmosphere, great staff, and excellent service.
Started with oysters and the tuna crudo.Two dozen from La. and Alabama , respectively, and half a dozen from Massachusetts . Excellent quality , which should be the case this time of year. Served with a traditional cocktail and Mignonette The Mignonette was awesome...best I've ever tasted, by far.
The crudo was excellent, too. Served with mushrooms and dressed with two contrasting sauces, it should be on anyone's order.
Had an order of the catfish and picked greens (collards), with onion and garlic. Very nice dish.
Runt had a bowl of crawfish bisque. No stuffed head, but the consistency and flavor were spot on. Served with a small dollup of whipped cream.
Cobia belly was split by both of us. A generous portion, it was seasoned well , dressed with pickled onions and fresh mint, and very succulent. Perfectly cooked with awesome flavor.
Dessert was a pineapple rum cake with a house made ice cream and a flourless Madagascar chocolate cake, both good but the rum cake was the best of the two.
This place was casual, comfortable and well worth the effort. Will do again.
The cobia belly
The crudo
This post was edited on 3/7/14 at 7:55 am
Posted on 3/6/14 at 10:20 pm to OTIS2
I've had king snake belly but never cobra
Posted on 3/6/14 at 10:25 pm to Caplewood
quote:. Expand your palate.
I've had king snake belly but never cobra
Posted on 3/6/14 at 10:31 pm to Caplewood
quote:
I've had king snake belly but never cobra
I like copperhead when it's in season.
Posted on 3/6/14 at 10:33 pm to OTIS2
I'm so glad you include pics. They have the best food porn.
Posted on 3/6/14 at 11:34 pm to OTIS2
Sounds like you started the same way I did...
Posted on 3/7/14 at 7:09 am to OTIS2
Looks good. I'll have to add it to the list
Posted on 3/7/14 at 7:45 am to Degas
not kidding, and didn't google. Even if I'd known how to spell it, I'd have screwed that up.I'll fix it.
I rarely sauce an oyster, but their Mignonette was special. Had a great red wine vinegar base. The cocktail, I ate with crackers, as I usually do.
I see two of those vile Left Coast oysters on your tray. I've never tasted a West Coast oyster worth the space on my fork, much less the price I've paid.
I rarely sauce an oyster, but their Mignonette was special. Had a great red wine vinegar base. The cocktail, I ate with crackers, as I usually do.
I see two of those vile Left Coast oysters on your tray. I've never tasted a West Coast oyster worth the space on my fork, much less the price I've paid.
This post was edited on 3/7/14 at 8:01 am
Posted on 3/7/14 at 9:50 am to Degas
I was picking on Otis. I knew what it was. I figured his phone screwed up the spelling, but he's admitted to otherwise.
Posted on 3/7/14 at 10:13 am to Gris Gris
I pay people to spell for me...because I can't spell worth a damn and this crappy "auto correct" is usually automatically wrong.
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