GW Fins

“Well well well!! GW Fins was a tremendously wonderful experience. Must mention Dannyell as she was a key element of our experience. She is charming, professionalism and very knowledgeable. Her recommendations for food and drinks were absolutely aligned with our needs. The bar staff curated delicious drinks. The executive chef and team are in a league of their own. Each appetizer and entrée was exceptional and presented beautifully. The dinning room provides a warm and classy feel, full of nostalgia. Thd vibe is high end but not pretentious! This is a NOLA must if you're in town. Will definitely make this a standard stop during future visits.”

“My wife and I had an exceptional experience at GW fin last night. We came in a bit earlier than our reservation but we're accommodated warmly and within a few minutes. We had quite an assortment of dishes but the standouts for me personally were the tuna fire cracker tacos. As well as the Scalibut being a must order. Our server Dennis did a great job as well as the other waitstaff on making sure we had any thing we needed. Overall they made it a super special anniversary dinner and my wife and I were both elated. Highly reccomend them.”

“GW Fins was recommended to us by a server at Brennan’s. I had also seen it in my research. It was spectacular! We went around 5:30 and did not have a reservation. The dining room was full for the evening and The bar was full, but were sat in the corner of the bar and were offered cocktails while we waited. We waited about 15-20 mins for a seat at the bar. Our bartender was FANTASTIC. He made a great martini and was very attentive. All of the staff were friendly and wonderful. Everything we ate was to die for. You have to get the lobster dumplings! We had the scallop carbonara and it was the freshest pasta I’ve ever had. If you are in the area, you have to stop by. The bar is the place to be!”

“There’s no shortage of iconic New Orleans dishes, but as I followed various NOLA food sites, I found what seemed to be a new one… the “Scallibut” at GW Fins. It seemed to be an immensely popular “must get” dish. So I headed to the upscale Bienville Street spot on a recent Tuesday, and the joint was already jumping when I walked in at 5PM. I dined at the bar, and both the food and the service was noticeably excellent, even during the crush of Jazz Fest week. The “Scallibut” - Halibut with Sea Scallops - was crisp on top, moist below, and lived up to the immense praise I’d read about. I’d heard accolades overall for the sustainable seafood “seacuterie” program at GW Fins… where they make fish Bolognese, fish bacon, fish cracklings, and fish pastrami, out of less-often used parts of fish that many times yield just 25% into traditional filets. They’re certainly not the first “whole fish” practitioners, but Chef Michael Nelson and his team, including Butcher Chef Michael Perkins, are big advocates of using the entire carcass. I ran into Chef Nelson at a Jazz Fest food event later that week and mentioned that it reminded me somewhat of what Nando Chang has done down in Miami. In addition to GW Fins “Scalibut with Halibut, Sea Scallops, Royal Red Shrimp Risotto, Snow Peas, Pea Shoot Butter”, I also enjoyed a delicious “Spearfished Cobia Crudo with Fresno Chili, Lime Leaf, Crispy Taro, and Mint” appetizer. GW Fins was a JBF 2025 Outstanding Restaurant USA Semifinalist, and Executive Chef Michael Nelson a 2022 JBF Best Chef South Nominee. If you’re headed to New Orleans any time soon, and especially if you are a seafood lover, put GW Fins high on your list!”

“Our server Dennis was soooo friendly and very very attentive. The food was so. Amazing. I'm so in dread of being back home and not having this place being just a 5 minute walk away. We got those tempura fin wings and my goodness. I can't even describe the taste of the sauce, but it's like it was sweet but had a tang to it. So so tender. You gotta get those, then the sheepshead was such an interesting dish but one of my top entrees out of the whole week in Nola. My partner got the scalibut and everything was just so delicious. We almost almost finished our plates, if only fish could sit well after or I would have been eating it at midnight. Such a lovely ambience as well, definitely my favorite restaurant of all time. Also we tried that Mardi gras funnel cake and my gosh, how the heck did they make this taste so luxurious 😭😭”