Exclusive Small Production Wines By the Glass GW Fins' owner Gary Wollerman has just extended the restaurant's award winning wine program by offering guests the opportunity to enjoy several exceptional, small production wines by the glass. Awesome service, great food, great decor, great location, great toilets. They absolutely just melt in your mouth. This hands down was one of the best and most memorable dinners of my year and of my vacation. Slacks, dress jeans, dress shorts with a dress shirt or a Polo style shirt are great. Note: your question will be posted publicly on the Questions & Answers page.
The pork belly sublime. Are you sure you want to delete this question? The lobster dumplings were amazing with a fabulous sauce.
Absolutely one of the best meals you will ever have. Better call them and ask. The lighting is good, and those tables are well-spaced.
Salty Malty Ice Cream Pie I cannot wait to eat there again, although I’m afraid it may quite some time, as I said it is the only thing of worth in the stink pit they call New Orleans. Explore menu, see photos and read 10000 reviews: "Wonderful food, loves the Scalibut." The "dry aged" tuna was perhaps the best piece of fish I've ever had. Vegetarian Friendly, Vegan Options, Gluten Free Options, Seating, Highchairs Available, Wheelchair Accessible, Serves Alcohol, Accepts American Express, Accepts Mastercard, Accepts Visa, Accepts Discover, Reservations, Private Dining, Full Bar, Accepts Credit Cards, Table Service, Wine and Beer, Gift Cards Available, A small and teeming network of laissez-faire living, Quarter, brightly colored Victorian homes and, Holiday Inn New Orleans - Chateau Lemoyne. White fish mousseline, tomatoes, lobster butter, Compressed pineapple, pickled ginger slaw, Deglazed with Abita beer, goat cheese grits, Pickled vegetables, Gochujang chili aioli, Spicy green apple salad, Vietnamese glaze, Aji chili, habanada sorbet, sweet potato chips, Ginger slaw, wasabi Tobiko, avocado aioli, Dill, citrus, capers, pickled mustard seeds, Danish blue cheese, toasted pecans, blueberries, balsamic reduction, Arugula, whipped ricotta, pickled red onions, cucumber, sherry vinaigrette, Red grapes, candied walnuts, Waldorf dressing, cider gastrique, Baby kale, candied walnuts, pickled red onion, goat cheese, red wine vinaigrette, Seared Scallops, chanterelle mushrooms, arugula, creole tomato cream, GW Fins original, Halibut, sea scallops, Royal Red shrimp risotto, snow peas, pea shoot butter, Jumbo Lump crab, asparagus, crispy capers, charred Meyer lemon beurre blanc, Sauteed, Louisiana shrimp creole, local long grain rice, crispy okra, Seared rare, stir fried vegetables, sticky rice, sweet soy butter, Braised in a hot and sour broth, Gulf shrimp, shiitake mushrooms, bok choy, Whipped parsnip puree, green beans, Chanterelles, pecans, brown butter, Fried shrimp, mashed potatoes, sauteed spinach, chili hollandaise, corn butter, Pan seared, wild mushroom risotto, porcini butter, crispy leeks, Dirty rice, mashed sweet potatoes, braised collard greens, bourbon molasses glaze, Coconut sorbet, chocolate shell, shortbread, caramel drizzle, Dark chocolate chunks, pecans, whipped cream. I lived his restaurant. But this is definitely a spot we would return to for the fantastic food.
If you have specific questions, please call the restaurant at 504-581-3467. I have eaten dinner, there, a few times, but never gone for a Happy Hour.
of. Now, when I see it, I almost always order it. Thank you for your interest in dining with us. I like the window seats better, and especially with the Holiday decorations, around Bienville St. As they had Fried Gulf Flounder on the menu that night, my mind was quickly made up, and I was rewarded. Service began quickly, and I had our wine order arranged, with a Puligny-Montrachet. We charge a $25 corkage fee per bottle. Executive Chef Michael Nelson and Chef/Owner Tenney Flynn ensure the highest quality seafood by flying in products from around the globe and featuring only the best from local waters - both at their seasonal peak. Just another great meal, at a favorite restaurant, and we will return. Fin A Seafood Experience. My wife opted for the Seared Ahi, which she has had before, and it was also great - rare, with a lovely sear on the outside. GW Fins. Great food menu at the bar.
The lighting is good, and those tables are well-spaced. Should you not enjoy this dining experience I recommend you become a troglodyte and load up on mac ’n cheese (okay I love mac ’n cheese and I’m not a caveman). Everything was amazing from the biscuits to the yellowfin tuna. ", Created by Gloria Chin92 items • 17 followers, Created by NOLA Nites Concierge | Meloney Smith194 items • 68 followers, Created by Raj S.111 items • 35 followers.
", "Get the French 75, they make it the real French way with cognac, not gin. Even along the windows, with all of that glass, the noise level was never above moderate, and the restaurant was filled, by the time we finished. The service was excellent. RIDICULOUS! We use the latest and greatest technology available to provide the best possible web experience.Please enable JavaScript in your browser settings to continue. What safety measures are they taking? We had 4 very good bottles that were reasonably priced, especially for New Orleans, Not sure since they have a full bar. Nice place and even better considering that we didn't need to wait an hour in a line", "Mint Julep and Pimms cup FTW. They absolutely just melt in your mouth. No Photo Available. Both were cooked to perfection and were the best fish dishes...either of us have ever tasted. Corkage didn't apply. It is of course expensive, but you get what you pay for.
It’s a simple dish, with the crisp crust, and then the succulent white meat of the flounder, but so very tasty. I don't see any on the menu. Great cocktails and wine menu too. Every single item they brought to my table tasted amazing.My entire vacation in NOLA as a Celiac was full of "no we cant make that, no thats not gluten free answers. Amazing. Since we do not receive today’s catch until 4:00 pm, this menu is one of our most recent menus.
This commitment to freshness and variety are two of the many reasons GW Fins prints its menu daily and has received numerous glowing reviews in The Times-Picayune (4 beans), Food & Wine, Southern Living and Esquire magazines. Slacks, dress jeans, dress shorts with a dress shirt or a Polo style shirt are great. If you call us at 504-581-3467, you can make a reservation as far in advance as you would like. We ask gentlemen to remove their hats in the Dining room. Corkage fee? We both started with a cup of Seafood Gumbo, which was great. Furthermore the atmosphere has buzz, is attractive and loaded with charm. sorry but cant be more helpful. We had a fig salad to die for followed by Red Snapper over a gumbo like concoction that was as good a fish as we have ever eaten. Since we do not receive today’s catch until 4:00 pm, this menu is one of our most recent menus. You just have to experience this place.
The pork belly sublime. Are you sure you want to delete this question? The lobster dumplings were amazing with a fabulous sauce.
Absolutely one of the best meals you will ever have. Better call them and ask. The lighting is good, and those tables are well-spaced.
Salty Malty Ice Cream Pie I cannot wait to eat there again, although I’m afraid it may quite some time, as I said it is the only thing of worth in the stink pit they call New Orleans. Explore menu, see photos and read 10000 reviews: "Wonderful food, loves the Scalibut." The "dry aged" tuna was perhaps the best piece of fish I've ever had. Vegetarian Friendly, Vegan Options, Gluten Free Options, Seating, Highchairs Available, Wheelchair Accessible, Serves Alcohol, Accepts American Express, Accepts Mastercard, Accepts Visa, Accepts Discover, Reservations, Private Dining, Full Bar, Accepts Credit Cards, Table Service, Wine and Beer, Gift Cards Available, A small and teeming network of laissez-faire living, Quarter, brightly colored Victorian homes and, Holiday Inn New Orleans - Chateau Lemoyne. White fish mousseline, tomatoes, lobster butter, Compressed pineapple, pickled ginger slaw, Deglazed with Abita beer, goat cheese grits, Pickled vegetables, Gochujang chili aioli, Spicy green apple salad, Vietnamese glaze, Aji chili, habanada sorbet, sweet potato chips, Ginger slaw, wasabi Tobiko, avocado aioli, Dill, citrus, capers, pickled mustard seeds, Danish blue cheese, toasted pecans, blueberries, balsamic reduction, Arugula, whipped ricotta, pickled red onions, cucumber, sherry vinaigrette, Red grapes, candied walnuts, Waldorf dressing, cider gastrique, Baby kale, candied walnuts, pickled red onion, goat cheese, red wine vinaigrette, Seared Scallops, chanterelle mushrooms, arugula, creole tomato cream, GW Fins original, Halibut, sea scallops, Royal Red shrimp risotto, snow peas, pea shoot butter, Jumbo Lump crab, asparagus, crispy capers, charred Meyer lemon beurre blanc, Sauteed, Louisiana shrimp creole, local long grain rice, crispy okra, Seared rare, stir fried vegetables, sticky rice, sweet soy butter, Braised in a hot and sour broth, Gulf shrimp, shiitake mushrooms, bok choy, Whipped parsnip puree, green beans, Chanterelles, pecans, brown butter, Fried shrimp, mashed potatoes, sauteed spinach, chili hollandaise, corn butter, Pan seared, wild mushroom risotto, porcini butter, crispy leeks, Dirty rice, mashed sweet potatoes, braised collard greens, bourbon molasses glaze, Coconut sorbet, chocolate shell, shortbread, caramel drizzle, Dark chocolate chunks, pecans, whipped cream. I lived his restaurant. But this is definitely a spot we would return to for the fantastic food.
If you have specific questions, please call the restaurant at 504-581-3467. I have eaten dinner, there, a few times, but never gone for a Happy Hour.
of. Now, when I see it, I almost always order it. Thank you for your interest in dining with us. I like the window seats better, and especially with the Holiday decorations, around Bienville St. As they had Fried Gulf Flounder on the menu that night, my mind was quickly made up, and I was rewarded. Service began quickly, and I had our wine order arranged, with a Puligny-Montrachet. We charge a $25 corkage fee per bottle. Executive Chef Michael Nelson and Chef/Owner Tenney Flynn ensure the highest quality seafood by flying in products from around the globe and featuring only the best from local waters - both at their seasonal peak. Just another great meal, at a favorite restaurant, and we will return. Fin A Seafood Experience. My wife opted for the Seared Ahi, which she has had before, and it was also great - rare, with a lovely sear on the outside. GW Fins. Great food menu at the bar.
The lighting is good, and those tables are well-spaced. Should you not enjoy this dining experience I recommend you become a troglodyte and load up on mac ’n cheese (okay I love mac ’n cheese and I’m not a caveman). Everything was amazing from the biscuits to the yellowfin tuna. ", Created by Gloria Chin92 items • 17 followers, Created by NOLA Nites Concierge | Meloney Smith194 items • 68 followers, Created by Raj S.111 items • 35 followers.
", "Get the French 75, they make it the real French way with cognac, not gin. Even along the windows, with all of that glass, the noise level was never above moderate, and the restaurant was filled, by the time we finished. The service was excellent. RIDICULOUS! We use the latest and greatest technology available to provide the best possible web experience.Please enable JavaScript in your browser settings to continue. What safety measures are they taking? We had 4 very good bottles that were reasonably priced, especially for New Orleans, Not sure since they have a full bar. Nice place and even better considering that we didn't need to wait an hour in a line", "Mint Julep and Pimms cup FTW. They absolutely just melt in your mouth. No Photo Available. Both were cooked to perfection and were the best fish dishes...either of us have ever tasted. Corkage didn't apply. It is of course expensive, but you get what you pay for.
It’s a simple dish, with the crisp crust, and then the succulent white meat of the flounder, but so very tasty. I don't see any on the menu. Great cocktails and wine menu too. Every single item they brought to my table tasted amazing.My entire vacation in NOLA as a Celiac was full of "no we cant make that, no thats not gluten free answers. Amazing. Since we do not receive today’s catch until 4:00 pm, this menu is one of our most recent menus.
This commitment to freshness and variety are two of the many reasons GW Fins prints its menu daily and has received numerous glowing reviews in The Times-Picayune (4 beans), Food & Wine, Southern Living and Esquire magazines. Slacks, dress jeans, dress shorts with a dress shirt or a Polo style shirt are great. If you call us at 504-581-3467, you can make a reservation as far in advance as you would like. We ask gentlemen to remove their hats in the Dining room. Corkage fee? We both started with a cup of Seafood Gumbo, which was great. Furthermore the atmosphere has buzz, is attractive and loaded with charm. sorry but cant be more helpful. We had a fig salad to die for followed by Red Snapper over a gumbo like concoction that was as good a fish as we have ever eaten. Since we do not receive today’s catch until 4:00 pm, this menu is one of our most recent menus. You just have to experience this place.