GW Fins

While most New Orleans seafood restaurants take a hyper-local approach to fill in the catch of the day, chef-owner Tenney Flynn at GW Fin casts a global net. The French Quarter restaurant impresses with quality and variety, including fish caught in waters around the world as well as right here in the Gulf. Chef de cuisine Michael Nelson's menu changes daily, depending on what's fresh and seasonal, but you might feast on King crab from Alaska, sea scallop Crudo with local caviar and Scottish salmon with jalapeno glaze. The philosophy is simple at this upscale establishment: let the seafood's natural flavors shine. The wine list shimmers with crisp whites guaranteed to enhance your catch of the day. Tenney's new book The Deep End of Flavor, written with former Atlanta Journal-Constitution Food Editor Susan Puckett, makes for a great gift. Ask about a signed copy.