We are so lucky that such a bounty of extraordinary seafood exists in our own backyard, and no time is that variety more plentiful than the summer!  GW Fins’ Executive Chef Michael Nelson and his culinary team have curated a delicious line-up of seafood that truly highlights not only the most pristine seafood, but the chefs' exceptional skills preparing them. 

But this summer, our fin-ale week has a bit of a twist (details below).

Seafood Sustainability: Ocean Conservation Cuts Week

  July 5-9

Because we exclusively purchase whole fish from our fishermen, Chef Michael has become one of the country's leading experts in butchering fish in a way that yields the most meat from each species.  His mission to increase sustainability is based on utilizing the maximum amount of each fish in the most fabulous dishes that highlight these "Ocean Conservation Cuts." 

We're kicking off our Summer Seafood Celebration with deliciously innovative dishes that do just that - Toro Pastrami on Rye, "Pulled" Swordfish BBQ Sliders, Swordfish Bolognese, "Meat Lovers" Flatbread, Fins Wings, Sicilian Tuna Meatballs and Muffalettas.

Shrimp Week

 July 12-16

 We're bringing in the best shrimp in the world for Shrimp Week at GW Fins.  Feast on Royal Reds from Alabama, Rock Shrimp from Florida, White Shrimp from Louisiana, and Pink Shrimp from Argentina. 

We'll be highlighting these varieties in dishes like Yuzu Hibiscus Ceviche, Shrimp Cocktail, Vietnamese Glazed Tempura Shrimp, Shrimp Rolls on house-made Brioche and Lemon Caper Shrimp Pasta.

If you love shrimp, this is going to be your dream week to dine at GW Fins.  

Chilled Seafood Week 

 July 19-23

 By mid to late July, everyone in New Orleans is looking for relief from the summer heat, so we'll be doing our part to keep you cool with a fabulous line-up of chilled seafood dishes.

 If you're looking for a light, flavor-packed way to dine out, secure your reservations for this week!  We will be featuring a line up of refreshing dishes including Cured Salmon Ravioli, Lobster Rolls, Aguachile, Crudo, Ceviche and Calamari Pasta Salad. 

The Grand Fin-ale Week

 July 20-24 

We want your feedback to help us land the final catch for our Seafood Celebration!

Everything we do at GW Fins is focused on our guests and your culinary enjoyment, so we wanted to hear from you to find out what seafood special you want us to feature during the fin-ale week of this month-long event.  

Is there a variety of seafood that you haven't seen on our menu, but would love to try? Is there a type of seafood preparation you can't get enough of?  We want to hear your thoughts!

 As all seafood depends on seasonality and the availability of our fishermen partners to catch/secure them, our culinary team will try their best to feature the most popular response, during the week of July 20-24. Head over to the GW Fins' Instagram page today and let us know what you want to enjoy during our fin-ale week of summer specials.

 

GW Fins is located at 808 Bienville Street and is open for dinner seven nights a week beginning at 5pm. We validate for three hours at Premium Parking (911 Iberville at the corner of Iberville & Dauphine). For reservations, please visit www.gwfins.com/reservations