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...
What's better than cooling off with a chilled glass of white and your favorite fresh dishes in the hot humid New Orleans summertime? Feast your eyes on our summertime dishes that are always Fins Fans' favorites...
Click here to reserve a real feast at GW Fins!Maine Blue Bay Mussels
Thai curry broth, snow peas, basil
hrimp, Blue Crab, Crawfish tails, Cannellini beans, parmesan crust
#1 Yellowfin Tuna Tartare
Avocado, mango, radish, wasabi
Jumbo Lump Crab Cake
Jicama slaw, Tamarind coulis
Golden Beet Salad
There's something about summertime in New Orleans that makes the sweet, simple things in life really stand out. Arguably, the simplest & underrated NOLA summertime specialty is the luxury of enjoying some of the freshest seafood in the world, courtesy of the Gulf of Mexico.
New Orleans summer is hot and slow. If you're a New Orleanian, there really is no better time for a staycation. Seize the low hotel rates and the COOLinary deals offered all over town!
[HINT: Click here to make your reservation at GW Fins!]
But be sure to make GW Fins one of your stops along the way because the seafood...
On November 1st, Chef Tenney Flynn flew in 25 pounds of perfectly fresh, never frozen Alaskan King Crabs. Within mere hours of putting the word out, all 25 pounds of the sweet, succulent crustacean were all sold out!
The season is very short, but very sweet, so if you missed the boat on reserving your fresh Alaskan King Crab meal at GW Fins this year, there is always next!
And until then, you may feast your eyes on the photo below - Chef Tenney served the crabs chilled with spicy blue crab slaw and Creole mustard cream...
A big "Thank you" to the lucky folks who called in time... Enjoy!