If you're looking for seafood, you won't be disappointed with GW Fins, which impresses with quality and variety—the bounty of fish species from around the world is among the menu's lures. Chef Tenney Flynn's menu changes daily, depending on what's fresh, but typical dishes have included luscious lobster dumplings, Hawaiian big-eye tuna, and sautéed rainbow trout with spinach, oysters, and shiitake mushrooms. For dessert, try the baked-to-order deep-dish apple pie. The spacious dining room's attractive modern decor and the enthusiastic service make this a relaxing refuge from the French Quarter's crowds.
Sep 2, 2010
Just the best fish restaurant in New Orleans without question. My wife and I eat here at least two nights every time we are in NOLA, which is about four times a year. Don't miss the lobster dumplings and blue crab potstickers appetizers, and get extra sauce. The fish entrees are all and always delicious. The wine list is varied and reasonable. And the service is very attentive, helpful, and professional without being intrusive. And the location is
great...just a half block from Bourbon Street.
Aug 30, 2010
Had my husband and I not made a somewhat spontaneous stop in New Orleans while on a road trip, I would never had died and gone to heaven while still occupying my mortal body. My husband loved his halibut, which I paid no attention to, being completely hypnotized by blue crab pot stickers and a lovely glass of wine. He did distract me one time by offering a generous bite of his salad that included strawberries and goat cheese. Once the bouillabaisse
arrived, I may have well been dining alone, because my ardor was completely redirected. No longer was this a romantic dinner with my beloved husband in a city filled with history, culture, tragedy, and truimph. It was just all about the seafood. Me and the seafood. True love. Prices are moderately high, but worth every red cent. The wine list is extensive, offering good choices for a budget as well as good choices for someone with a much higher budget. Our waiter was very knowledgeable regarding the menu, appeared when was needed and retreated when was needed. A few days after I got home to Seattle, I went to the GW Fins website and clicked on "contact us." I whined and wheedled for the pot stickers recipe. The chef got back to me within the hour. He included all ingredients, what might substitute best in my area, where I could find what would not, what equipment I would need, and detailed instructions. I'm not exactly young (although by baby-boomer status, I'm more of a baby than a boomer), and have enjoyed many culinary explorations, but that meal was one of the best in my life.
Dec 18, 2008
The freshest fish ever. Lovely atmosphere. Try the bourbon-banana mashed sweet potatoes!