Celebrate summer in New Orleans at GW Fins!
Every Sunday through Thursday, from July 5th to July 31st, we will offer an incredible three course “Fins Feast” menu priced at $37 (exclusive of tax & gratuity) in addition to our complete daily menu.
“Through our Fins Feast, we have created a way to offer guests a fabulous value along with an extraordinary dining experience. This is our way to really focus on our wonderful local guests and offer them a great summer treat,” states GW Fins' Owner, Gary Wollerman. CLICK HERE TO MAKE A RESERVATION
Due to the fact that GW Fins...
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.
Enhance the flavors of your dish with the perfect wine pairing!
Co-Owner, Gary Wollerman, takes exceptional pride in GW Fins' wine program and has carefully selected the following wine and seafood pairings to provide guests with the perfect meal!
Wood Grilled Scottish Salmon
Smoky Jalapeño glaze, thin bean succotash, mashed potatoes, corn butter
The Prisoner 2013
The Prisoner is a blend of Zinfandel, Cabernet Sauvignon, Syrah, Petite Sirah and Charbono. Its persistent flavors of ripe raspberry, pomegranate, and wild...
In Celebration of the Eat Local Challenge, GW Fins to Host "Spear Fish Dinner"
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!
On Tuesday, June 30th GW Fins’ will host a four course “Spear Fish Dinner” featuring several varieties of seafood that...
At GW Fins, it is no secret that FRESH is the cornerstone of our operations. To maintain the highest possible standard of freshness, we work directly with trusted companies from around the world to deliver us the freshest seafood every single day. Take, for example, the New Bedford Sea Scallops...
New Bedford, Massachusetts is over 1,500 miles away from GW Fins Restaurant in New Orleans, Louisiana, yet the scallops we serve on any given day are selected that very morning... Chef Mike Nelson explains the daily process -
"The company we order [the scallops] from - we work with them to get these...
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...
In addition to priding ourselves on being a true farm-to-table restaurant, we take the utmost pride in our relentless dedication to freshness. To ensure the highest quality in our products, we change the menu daily based on the fish caught that day. Chef Tenney sets the standards high, and the entire GW Fins team works hard to serve the freshest seafood from around the globe.
Here are a few photos showcasing our local seafood bounties from the Gulf led by the one and only, Chef Tenney Flynn...
American Red Snapper
LEFT: Sautéed American Red Snapper
Shrimp Étouffée, Louisiana...
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...
GW Fins’ Mashed Sweet Potatoes with Bourbon and Vanilla
One of our most popular side dishes, as well as most-requested recipes. Bring home something sweet and warm this winter!
(Makes 8 Servings)
3 lbs. Sweet Potatoes, Peeled, Cut 2” cubes
3 Very Ripe Bananas, Peeled and Sliced
1 cup Heavy Cream
1 Small Vanilla Bean, Split and Scraped
¼ cup Honey
½ cup Light Brown Sugar
3 Tbs. Freshly Squeezed Orange Juice
1 tsp. Salt
1 Tbs. Bourbon
1 Tbs. Soft Butter
2 qts. Water
2 tsp. Salt
1) Bring the water...