From the restaurant's website:
"Located in the heart of the historic French Quarter, GW Fins ensures the highest-quality seafood featuring only the best from local waters at their seasonal peak. This commitment to freshness, variety, and to our guest, are some of the many reasons GW Fins prints its menu daily. ... [featuring] dishes such as lobster dumplings, wood-grilled sea scallops with a wild mushroom risotto, cashew peppercorn swordfish and individually prepared apple pie ... The award-winning wine list boasts more than 100 wines, 70 of which are available by the glass."
Collared shirt for men. No flip-flops. Reservations suggested. Full bar. Serving dinner nightly.
Gambit Weekly: Best Seafood Restaurant, 2010 readers' poll
The Times-Picayune: Top 100 Restaurant, 2010
Zagat 2011: 26 food rating (extraordinary to perfection)
The New Orleans Menu by Tom Fitzmorris: **** (excellent and ambitious)
" … Chef Tenney Flynn seems to have brought renewed sense of purpose to the restaurant's food; this year, I haven't had a local seafood dish more memorable than his crab pot stickers in moss-green pea shoot butter."
— Brett Anderson, The Times-Picayune, Oct. 23, 2009
From the restaurant's website:
"Located in the heart of the historic French Quarter, GW Fins ensures the highest-quality seafood featuring only the best from local waters at their seasonal peak. This commitment to freshness, variety, and to our guest, are some of the many reasons GW Fins prints its menu daily. ... [featuring] dishes such as lobster dumplings, wood-grilled sea scallops with a wild mushroom risotto, cashew peppercorn swordfish and individually prepared apple pie ... The award-winning wine list boasts more than 100 wines, 70 of which are available by the glass."
Collared shirt for men. No flip-flops. Reservations suggested. Full bar. Serving dinner nightly.
Gambit Weekly: Best Seafood Restaurant, 2010 readers' poll
The Times-Picayune: Top 100 Restaurant, 2010
Zagat 2011: 26 food rating (extraordinary to perfection)
The New Orleans Menu by Tom Fitzmorris: **** (excellent and ambitious)
" … Chef Tenney Flynn seems to have brought renewed sense of purpose to the restaurant's food; this year, I haven't had a local seafood dish more memorable than his crab pot stickers in moss-green pea shoot butter."
— Brett Anderson, The Times-Picayune, Oct. 23, 2009