GW Fins

Kat valentine★★★★★★★★★★5.0a month ago

This place was awesome! Right in the quarter and easily walkable to other bars if you’d like to keep your night going. Their service model was a little strange, and it took 15 minutes to get a waiter to talk to us and 22 before we got water. However, it was wonderful after that! We had the fish wings which were incredible, and the tuna tartare tacos which were good, but shy in comparison to the fish wings for apps. We got the scalibuit and the blackened swordfish for dinner and both were incredible. For dessert we had the salty malty and the bread pudding with their respective madeira and port pairings, both paired perfectly and were so good! Great place to celebrate our honeymoon, and they had confetti on our table to welcome us!

Charlie Byrne★★★★★★★★★★5.0a month ago

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!

Scarlet Nichole★★★★★★★★★★5.05 months ago

We celebrated my birthday dinner at GW Fins, and it absolutely lived up to its stellar reputation. Reservations are a must—and for good reason. The service was impeccable from start to finish. Our server, Chloe, was exceptional and truly elevated the entire experience. The table was decorated with birthday confetti, which was such a thoughtful and celebratory touch. The cocktails were beautifully made, but the food was the real star of the evening. We each ordered different fish dishes, and every single one was outstanding—perfectly prepared, incredibly flavorful, and genuinely melt-in-your-mouth delicious. It’s one of those meals you keep talking about long after it’s over. I couldn’t have chosen a better place to celebrate my birthday. Highly recommend, and we absolutely hope to return on a future visit to New Orleans.

Lamma Bunzz★★★★★★★★★★5.05 months ago

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 😭😭

Leslie L★★★★★★★★★★5.04 months ago

Fantastic service and really good fish dishes. This is where you go for good fish. Both the sheepshead and scalibut were delicious. Lobster dumplings were also decent. But if I’m being honest what I loved most were the table biscuits. So light and delicious. Probably best biscuits I’ve had. Bread pudding was also amazing.