How Does GW Fins Locally Source Their Food?

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 with each species as he is serving it to the guests.

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At GW Fins, the majority of our seafood comes from the local Gulf waters.  On the menu everyday we have 12-14 varieties of local fish including Yellowfin Tuna, Swordfish, Red Snapper, Grouper, Drum, Sheepshead, Cobia, Bar Jack, Soft Shell Crab, and more!  With our huge selection of local seafood, GW Fins supports “Eating Local” 365 Days a year!

 

Tomatoestomato and cucumber local salad

 

 

 

 

 

 

 

 

 

 

In addition to the “Spear Fish Dinner,” GW Fins participates in the month-long Eat Local Challenge during the month of June. A local farmer from Jesuit Bend, Louisiana grows baby heirloom tomatoes just for GW Fins. He brings the restaurant a huge variety of baby tomatoes twice a week and from these, the chefs create an incredible local tomato and cucumber salad.

 

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