Chef Tenney Flynn is a well-known expert on Gulf Coast seafood. He has been called the “Fishmonger Czar of the South.” Chef Flynn began his career at his father’s restaurant in Georgia and then went on to graduate from the Culinary Institute of America in Hyde Park. Prior to opening GW Fins, he worked for the Buckhead Restaurant Group and later was Director of Culinary Operations at Ruth’s Chris Steak House. Chef Tenney has served on the Board of Directors of the Louisiana Seafood Association. Tenney has also spearheaded the Audubon Nature Institute’s GULF Council to support lasting fisheries. His menu philosophy is simple … Nature Writes the Menu.
GW Fins is in downtown New Orleans off Bourbon Street. Known for its seafood, you will want to try the “Signature” dishes which are the first appetizer, entrée, and dessert listed on the menu. Since “nature writes the menu,” it changes daily. Today’s catch arrives at 4:00 p.m. which determines what appears on the table. Choose from hot or cold appetizers with many different flavors. You should try the lobster dumplings or Buttermilk Fried Oysters with Gochujang Chili Aioli and House Kimchi. Chilled appetizers may include Red Snapper Ceviche or Bluefin Toro Taro Taco with poke-style bluefin. You, of course, must try the Seafood Gumbo.
A favorite entree is Scalibut with halibut, sea scallops, Royal Red Shrimp Risotto, Snow Peas, and Pea Shoots. If you want to be adventurous, try the Judith Point Monkfish with country ham crust, roasted baby carrots & turnips, beluga lentils, and black garlic bordelaise sauce. Meats are few but the wood-grilled Duroc Pork Chop with dirty rice, collard greens, sweet potatoes, and Bourbon molasses glaze is delicious. If you have room, finish with Salty Malty Ice Cream Pie with a pretzel crust and caramel whipped cream. Consistently receiving rave reviews as one of the best restaurants in New Orleans, you will not be disappointed in your dining experience at GW Fins.
Following local and state COVID-19 guidelines, GW Fins is open for inside dining and curbside pickup. Signature sauces and glazes, biscuit mix, and salty malty ice cream are available for sale. On Friday during Lent, they offer curbside pick-up of Fish Fry with profits benefiting hospitality industry employees.
Gayot, Top of Cuisines
Phone: (504) 581-3467
Chef Tony is a 42-year veteran of the food industry and is often known by his peers as “The New Product Guru.” Throughout his illustrious culinary career, he’s earned several notable titles and positions including Acquisition International’s “Most Influential Product Development Expert, U.S.” in 2019.
In 1997, Tony also founded Culinary Systems Inc., a group of culinary consultants that assist with culinary training, restaurant start-ups, concept development, and more. Since then, Tony and his team have generated over two billion dollars in sales for their clients in restaurants, retail, and manufacturing.
The strategic, technical, and culinary skills of Tony and his team can be seen on the menus of national chains, in the portfolio of national food manufacturers, and on the grocery shelves of products produced by major retail companies.