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Posted on 4/30/13 at 3:27 pm to xXLSUXx
quote:
What? I don't understand. You just swallowed the shells and all? I'm not to sure about that. What about it made them better this way?
Pulled off the head and ate the shells and all. The garlic butter sauce was on the outside and the shell was nice and crispy from the wood fire grill.
ETA: I was skeptical at first as well. I convinced my friend to try his 2nd shrimp that way too and he agreed - much better w/ the shell.
This post was edited on 4/30/13 at 3:29 pm
Posted on 4/30/13 at 4:32 pm to xXLSUXx
Peche was great. Very cool feel.... Similiar to interior appearance to Cochon n Laffy.
2 of us split small plates and 2 had entrees.
Ordered:
Mussels w/ Fennel Aoili
Royal Reds with Garlic Butter
Smoked Tuna Dip
Hushpuppies
Louisiana Shrimp Roll
Grilled Lamb Sirloin with Salsa Verde
Grilled Swordfish (Fish of the Day)
I really, really enjoyed the tuna dip. Big fan of smoked tuna. Mussels were good, but I liked them the least. Shrimp roll was excellent, and bread tasted like it left the oven to our plate. I did not taste the lamb or the swordfish.... But my dining partners raved about them. Took pics of the small plates. (I have always seen folks eat bbq shrimp with shell on, never did it. Tried one of these today. Wasnt bad. Tried only 1 that way tho)
Royal Red included 8 shrimp. Shrimp Roll was a full serving (not on small plate menu). Mussell small plate had approx 20 in it. Both entrees were plenty big.....
2 of us split small plates and 2 had entrees.
Ordered:
Mussels w/ Fennel Aoili
Royal Reds with Garlic Butter
Smoked Tuna Dip
Hushpuppies
Louisiana Shrimp Roll
Grilled Lamb Sirloin with Salsa Verde
Grilled Swordfish (Fish of the Day)
I really, really enjoyed the tuna dip. Big fan of smoked tuna. Mussels were good, but I liked them the least. Shrimp roll was excellent, and bread tasted like it left the oven to our plate. I did not taste the lamb or the swordfish.... But my dining partners raved about them. Took pics of the small plates. (I have always seen folks eat bbq shrimp with shell on, never did it. Tried one of these today. Wasnt bad. Tried only 1 that way tho)
Royal Red included 8 shrimp. Shrimp Roll was a full serving (not on small plate menu). Mussell small plate had approx 20 in it. Both entrees were plenty big.....
This post was edited on 4/30/13 at 4:33 pm
Posted on 4/30/13 at 4:38 pm to bossflossjr
Was in there for lunch today as well.
Raw tuna with fresno peppers and basil and raw swordfish with lemon, sea salt, and squash blossoms blew any sushi out of the water.
Raw tuna with fresno peppers and basil and raw swordfish with lemon, sea salt, and squash blossoms blew any sushi out of the water.
Posted on 4/30/13 at 4:42 pm to BlackenedOut
quote:Shoulda known you would go for the raw fish...
Raw tuna with fresno peppers and basil and raw swordfish with lemon, sea salt, and squash blossoms blew any sushi out of the water.
Posted on 4/30/13 at 4:49 pm to Neauxla
Dammit I hate all of yall.
Posted on 4/30/13 at 4:50 pm to Winkface
I would have taken you
Posted on 5/2/13 at 8:37 am to Neauxla
Bumping this thread after having a fantastic meal here last night. The wife and I shared a bunch of small plates and one large plate.
Small plates:
Raw tuna with chopped chilis and orange
Seafood gumbo
Catfish with pickled greens and chili broth
Spicy ground shrimp and noodles
Large plate was the daily fish (I know, poor ordering). But seriously, the daily fish was tilefish, a personal favorite of mine. The tilefish was served on a bed of braised greens in a beet broth. This was the best thing I had on the night. Tilefish was cooked perfectly, and seasoned just enough to form a crust but not overpower the tilefish.
Everything was excellent. My favorite small plate was the catfish with greens. I really like the way that Link takes Louisiana home cooking staples and scales them up to a level that I could never do at home. I think that is what draws me to his restaurants.
We finished the meal off with coffee and the chocolate peanut butter banana pie. Great as well.
Another thing that impressed me was the fish that he featured on the menu for the day. The daily fish was tilefish and the "whole" daily fish was red grouper. It was very refreshing to see him offer high quality local fish that are not on the menu at many restaurants.
Small plates:
Raw tuna with chopped chilis and orange
Seafood gumbo
Catfish with pickled greens and chili broth
Spicy ground shrimp and noodles
Large plate was the daily fish (I know, poor ordering). But seriously, the daily fish was tilefish, a personal favorite of mine. The tilefish was served on a bed of braised greens in a beet broth. This was the best thing I had on the night. Tilefish was cooked perfectly, and seasoned just enough to form a crust but not overpower the tilefish.
Everything was excellent. My favorite small plate was the catfish with greens. I really like the way that Link takes Louisiana home cooking staples and scales them up to a level that I could never do at home. I think that is what draws me to his restaurants.
We finished the meal off with coffee and the chocolate peanut butter banana pie. Great as well.
Another thing that impressed me was the fish that he featured on the menu for the day. The daily fish was tilefish and the "whole" daily fish was red grouper. It was very refreshing to see him offer high quality local fish that are not on the menu at many restaurants.
Posted on 5/2/13 at 9:45 am to Woody
I agree, the place is great. Link knows how to elevate traditional dishes, and this Peche is no exception.
What did you think of the Gumbo? I didn't try the gumbo or other soup when I went, but I would like to try it.
quote:
Seafood gumbo
What did you think of the Gumbo? I didn't try the gumbo or other soup when I went, but I would like to try it.
Posted on 5/2/13 at 10:05 am to Oenophile Brah
First a disclaimer...I'm not a huge seafood gumbo fan. I much prefer chicken/duck and andouille. That being said, my wife loved it, I thought it was very good, not quite great. It had a nice dark roux, smokey flavor, and was served with a cracked crab. There wasn't much seafood in it besides the crab. It's definitely more "cajun" gumbo than "creole" gumbo, as you would expect from Link.
Posted on 5/2/13 at 10:56 am to Woody
I went last Friday night and i thought it was fantastic.
But, did anyone find it incredibly loud? We had a table of 6 and couldn't hear across the table. We are all in our upper 20's so hopefully it wasn't our hearing that was the problem
But, did anyone find it incredibly loud? We had a table of 6 and couldn't hear across the table. We are all in our upper 20's so hopefully it wasn't our hearing that was the problem
Posted on 5/2/13 at 11:01 am to nolaTiger24
I find it about the same noise level as Cochon. All that exposed wood, concrete, glass is going to reverberate sound. It also seemed about as loud to me as Good Friday at Brunings (RIP).
Posted on 5/2/13 at 11:03 am to nolaTiger24
quote:
I went last Friday night and i thought it was fantastic
I was there friday too.
quote:
did anyone find it incredibly loud?
Yes, it's loud. I didn't have any issues trying to talk with my guest. I could see a bigger table having trouble across the length of the table. I think once the craze dies down, that won't be as big a problem. I like how the rooms are slightly seperated into segments by the piers. It's definitely not a quiet, formal fine dining experience.
Posted on 5/2/13 at 11:04 am to Oenophile Brah
It was loud but everyone at my table could hear each other.
Posted on 5/2/13 at 11:08 am to Neauxla
Yea I agree, I'm fine with it, but a table across from us did complain.
Posted on 5/2/13 at 11:13 am to nolaTiger24
One thing they ought to do to damper the sound is staple foam to the underside of the tables and seats of chairs.
Posted on 5/2/13 at 11:38 am to BlackenedOut
Just made a reservation for the end of the month.
Posted on 5/10/13 at 9:11 am to TigerWise
quote:
Peche
Went for round 2 last night.
Great again, no issue's whatsoever. Had a 3 top this time and ordered:
1 Salmon Crduo - salty, came with an interesting basil? sauce and they give you the fried skin. Delicious!
2 Tuna Crudo- had a fresher/cleaner taste then the salmon. great little bite.
3 Smoke tuna dip- very strong smoke flavor. I thoroughly enjoyed with the provided cracker, but my gluton free friend didn't enjoy as much sans cracker. Her problem
4 feta salad - looked damn good but it's a salad
5 ground shrimp pasta plate- rich, with deep flavors. Different then the dan dan noodle dish I had at Herbstaint Months ago. It wasn't nearly as spicy, but was very enjoyable.
6 grilled mussels- dish that is hard to pass up whenever I go. I only ate 2, part of a share.
Then a few drinks I had the Venice Rising- citrus heavy but very refreshing.
Another great outing at a place that has hit the ground running.
One observation, I would like to see more crudos or lighter fish offerings. Most of the small plates are a tad on the heavy side. I realize the entree's seem to be home to the lighter dishes but I would prefer a few smaller options as well. Just a though, curious if anyone else had same impressions.
Lastly, the actor who played Mark Zuckerburg(don't know his name) was sitting at the bar at the same time. He looked like he was freaking out just sitting there.
Posted on 5/10/13 at 10:02 am to Oenophile Brah
I think, although it may not be correct, that one of the uses of the crudo raw bar station is to showcase incredibly fresh, awesome product. Having more options might mean it would require them to carry more inventory which could happen the showcase of the fish, but this is just an assumption.
I've been struck by all the raw fish offerings with their cleanness of flavor, even sometimes bordering on simple or bland, but in a good way. Its really rare to taste fish that hasn't really been fussed with, even in sushi places.
I've been struck by all the raw fish offerings with their cleanness of flavor, even sometimes bordering on simple or bland, but in a good way. Its really rare to taste fish that hasn't really been fussed with, even in sushi places.
Posted on 5/10/13 at 10:37 am to BlackenedOut
quote:
Having more options might mean it would require them to carry more inventory which could happen the showcase of the fish, but this is just an assumption
Not sure what you are saying here. I agree, maybe over time they can afford to carry a few more variations for a raw bar. Clearly that carries a higher cost and requires a wanting audience.
quote:
I've been struck by all the raw fish offerings with their cleanness of flavor, even sometimes bordering on simple or bland, but in a good way. Its really rare to taste fish that hasn't really been fussed with, even in sushi places.
I just love it. I remember going to Marisol, pre katrina, and Pete V. would have a raw offering that came with a few different kinds of powders to add just a touch of flavor. You really can't beat great raw product.
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