'Tis the season to Eat, Drink & Be Merry! We are excited for a fun-filled December here at 808 Bienville Street as we gear up for all kinds of fun. We have many festivities on deck between now and the New Year. Check it out!
Click here to make a standard dinner reservation for a party of 4 or less.
Our Signature Biscuit Mix is on sale, starting Black Friday and lasting throughout the holidays. On sale in the following three locations, so don't miss out!
Estella's on Frisco Road (right off Metairie Rd.)
UPTOWN / GARDEN DISTRICT
Judy at the Rink on the corner...
GW Fins will be closed on Thursday, November 26th, 2015. We will be open during our regular business hours on Wednesday, November 25th and Friday, November 27th.
On Friday, December 11th and Friday, December 18th, GW Fins will host their annual holiday luncheons from 11:30 AM - 2:00 PM. We will reopen for dinner both evenings at 5:00 PM.
Christmas Eve & Christmas
GW Fins will be open on Christmas Eve from 5:00 - 9:00 PM but closed on Christmas Day. We will reopen during our regular business hours on December 26th.
INGREDIENTS FOR POTATO GNOCCHI
- 3 large Russet potatoes
- 1 ½ c. grated Parmesan cheese
- 3 c. all purpose flour
- 10 egg yolks
- ½ tsp. ground nutmeg
- 1 tsp. Kosher salt
- ½ tsp. fresh ground black pepper
Bake the 3 potatoes in a 300° oven for 50 minutes. Allow them to cool slightly -- they should be barely soft to the touch. Then, peel them with a knife -- the skin should just peel right down the side without a lot of effort. Once the potatoes are peeled, shred them...
Use a large cutting board or a big counter for your surface -- cover both with parchment...
The Saints are coming and GW Fins is opening early!
GW Fins will open at 4:30 PM for every Saints home game during the regular season. Be sure to join us for a delicious pre- or post- game feast this football season!
CLICK HERE TO RESERVE YOUR GAME DAY DINNERSaints' Regular Season Home Games:
Sunday, September 20th Saints vs. Buccaneers @12:00 PM
Sunday, October 4th Saints vs. Cowboys @ 7:30 PM
Thursday, October 15th Saints vs. Falcons @ 7:25 PM
Sunday, November 1st Saints vs. Giants @ 12:00 PM
Sunday, November 8th Saints vs. Titans @ 12:00 PM
Sunday, December 6th Saints...
It's Simple... It's All About The Lobster Po Boy!
New Orleans Po-Boy Preservation Festival showcases the humble sandwich New Orleanians proudly call a Po-Boy. There will be over 30 local restaurants preparing sandwiches in every which way. GW Fins will be serving their famous Fried Maine Lobster Po-Boy on the corner of Joliet Street and Oak Street. It only appears on the menu twice a year, so stop by the GW Fins tent and enjoy one while you can!
The festival is Sunday, November 22nd, 2015 from 10 am - 6 pm on Oak Street between Carrollton Avenue and River Road. The weather will be great, music...
Not sure if you're in the mood for coffee, dessert, or another cocktail? Have the best of all worlds with the GW Fins Espresso Martini. If you'd like to create this cocktail at home, here is the recipe:
1 1/2 oz Absolut Vanilla Vodka
1/2 oz White Creme de Cocao
2 oz espresso
1/2 oz simple syrup (sugar water)
1. Combine ingredients with ice
2. Shake vigorously
3. Strain into a martini glass
Catching and Growing Right in Louisiana
Chef/Owner Tenney Flynn might be known as one of the most knowledgeable and discriminating seafood experts in the South, but what most people don’t know about is his passion for diving and spearing fish. Chef Tenney is one of the few chefs in the country who have the licenses to spear fish and then serve that at his famed fish house, GW Fins. Talk about sourcing your own ingredients! Once a year, he hosts a "Spear Fish Dinner" at GW Fins where he serves a variety of seafood items that he has personally caught earlier that day and discusses his experience...
Executive Chef, Tenney Flynn, Spearheads the G.U.L.F. Program's Chef Council
Audubon Nature Institute, one of the country’s foremost advocates of Zoo, Aquarium, Insectarium, and Nature Center exploration and education, launched the G.U.L.F. Program in 2012 in conjunction with the State of Louisiana Wildlife and Fishery. The mission of the G.U.L.F Program is to protect the ecosystems of the Gulf of Mexico and advocate for the wellness and manageability of Gulf fisheries, encouraging sustainability and conservation throughout the region.
Since 70% of seafood is consumed...
11 oz Self rising flour (White Lily)
1 oz Toasted pecans, finely chopped
2 oz Butter, cold
½ each Grated zest from 1 orange
1 ¼ cups Heavy cream
½ tsp Orange Flower water
3 pints Washed and sliced strawberries
1 oz Grand Marnier
1 pint Cream
¼ cup Mascarpone
1/4 cup Sugar
INGREDIENTS FOR BISCUITS
- 4 c. White Lily self rising flour
- ¾ c. Lard
- 1 ½ c. Milk
- 4 tbsp. (OR ¼ c.) Sugar
- Vegetable oil spray
- Set oven to 400°
- Mix flour and lard together with a pastry blender (or fork) until the fat is worked in and the mixture is a coarse crumb consistency.
- Add sugar and stir in milk to make soft dough. Allow to rest for a few minutes.
- Scoop onto a baking sheet sprayed with vegetable oil spray
- Bake for 8 minutes.
- Serve immediately with soft, sweet butter.