GW Fins is excited to be one of over 50 restaurants participating in this year's COOLinary celebration! We will be offering unique and delicious three course dinner menus every Sunday through Thursday in August. At Fins, we prepare our menus daily to reflect the best and the freshest seafood available each and every day, so be sure to LIKE us on Facebook and FOLLOW us on Twitter to see what Chef Tenney and Chef Mike have in store.
GW Fins' special COOLinary menus will include three appetizer options, three entree options, and three dessert options to choose from for dinner. These unique three...
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...
FATHER'S DAY LOBSTER FEAST
Sunday, June 16, 2013
Choose 1 from each course, $49.50 (exclusive of tax & gratuity)
CLICK HERE TO BOOK YOUR LOBSTER FEAST RESERVATION
Lobster Dumplings Fennel, tomato concasse, lobster butter
Lobster Bisque Cognac cream
Lobster SaladPapaya, avocado, chervil aioli, red & yellow Creole tomato
Lobster Roll House Baked Brioche
Baked Maine LobsterStuffed with Deviled Crab
Lobster Pot Steamed Maine lobster, saffron broth, mussels, shrimp fennel & tomato
From Saturday, April 6th through Sunday, April 16th, we are offering our signature Scalibut dish along with a glass of the remarkable Tablas Creek Patelin de Tablas Blanc for $39.
The restaurants’ wine experts have paired this refined dish with an exceptional vintage. Tablas Creek Patelin de Tablas Blanc is a blend of Grenache Blanc, Viognier Roussanne, Marsanne from Paso Robles Ca. These wines are aged in a balance of stainless steel and neutral French oak barrels to allow the subtleties of place to show through. The 2010 Patelin de Tablas Blanc is a blend in the style of French...
September was such an exciting month at GW Fins! We contributed to local fundraising events around town, featured a wonderfully tasty assortment of fresh Maine Lobster dishes in the restaurant, and sent Chef Tenney Flynn off to Seattle to teach the culinary crew a thing or two about Louisiana cooking aboard the Seattle-based USS Louisiana.
While he was in the Northwest, Chef Tenney also appeared on Seattle's local morning show, King 5 New Day Northwest, to demonstrate how to prepare Louisiana Shrimp...NOLA BBQ style, of course! For a look back at all the fun we had last month, check out our September...
At GW Fins, it's no secret that FRESH is the cornerstone of our operations. To maintain the highest possible standard of freshness, we work with trusted companies all over the map to deliver us the freshest seafood every single day. Take, for example, the New Bedford Sea Scallops...
New Bedford, Massachusetts is just over 1,500 miles away from GW Fins Restaurant in New Orleans. Yet, the scallops we serve on any given day are picked that very morning... Chef Mike Nelson explains the daily process -
"The company we order [the scallops] from - we work with them to get these scallops the same...
Every Sunday through Thursday beginning July 2 and continuing through July 31,
GW Fins is bringing back Fins Feast! We invite you to celebrate summer with our special three course "Fins Feast" menus, which will be modified daily along with our standard daily menus to showcase the freshest seafood and ingredients that arrive in our kitchen on any given day.
Each evening there will be three choices of appetizers, entrées, and desserts. The Fins Feast menu items change daily on our Fins Feast menus, so there is always a reason to come back again. Here is a sneak peek of what Chef Tenney...
To some, there is nothing that signifies spring like the beginning of soft shell crab season. In New Orleans, soft shell crab season begins in late March and continues through October. Soft shell crabs are blue crabs that are molting; they leave their hard shell and are soft for 2 to 3 hours, when they are harvested. They are shipped to the restaurant live, which you can see in this video.
At GW Fins, we serve Crispy Soft Shell Crab with cashews and creamy brown butter. Since soft shell crabs are eaten shell and all, there is no better way to highlight the flavor and texture than frying. The cashews...
Another great dish on the menu at GW Fins is the Wasabi Crusted Wahoo, which we serve rare accompanied by pickled ginger slaw, sticky rice, baby bok choy, and sweet soy butter. Wahoo is another great local fish that we get out of the Gulf of Mexico. Wahoo is also found in the Caribbean and Hawaii. Wahoo is caught by artisanal commercial fisherman or as a by-catch of long-line fisheries for tuna. Due to the way wahoo is caught, our wahoo is very fresh. Interestingly, the Hawaiian name for wahoo is ono, which means tasty or delicious!
Our wahoo dish is perfect for anyone who enjoys sushi or rare...
Earlier this year, Executive Chef Tenney Flynn was interviewed by Mike Colameco, a notable chef, food personality, and host of "Food Talk" on WOR710 radio, which is syndicated in the greater New York area. In this captivating interview, the affable Chef Flynn talks about Louisiana seafood, preparing the daily menu, and many of the dishes served at GW Fins. Listen to the full podcast here. Tune in at the 19 minute mark to hear Chef Tenney's interview.