GW Fins
Picture this: crispy soft-shell crab sandwiches at lunch. Perfectly charred and crusted mahi mahi filets with citrus clam sauce by dinner. Flavor orchestra performances dazzle tastebuds with depth and restraint nightly from fresh catches few eateries can wrangle. Hook to plate ethos honoring habitats and celebrating biodiversity in every bite.
Well, that mind-blowing foodie scene awaits at legendary NOLA seafood haven GW Fins! Nearly 20 years along, this French Quarter treasure still schools diners through inventive, sustainable fare. But their virtuosity starts way before plates hit tables...
Protecting the Bounty is Priority #1
Sourcing premium seafood means navigating complex supply chains spanning vulnerable wild fisheries and fragile ecosystems worldwide. That’s why Fins only deals with suppliers aligned in stewarding resources for future generations - no questionable catch slips through back doors here!
Exacting protocols safeguard quality, too, once Gulf oysters or exotic New Zealand sardines land in-house. Meticulous prep under E. Chef Michael Nelson prevents contamination across custom chilled stations. And portions change daily based on shipments to prevent waste (game recognizes game, sustainability kings!)
So patrons enjoy decadent dishes guilt-free, knowing artisanal practices upstream limit impacts downstream. Now, that’s seafaring leadership at its finest!
Daily Changing Menus Dictated By the Catch
Talk about some versatile veterans in the kitchen! GW Fins prints new menus practically every afternoon courtesy catch variances, ensuring just-plucked perfection in every service.
One night brings peppery Pacific branzino dressed in blood orange and fennel...next might star delicate Georges Bank scallops atop English pea and pancetta risotto. And don’t sleep on whole roasted fish either - simple sides accentuate subtle flavors for transcendent mains.
They often cherry-pick additional Gulf bounties like jumbo lump crab and colossal shrimp from trusted Louisiana fishers, too. Then, utilize multiple preparation styles meticulously executed. Maybe that means blackening redfish to let peppers and spice punch through. Perhaps lightly frying crab claws to crispy shell perfection. Either way, paying homage to Southern staples done right always wins!
Wine Program Elevating Aquatic Offerings Even Higher
A stellar cellar also aids adventure! Fins sports 100+ boutique to big brand wine options spanning classic regions, all stored properly to recommended serving temps. Sauv Blancs frosty as San Francisco Bay for Pacific oysters...left bank Bordeaux breathing at exactly 64°F to complement fatty tuna.
Take chances on funky orange wines or lean towards elegant French bubbly - with guidance from their Sommelier squad, there’s no wrong choice when celebrating fruits de mer!
Owners Focused on Community & Conservation
Behind enduring 20 years in America’s most competitive F&B market? Passionate owners, like Gary Wollerman, determined to set golden standards across hospitality and sustainability sectors. With Louisiana heritage himself, he built Fins from the hull up to honor historic port city lifeblood while protecting the planet and people.
That mission won wide acclaim even in its early days, like the prestigious Wine Spectator’s Awards of Excellence. But beyond plaques, GW Fins succeeds when guests learn about ethics guiding epicurean endeavors.
At GW Fins, exquisite cuisine and conscientious revelry sail together. So next time you’re hankerin’ for briny bounties in the French Quarter, drop anchor here to eat (and drink!) ethically while preserving future oceanic resources for NOLA posterity. Just be warned - once their savory, sustainably-minded flavors hook ya, escaping this bistro’s fishy goodness gets trickier and trickier!
Contact & Location
808 Bienville St, New Orleans, LA 70112
Dine-in · Takeout
Hours: 5:00 PM - 9:30 PM
