GW Fins
Seafood restaurant · French Quarter ·
Creative, ever-shifting seafood menu in stylish warehouse space
Creative, ever-shifting seafood menu in stylish warehouse space
"A New Orleans seafood kitchen known for precise fish butchery that yields significantly more usable meat and for pioneering large-scale dry-aging of tuna and swordfish; byproducts are transformed into an extensive seacuterie program that produces items like swordfish mortadella and andouille, tuna pastrami, blood sausage, and fish-skin cracklins, reflecting a nose-to-tail ethos applied to seafood." - Adam H. Callaghan
"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 of the rotating options are ones 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. Get access to exclusive reservations at this spot with Chase Sapphire Reserve. New cardmembers get $300 in annual dining statement credits." - chelsea brasted, zella palmer, carlo mantuano, megan braden perry
"GW Fins celebrates everything seasonal, fresh, and from the water, with chef Michael Nelson dreaming up dishes like the delicate lobster dumplings and creative scalibut, a scallop-encrusted filet of halibut served with royal red shrimp risotto. The upscale French Quarter restaurant’s dedication to its product — think fish collars, sheepshead, sea bass, and more — makes GW Fins a great special occasion choice. Chef Mike’s new commitment to dry aging primal cuts of swordfish and tuna, brings spectacular umami-laden results." - Beth D’Addono
"Fish is serious business at GW Fins, where chef Michael Nelson is a leading proponent for Gulf-to-plate dining and using the entire fish in innovative ways. The menu changes constantly, based on what fish is fresh and always sustainable, but recent menus can be viewed on the website. The lobster dumplings are delicious little clouds and are almost always on the menu, as is the Scalibut, its famed scallop-encrusted halibut dish." - Clair Lorell
"The French Quarter seafood staple led by Michael Nelson was named a semifinalist for Outstanding Restaurant." - Clair Lorell