No. 21 in the world · November 2026
Pêche Seafood Grill
No. 21The one to order off the fire
The whole grilled fish for the table and the smoked tuna dip
What it burns: A brick and iron wood-burning grill
Ryan Prewitt and Donald Link built it after trips to Uruguay and Basque grills; James Beard's best new restaurant in 2014.
Cook it at home
Whole grilled fish with garlic and chili oil (a la bilbaína)
45 min, 30 min hands-on · 2 to 3 people. The Getaria turbot, at home: a whole fish grilled on the bone stays juicy, and the sizzling garlic, chili and vinegar oil poured over at the end is the Basque finish. Turbot, branzino, sea bream or snapper all work; a fish basket makes turning easy.
Is this your place?
You're No. 21 on the Fire 50. Make your card above (it downloads, or opens your share sheet on a phone), post it, and tag @chefamazing. Here's your badge for your site; it always shows this month's rank:
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Checked November 4, 2026. Hours change and some sell out early; check before you cross town.
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