GW Fins

While most New Orleans seafood restaurants take a hyper-local approach to fill in the catch of the day, co-owner Tenney Flynn at GW Fin casts a global net. Executive chef Michael Nelson carries that same torch, even to the point of working with local spear fisherman to ensure the freshest of Gulf fish. The restaurant impresses with quality and variety, including fish caught in waters around the world. Chef 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. Private parties for up to 275 can be accommodated, and a private dining room for 28 offers a swank and intimate setting.