GW Fins

Chef Michael Nelson at GW Fin's creates a daily menu driven by one thing, and one thing along - the most pristine and susatainable seafood he can find. 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. You might feast on chicken cracklin-crusted local drum, John Dory from New Zealand with crabmeat and the house special, the Scalibut –" halibut, sea scallops, Royal Red shrimp risotto, snow peas, pea shoot butter, a spectacular combo. 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.