GW Fins

New Orleans
Seafood Restaurant
$$$$

Dramatic iron sculptures of underwater scenes and dining room curtains that nod to fish nets prepare diners for a culinary seafood experience at GW Fins, where a knowledgeable staff runs a tight, elegant ship (no tanks or shorts are allowed). Chef Michael Nelson crafts eccentric dishes like tacos whose shells are made entirely out of fish skin, but before you dive into your fish fin-ornamented main dish, start with an order of biscuits.

Available for Reservations
Monday
5:00 PM - 9:30 PM
Tuesday
5:00 PM - 9:30 PM
Wednesday
5:00 PM - 9:30 PM
Thursday
5:00 PM - 9:30 PM
Sunday
5:00 PM - 9:30 PM
Friday
5:00 PM - 10:30 PM
Saturday
5:00 PM - 10:30 PM

Featured In

In a city renowned for its seafood, NOLA’s fish-focused fine dining destinations shine. Especially at GW Fins, which has lured a mix of locals and out-of-towners to its classy French Quarter home for more than 20 years. Under the direction of chef Michael Nelson, the kitchen works wonders with freshly caught fish; much like the finest steakhouses have been doing for years, Nelson and his team utilize dry-aging to produce house favorites like swordfish tomahawk chops and tuna ribeyes, which are usually the first items to sell out. In an effort to reduce food waste, Nelson has pioneered a technique to butcher fish that yields 60% more meat, using swordfish and tuna to make what he calls “seacuterie” (andouille, kielbasa, pepperoni and more). The menu, which is printed daily, features a constantly changing assortment of both local fish and international species sourced from Japan, the Mediterranean, and elsewhere.

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If you have money to spend, then treat yourself to one of New Orleans most recognized dining institutions. GW Fins prides itself on seasonal ingredients showcased in “elegant simplicity.” The catch is delivered daily by purveyors from local and international regions—which include a select handful of spearfishers on their roster. The menu is printed each afternoon according to the bounty of the day. Those delicate dishes are accompanied by equally noted tiples, so don’t sleep on their wine list, which has been awarded the prestigious “Wine Spectator Award of Excellence” every year since 2002.
How to book: Stop by for first come, first served seating; call 504-581-3467 for parties of five or more.

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Monday
5:00 PM - 9:30 PM
Tuesday
5:00 PM - 9:30 PM
Wednesday
5:00 PM - 9:30 PM
Thursday
5:00 PM - 9:30 PM
Sunday
5:00 PM - 9:30 PM
Friday
5:00 PM - 10:30 PM
Saturday
5:00 PM - 10:30 PM

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