Restaurant guide

#NewOrleans has never been accused of lacking good food. Thank you, TripAdvisor, for recognizing the #FrenchQuarter and GW Fins for having some of the best food in America.

GW Fins will be hosting a "Spear-It Week" from October 21st - 27th, showcasing fish that have been speared specifically for you, as well as the fishermen who have speared them! The highlight of this week will be two exclusive, educational dinners where Executive Chef Mike Nelson will serve a variety of fish including Cobia, Barracuda, Tuna, Lionfish, and Snapper. Join us on Tuesday, October 23rd or Wednesday, October 24th at 6:30pm for a five-course dinner showcasing fish that have been specifically speared for you. The two fishermen who will spear the fish, Tyler Mcdonald and Ronnie Collins, will be present, discussing how they target and obtain their catch while sharing some photos and video of their spearfishing adventures. The cost for this unique five-course dinner showcasing the future of seafood sourcing is $125 (inclusive of tax and gratuity). Seating is extremely limited and reservations can be made by phoning the restaurant at 504.581.3467.

Whole tempura fried B-Liner Snapper, caught locally by our trusted purveyors #freshseafood #localseafood #snapper #wholefish

Following our Lobster Feast last month, we received multiple requests for our #LobsterSalad #recipe. We're happy to say that we have that for you today! GW Fins' Lobster Salad: 1/8 each avocado 1/8 each papaya 9 ounces tomato 1 teaspoon chervil 1 tablespoon mayonnaise 2 ounces sherry vinaigrette 1 teaspoon extra virgin olive oil 1 ounce lobster clear water cooked 1. Dice avocado, papaya, and tomato 2. Chop chervil and mix with mayonnaise 3. Cook and clean lobster and remove meat 4. Arrange on plate and drizzle with sherry vinaigrette and olive oil Sherry Vinaigrette: ½ cup sherry vinegar 1 Tbs. Dijon mustard 1 Tbs. Sugar l & ½ tsp. Salt 1/8 tsp. Black pepper 1 Tbs. Fines herbs ( 70% parsley, 20% chervil, 10% chives) 1 cup Extra virgin olive oil ½ cup Canola oil 1 cup Mayonnaise Juice of Two lemons 2 Tbs. Chopped chervil 2 tsp. Kosher salt For the vinaigrette — place all the ingredients except the oils (mustard, sugar, salt and pepper, and herbs) in a blender. Add the oils in a thin stream while mixing on high to emulsify.

If you are #glutenfree, we have the best dinner line up for you! Start with the Crispy Pork Belly, followed by the Scalibut, and finish with the Chocolate Mousse Bombe. This trio is sure to take your taste buds for a ride!

Part of being able to serve a good product is knowing your product. That's why our chefs create personal relationships with our #local purveyors to ensure we know exactly where our food is coming from. Just today, we've received 500 pounds of local #drum and #sheepshead from #fishermen Mike and Missy over in Venetian Isles and boxes of produce from Two Dog Farms in Flora, MS! #eatlocally

Thank you to the #OpenTable Diners who helped put us on the list of the top 100 restaurants in the country for wining and dining! "Featuring exquisite vintage #wines from renowned #wineries as well as those harvested from local #vineyards, OpenTable's list of the 100 Best Restaurants for Wine Lovers in America highlights some of the country’s best #winelists." https://www.opentable.com/lists/best-wine-lists-2018?ref=9472&cmpid=em_Email&utm_campaign=Email%2BAdhoc%2BNA%253A%2BUS_104_20180926_WineRestos&utm_source=simon&utm_medium=email

A shoutout to Chef Mike Nelson for hosting a fabulous dinner last week at Audubon Nature Institute’s Summer of Sustainability Dinner! His Sheepshead Cracklin’ Tacos were a crowd favorite 🐠🌮 #gwfins #specialevent #sustainability #sustainableliving #sustainableseafood #sustainableeating

There are only 2 nights left of #LobsterFeast! Join us tonight or tomorrow night to ensure you get a taste of this delightful crustacean. www.gwfins.com/reservation

Executive Chef Mike Nelson is back at it again! Tomorrow night, he'll be honoring #sustainable and #localseafood at Audubon Nature Institute's Summer of Sustainable Seafood Dinner. Chef will be preparing Sheepsheead Cracklin’ Tacos stuffed with Peruvian style ceviche. The taco shells will be made from the fish's skin, the caviar from the scales, and the ceviche from the meat. This dish does not waste any part of the fish!

Our hearts and prayers go out to those who are suffering from the effects of #HurricaneFlorence. With waters continuing to rise, some places are struggling to provide food and water for those still in the area. Chef Tenney Flynn has been volunteering today at Second Harvest to help prepare barracuda court bouillon for hurricane relief. Tune in today at 5 PM to WWLTV for more coverage on these volunteer efforts.

Tonight’s Lobster Feast menu features Lobster Rolls served on house-made split buns with Pommes Frites. #gwfins #lobsterfeast #lobster #freshseafood #specialmenu #nolarestaurant #followyournola #onthemenu #nolafoodie

Nothing says sweet victory like our Salty Malty Ice Cream Pie! Join us on Sunday at 4:30 PM following the New Orleans Saints game for something savory and sweet (black & gold attire is welcomed in the main dining room).

Only 2 more days until our #LobsterFeast!! Come to enjoy Maine's most popular crustacean prepared in a variety of ways.

Can we interest anyone in our herb crusted #spadefish with sunchoke puree, local chanterelles, crispy celery root and parsnips, and Merlot sauce?

GW Fins' Lobster Feast is back September 14 - 22! Make your reservation now at (504) 581-3467! http://bit.ly/2MidF1G

Our brand new bar is up and running just in time for the New Orleans Saints home opener!! Join us this Sunday at 4:30 PM for drinks and dinner following a #WhoDat victory!

This past week, Chef Tenney Flynn continued to help spread the awareness of the problems #Lionfish are causing for our marine ecosystem while demonstrating how to create delicious meals out of this invasive species.

Thank you for having Chef Tenney Flynn, Harry's Dive Shop! #lionfish #scubadiving #sustainability

Hi GW Fins fans, please note that we will be closing tonight at 9 PM instead of 10 PM due to Tropical Storm Gordon, but we will be open and ready to serve you some of New Orleans' freshest seafood. Make your reservation now at gwfins.com/reservation!

Come join Anthony and the rest of the bar staff for the perfect summer cocktail, the MW-Tini. It’s made with tequila, cucumber, grapefruit juice, lime, simple syrup, and jalapeño. #gwfins #nolabar #nolarestaurant

Don’t be a crab, eat a crab! Soft Shell 🦀s coming right up #softshellcrab #freshseafood #followyournola

Chef Mike and his team working hard on that 🌮 line #gwfins #fqfest #fishtacos #saltymalty #followyournola #nolafests

This big boy was landed this morning and is on its way to the restaurant! Gulf Swordfish anyone?

Who are we and what are we all about? Let owner, Gary Wollerman, explain.

Turn down for what? #EmerilBBB16 #BoudinBourbonBeer Emeril Lagasse Foundation

What's cookin', good lookin'?

You can never have too much chocolate #cantstopwontstop #ChocolateMousseBombe

Underwater footage straight from Chef/Owner Tenney Flynn's #GoPro while diving in the British Virgin Islands. #Chef Flynn is one of the few chefs in the #country who has the license to dive and spear #fish and then sell it at his own #restaurant.