"New Orleans is undoubtedly a seafood city, but most places do the same type of fish, along with the same preparations—we’re talking about you, fried catfish with some sort of cream sauce and a handful of crawfish tails or crabmeat on top. Even though that’s lovely, GW Fins is where you come for innovative seafood dishes with fish that was probably swimming that morning. Among the most impressive are the options that mimic meat, like the dry-aged yellowfin and bluefin “ribeyes” or the muffaletta sliders made with cuts of swordfish. Grab a table near the huge windows, do some prime French Quarter people-watching, and always end the meal with a Salty Malty ice cream pie." - Megan Braden-Perry
