Unlike the porky philosophy of its sister restaurant, Cochon Butcher, Pêche Seafood Grill is all about fish and seafood. Despite the difference in their focus, both restaurants, from acclaimed chef Donald Link, are essential foodie stops for anyone looking to experience the full spectrum of Louisiana cuisine.

Pêche Seafood Grill, as the name suggests, has a roaring wood-fired grill at its heart, on which most menu items sojourn for a time before being perfectly plated. The sear and the smoke lends almost every dish a little something extra. It’s simple, but effective. The restaurant itself almost seems to take its cue from the traditional mode of cooking, with its warm colour scheme and rustic charm.

Catfish is a winning dish here, appearing both smothered and in a piquant chilli broth with pickled greens. But if you’re lucky, the whole grilled fish the day you get there will be redfish. In fact, while this dish is intended for the whole table – much like the glorious 22oz ribeye – it’s so good you should make sure to go with people who don’t mind if you take more than your share.

If in season, a great meal here starts with freshly shucked Gulf oysters. But don’t fret if not. There’s always Gulf shrimp, hushpuppies, smoked tuna dip, or the simple, yet delectable, fried bread with sea salt to kick off your meal. There are even some non-fish choices for those who can’t resist the allure of grilled lamb skewers or chicken with white BBQ sauce. Just try to save room for dessert. Maggie Scales is the pastry chef at Pêche Seafood Grill, meaning there are lust-worthy pies (the salted peanut, with salted peanut ice cream and chocolate sauce is a must, especially if accompanied by a glass of Mitchter’s small batch bourbon), cakes and tarts waiting to be devoured.