TasteTwenty Chef Nicole Cabrera Mills’ New Orleans Dining Guide
Ahead of the Taste America New Orleans event, the Pêche chef shares her picks for can’t-miss classic eats and new hot spots.
Photo: Sam Hanna
Fri, September 19, 2025
Editor’s Note: The James Beard Foundation’s Taste America® culinary series presented by Capital One brings together chefs, special guests, and diners from across the country to celebrate the local independent restaurants at the heart of our communities. The Taste America TasteTwenty cohort, comprised of 20 exceptional chefs and changemakers, will showcase their talents and represent their city’s independent restaurant community at walkaround tastings and dinners nationwide.
These chefs are not only creative dynamos in the kitchen, they're also avid diners, so we’re introducing a special city guide series where each TasteTwenty chef will share what they love about their city’s food scene.
Next up in our series is James Beard Award semifinalist® Nicole Cabrera Mills, who helms the kitchen at James Beard Award winner® Pêche, a seafood-focused restaurant in New Orleans that highlights sustainable sourcing and serves simply prepared contemporary dishes and rustic creations alike. Ahead of her Taste America event, chef Mills shares her favorite places to eat and drink in New Orleans, including an iconic restaurant’s sleeper hit dish, the sandwich at the top of her city’s must-try bites list, and the James Beard Award–nominated restaurant that is her go-to for a special occasion dinner.
The crab rice at Pêche.
What does it mean to be part of the JBF Taste America TasteTwenty cohort?
I am thrilled to be a part of this cohort. [I was] very excited to get to meet the other chefs and do the [tour kick-off] event in L.A. with them.
What do you love about the food scene in your city?
There are so many great restaurants operating at such a high level with food and service.
Go-to spot to take visitors:
Herbsaint is a classic. The carbonara is exceptional. Don't sleep on the crab salad with watermelon gazpacho. The duck confit with dirty rice is a classic.
Must-try dish in your city:
Collard Green Melt at Turkey and the Wolf.
Snapper ceviche at Pêche.
Best special occasion restaurant:
Emeril's goes all-out when you are celebrating something special. It's a very personalized experience. I went there to celebrate my nomination for Food & Wine Best New Chef 2024.
What does an ideal night out in your city look like?
Pregame at Patron Saint, a lovely wine bar, dinner at Acamaya, nightcap at Jewel of the South.
What restaurant are you most looking forward to checking out?
Evviva. Rebecca Wilcomb is the executive chef at Evviva. She is a very talented chef. I'm excited to get to enjoy her food again.
Restaurant dish you’d cry over if they took it off the menu:
Uni and Ikura Hand Roll at Sukeban.
Favorite food/drink specialty shop:
Hansen's Sno-Bliz. Everyone needs to experience Hansen's snowballs.
Who is another chef you admire in your city (and why):
Ana Castro. Her food is amazing. There is so much love and soul in her food. She has a very distinctive signature when it comes to her style.