Accolades

“Tenney Flynn, founder and executive chef of GW Fins, has been honored here before (as Chef of the Year by New Orleans Magazine in 2005). But even in a town where there are a lot of very talented chefs doing world-renowned work, Flynn continues to demonstrate passion and distinction for his creations of mostly local (but often beyond local) fish.” –New Orleans Magazine (December 2011)

Gary Wollerman is more than just the General Manager at GW Fins, the celebrated seafood restaurant in the French Quarter. He’s also the “GW” in GW Fins and Eater recently sat down with Wollerman to talk about their regulars, their celebrity guests and where he likes to go on those rare nights off.” –Eater (December 2011)

“Adventurous chefs are introducing some unlikely fish in the name of ‘sustainable seafood.’ Tenney Flynn, the owner and chef of New Orleans restaurant GW Fins is widely acknowledged as the fishmonger czar of the Gulf region.” –Wall Street Journal (October 2010)

“This is a New Orleans original that manages to break the local mold while giving a better measure of the depth and quality of our local seafood abundance.” –Gambit’s Best of New Orleans (August 2011)

Chef Tenney Flynn stops by Better TV to whip up sautéed American Red Snapper with a sumptuous étouffée sauce. –“Better TV” (March 2011)

Previewing GW Fins’ Mardi Gras dinner at the James Beard House, Chef Tenney Flynn prepares Barbeque Gulf Shrimp on FOX-TV’s national morning show, “Fox and Friends.” (March 2011)

“The city’s white-tablecloth chefs are dreaming up inventive takes on the (Po-boy) sandwich, too. GW Fins, whose fried-Maine-lobster po’boy took “Best of Show” at last November’s New Orleans Po-Boy Preservation Festival.” –Wall Street Journal (March 2011)

“Fish and shellfish flown in from around the world are the calling cards of this consistent and sophisticated seafood specialist in the French Quarter.” –Gayot, 2011 Hot New Orleans Restaurants

“Standout dishes include the cold-smoked oysters, which arrive sizzling on a bed of rock salt, seared but mostly raw, a dish that combines showmanship with smarts.” –The Huffington Post Travel (January 2011)

Affluent magazine features GW Fins’ Apple Pie Recipe

GW Fins receives acclaimed “Top Seafood Restaurant in New Orleans” award in the 2009 edition of Zagat’s New Orleans Guide.

GW Fins named to nationally acclaimed restaurant critic John Mariani’s list of the ten best restaurants in America and classified as “the best U.S. seafood restaurant.”

“One of the first authentic seafood houses…these chefs are absolute masters.” –ForbesTraveler.com (September 2008)

GW Fins featured on Live with Regis and Kelly’s Superstar Chef Series (May 2007)

Wine Spectator’s Award of Excellence given to GW Fins from 2002 through 2011.

“The food is unpretentious and consistently good…the freshness and quality are first-rate.” –Gayot, The Guide to the Good Life (2007)

GW Fins named to the 2005 Restaurant Guide: Where to Eat Now in 18 American cities.

“In New Orleans, local seafood is not in short supply. It’s fish from everyplace else that can be difficult to find. But in the sleek, airy environs of GW Fins, Tenney Flynn’s menu offers dishes like wood-grilled New Bedford scallops in wild-mushroom butter, Chilean sea bass braised in hot-and-sour shrimp stock, and studies of crabs from both hemispheres.” –Gourmet magazine (October 2005)

“New Orleans, which ought to have a dozen of the best seafood restaurants in America but doesn’t, has at least one that would impress anybody, anywhere.” –New Orleans City Business

In spring 2004, GW Fins named best seafood restaurant in New Orleans in the New Orleans Menu Daily by Tom Fitzmorris.

“Flynn has dived head first into two deeply ingrained Louisiana food traditions – seafood and smoked meats – successfully challenging the standard for those foods and then changing the way we eat them…He is a master of his craft, and he has netted the touching crown…he got us hook, line and sinker.” –New Orleans magazine, October 2004, in which Tenney Flynn was named Chef of the Year. Download the story here.

“Our 10 Favorite Romantic Restaurants – especially if you are on a first date, this cool fish house will impress. GW Fins’ sophisticated modern digs attract the in-the-know set.” –Southern Living (February 2004)

“Some of (Chef Tenney Flynn’s) offerings wouldn’t be all that out of place at Le Bernardin in New York City: an ethereal lobster dumpling appetizer, Chilean sea bass in a hot and sour shrimp broth. Plus, about 70 wines are available by the glass, enabling me to have, say, a 2001 Lucien Crochet Sancerre with the sizzling smoked oysters, my second-favorite starter there.” –Food & Wine magazine (February 2004)

“GW Fins sets the bar very, very high, with chef-partner Tenney Flynn committed to using the best seafood he can obtain not just in the Gulf but from anywhere the fish are jumping…” –Delta Sky magazine (August 2003)

Off to a “flawless start,” this new upscale (French) Quarter seafooder is destined “to become a favorite”: the “excellent array of choices” on the “inventive” menu may be a bit expensive, but who can argue with “awesome” fried lobster tail, “delicious” scallops and dishes that “change daily based on available fresh fish shipments”; the “exquisite” renovated warehouse space is “beautiful.” –Zagat’s 2002 Survey of New Orleans Restaurants

“New Orleans enjoyed a burst of fine new eateries this year, but GW Fins hit the bull’s-eye by giving a town with good seafood a great seafood restaurant. Owner Gary Wollerman has created a magnificent dining room from a French Quarter warehouse, and chef Tenney Flynn’s light hand and daily commitment to obtaining the finest fish guarantee a beautiful meal. One day they might offer Chilean sea bass braised in a hot-and-sour shrimp stock, and another, Gulf pompano with curried basmati rice and grilled red banana. But whatever’s on the menu, it’s sure to be fresh and exhilarating.” –Esquire magazine, Best New Restaurants 2001

“GW Fins is a highly organized, well-focused seafood place with a phenomenal list of wines. Tenney Flynn, the chef, knows what he is doing.” –New York Times, 2001

“The biggest hit of the year is GW Fins, which brings a great seafood restaurant to a good seafood town.” –Philadelphia magazine, John Mariani’s Top 10

“GW Fins is a rare jewel.  It offers more then the usual catch in more ways then one.” –New Orleans magazine, TABLETALK (2001)

GW Fins receives a 4-bean rating from the Times-Picayune.