I forgave the service (slow as molasses) at Donald Link's newest seafood spot, Peche, where highlights included crab-and-chilies capellini, fried bread, and fish sticks. Go with a crowd and order everything.
This was my third visit to Donald Link's pescatarian rejoinder to the pig-centric Cochon, but it was the first time that I ordered the whole redfish. If you're a party of more than two, it's a must. Start with oysters, perfectly sweet and salty gulf shrimp, and cobia collar if it's on the menu, then move onto the main event. Pair the whole thing with bubbles and save room for key lime pie and salted caramel cake.
Brussels sprouts are the "it" vegetable at the moment in New Orleans. Special preparations appear on many fine dining restaurants' menus, including this fried version with chile vinaigrette at Peche, the new seafood restaurant from Chef Donald Link.