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Text
581-3467
RESERVATIONS
GW Fins is open daily for Dine-In. Curbside Pickup, which can be ordered online, is available Sundays – Thursdays. We are open Sundays – Thursdays from 5:00 pm to 9:30 pm and Fridays and Saturdays from 5:00 pm to 10:30 pm. For parties of four orMENUS - GW FINS
© 2020 GW FINS | 808 Bienville Street New Orleans, LA 70112 | (504)581-3467
ABOUT - GW FINS
GW Fins is located in the heart of New Orleans’ historic French Quarter at 808 Bienville St. The restaurant is open for dinner from 5:00 to 10 p.m. Sunday through Thursday and 5:00 to 10:30 p.m. Friday and Saturday. The dress code at GW Fins is “dressy casual.”. Coats and ties are not required. Slacks, dress jeans, dress shorts aregreat.
SHOP GW FINS
GW Fins. THE DEEP END OF FLAVOR COOKBOOK. Regular price $30.00. Use left/right arrows to navigate the slideshow or swipe left/right if using a mobile device.OWNERS - GW FINS
Gary Wollerman Gary Wollerman’s perfectionist attitude and his unyielding work ethic have earned him the reputation as one of the hardest-working restaurant owners in New Orleans and have in turn merited GW Fins with the distinction of being New Orleans’ premier fine dining seafood restaurant in a city known for its exceptionalseafood. A seasoned
APPETIZERS - GW FINS White fish mousseline, tomatoes, lobster butter – 11. Barbeque Shrimp. Deglazed with Abita Amber, goat cheese grits, Liedenheimer crouton – 14. Crispy Pork Belly. Compressed watermelon, pickled ginger slaw – 12. Seafood Gumbo. Dark roux, crab, shrimp, oyster, long grain rice – 11. Tempura Fins Wings. Crispy noodle salad,Korean glaze
ENTRÉES - GW FINS
Entrées. Our menu changes daily. Since we do not receive today’s catch until 4:00 pm, this menu is one of our most recent menus. If you have specific questions, please call the restaurant at 504-581-3467. Gulf Swordfish. Wood grilled, sweet potato hash, crispy plantains, pineapple basil glaze – 29. Soft Shell Crab.SIDES - GW FINS
Sides. Our menu changes daily. Since we do not receive today’s catch until 4:00 pm, this menu is one of our most recent menus. If you have specific questions, please call the restaurant at 504-581-3467. Sweet Potatoes. Bourbon, banana, vanilla – 7. Mushroom Risotto.GW FINS BBQ SHRIMP
GW Fins BBQ Shrimp. Preheat a large sautée pan. Season the shrimp with Shrimp Magic and sautée in canola oil for about 2 minutes on each side. Add 4 ounces of beer and reduce to 2 ounces over medium heat. Stir in the cold BBQ butter over low heat and stir constantly to make a creamy sauce. Serve immediately with plenty of hot Frenchbread.
HOME - GW FINSABOUTMENUSRESERVATIONSPRIVATE PARTIESGIFT CERTIFICATESSUSTAINABILITY © 2020 GW FINS | 808 Bienville Street New Orleans, LA 70112 | (504)581-3467
RESERVATIONS
GW Fins is open daily for Dine-In. Curbside Pickup, which can be ordered online, is available Sundays – Thursdays. We are open Sundays – Thursdays from 5:00 pm to 9:30 pm and Fridays and Saturdays from 5:00 pm to 10:30 pm. For parties of four orMENUS - GW FINS
© 2020 GW FINS | 808 Bienville Street New Orleans, LA 70112 | (504)581-3467
ABOUT - GW FINS
GW Fins is located in the heart of New Orleans’ historic French Quarter at 808 Bienville St. The restaurant is open for dinner from 5:00 to 10 p.m. Sunday through Thursday and 5:00 to 10:30 p.m. Friday and Saturday. The dress code at GW Fins is “dressy casual.”. Coats and ties are not required. Slacks, dress jeans, dress shorts aregreat.
SHOP GW FINS
GW Fins. THE DEEP END OF FLAVOR COOKBOOK. Regular price $30.00. Use left/right arrows to navigate the slideshow or swipe left/right if using a mobile device.OWNERS - GW FINS
Gary Wollerman Gary Wollerman’s perfectionist attitude and his unyielding work ethic have earned him the reputation as one of the hardest-working restaurant owners in New Orleans and have in turn merited GW Fins with the distinction of being New Orleans’ premier fine dining seafood restaurant in a city known for its exceptionalseafood. A seasoned
APPETIZERS - GW FINS White fish mousseline, tomatoes, lobster butter – 11. Barbeque Shrimp. Deglazed with Abita Amber, goat cheese grits, Liedenheimer crouton – 14. Crispy Pork Belly. Compressed watermelon, pickled ginger slaw – 12. Seafood Gumbo. Dark roux, crab, shrimp, oyster, long grain rice – 11. Tempura Fins Wings. Crispy noodle salad,Korean glaze
ENTRÉES - GW FINS
Entrées. Our menu changes daily. Since we do not receive today’s catch until 4:00 pm, this menu is one of our most recent menus. If you have specific questions, please call the restaurant at 504-581-3467. Gulf Swordfish. Wood grilled, sweet potato hash, crispy plantains, pineapple basil glaze – 29. Soft Shell Crab.SIDES - GW FINS
Sides. Our menu changes daily. Since we do not receive today’s catch until 4:00 pm, this menu is one of our most recent menus. If you have specific questions, please call the restaurant at 504-581-3467. Sweet Potatoes. Bourbon, banana, vanilla – 7. Mushroom Risotto.GW FINS BBQ SHRIMP
GW Fins BBQ Shrimp. Preheat a large sautée pan. Season the shrimp with Shrimp Magic and sautée in canola oil for about 2 minutes on each side. Add 4 ounces of beer and reduce to 2 ounces over medium heat. Stir in the cold BBQ butter over low heat and stir constantly to make a creamy sauce. Serve immediately with plenty of hot Frenchbread.
MENUS - GW FINS
© 2020 GW FINS | 808 Bienville Street New Orleans, LA 70112 | (504)581-3467
CONTACT GW FINS
Tel: (504) 581-3467 Fax: (504) 565 – 5459 Our Location: 808 Bienville Street (map) New Orleans, LA, 70112 (between Bourbon and Dauphine Streets) Hours of Operation: GW Fins is open daily for Dine-In. Curbside Pickup, which can be ordered online, is available Sundays – Thursdays. We are open Sundays – Thursdays from 5:00 pmto
CAREERS - GW FINS
Careers. GW Fins wants to create Raving Fans, starting with YOU! If you are looking to work for a restaurant recognized as one of the best in the city by our guests and our staff, then we are looking for you. We provide a workplace that is professional, respectful and drug-free. Education and development are daily activities.SUSTAINABILITY
GW Fins’ Executive Chef Michael Nelson has taken one of the most innovative approaches to increase the sustainability of seafood. For the past several years, Chef Michael has focused on sustainability through utilization of the entire fish, composing dishes to highlightRESTAURANT WEEK
MAKE PLANS TO JOIN US FOR NEW ORLEANS RESTAURANT WEEK – JUNE 21-27! As is the case with our daily menu, our Restaurant Week Menu will be printed every afternoon to include the freshest catch that day. Below is a sample 3-course menu, including some dishes that will be featured throughout the week of June 21-27. Reservations can be made online or over the phone at (504)DESSERTS - GW FINS
Pretzel crust, caramel whipped cream – 9. Coconut on the Half Shell. Coconut sorbet, chocolate shell, forbidden cocoa krispies – 9. White Chocolate Bread Pudding. Dark chocolate chunks, pecans, whipped cream – 8. Caramelized Date & Almond Cake. Black walnut ice cream – 9.SAMPLE MENUS
Sample Group Dinner Menu V Appetizer Lobster Dumplings Lobster & white fish mousseline, shaved fennel, tomato concasse, lobster butter Salad Seared Sea Scallops Balsamic brown butter and baby greens Entrée Sautéed American Red Snapper (or comparable white fish) Local long grain rice, Shrimp Creole, crispy okra 10 oz CenterCut Filet Wood
GIFT CERTIFICATES
For your convenience, GW Fins Gift Certificates may be purchased online. Choose your desired denomination and complete the online payment page. Once you have completed payment, you will receive an email with your gift certificate. Simply print the certificate and present it to your recipient, and they will be all set and ready to dine! If you would like aSALADS - GW FINS
Creole Tomato. Pickled cucumber and sweet onion, Danish Bleu cheese, sherry vinaigrette – 10. Shrimp Remoulade. Louisiana shrimp, roasted red peppers, fried green tomato, blonde frisée – 12. Heirloom Beet. Baby arugula, candied walnuts, pickled red onion, goat cheese, sherryvinaigrette – 10.
THE DEEP END OF FLAVOR COOKBOOK Regular price$30.00. As fearless as our guests are about ordering unique varieties of fish at GW Fins, we’ve repeatedly heard that they’re skittish about preparing seafood at home. That’s exactly why Tenney Flynn, our recently retired Executive Chef developed our first-ever cookbook, The Deep End Of Flavor. HOME - GW FINSABOUTMENUSRESERVATIONSPRIVATE PARTIESGIFT CERTIFICATESSUSTAINABILITY © 2020 GW FINS | 808 Bienville Street New Orleans, LA 70112 | (504)581-3467
RESERVATIONS
GW Fins is open daily for Dine-In. Curbside Pickup, which can be ordered online, is available Sundays – Thursdays. We are open Sundays – Thursdays from 5:00 pm to 9:30 pm and Fridays and Saturdays from 5:00 pm to 10:30 pm. For parties of four orSHOP GW FINS
GW Fins. THE DEEP END OF FLAVOR COOKBOOK. Regular price $30.00. Use left/right arrows to navigate the slideshow or swipe left/right if using a mobile device.OWNERS - GW FINS
Gary Wollerman Gary Wollerman’s perfectionist attitude and his unyielding work ethic have earned him the reputation as one of the hardest-working restaurant owners in New Orleans and have in turn merited GW Fins with the distinction of being New Orleans’ premier fine dining seafood restaurant in a city known for its exceptionalseafood. A seasoned
APPETIZERS - GW FINS White fish mousseline, tomatoes, lobster butter – 11. Barbeque Shrimp. Deglazed with Abita Amber, goat cheese grits, Liedenheimer crouton – 14. Crispy Pork Belly. Compressed watermelon, pickled ginger slaw – 12. Seafood Gumbo. Dark roux, crab, shrimp, oyster, long grain rice – 11. Tempura Fins Wings. Crispy noodle salad,Korean glaze
RESTAURANT WEEK
MAKE PLANS TO JOIN US FOR NEW ORLEANS RESTAURANT WEEK – JUNE 21-27! As is the case with our daily menu, our Restaurant Week Menu will be printed every afternoon to include the freshest catch that day. Below is a sample 3-course menu, including some dishes that will be featured throughout the week of June 21-27. Reservations can be made online or over the phone at (504) HOW GW FINS IS CREATING A SAFE DINING EXPERIENCE FOR It is with great excitement that we welcome you back into our Dining Room at GW Fins. We have missed serving you in our restaurant more than you know. As we embark on the journey back to normalcy, it is of the utmost importance to keep our employees and guests safe. Below iswhat we
ENTRÉES - GW FINS
Entrées. Our menu changes daily. Since we do not receive today’s catch until 4:00 pm, this menu is one of our most recent menus. If you have specific questions, please call the restaurant at 504-581-3467. Gulf Swordfish. Wood grilled, sweet potato hash, crispy plantains, pineapple basil glaze – 29. Soft Shell Crab.GW FINS BBQ SHRIMP
GW Fins BBQ Shrimp. Preheat a large sautée pan. Season the shrimp with Shrimp Magic and sautée in canola oil for about 2 minutes on each side. Add 4 ounces of beer and reduce to 2 ounces over medium heat. Stir in the cold BBQ butter over low heat and stir constantly to make a creamy sauce. Serve immediately with plenty of hot Frenchbread.
SERVICE MANAGEMENT
Ashton Ramsey | Restaurant Manager. Ashton is a native New Orleanian, born in the heart of the historical Faurbourg Maringy area in downtown New Orleans. Over the past 16 years, he has worked every position in the front of the house, gaining a great deal of knowledge and a wide skill set in the industry. HOME - GW FINSABOUTMENUSRESERVATIONSPRIVATE PARTIESGIFT CERTIFICATESSUSTAINABILITY © 2020 GW FINS | 808 Bienville Street New Orleans, LA 70112 | (504)581-3467
RESERVATIONS
GW Fins is open daily for Dine-In. Curbside Pickup, which can be ordered online, is available Sundays – Thursdays. We are open Sundays – Thursdays from 5:00 pm to 9:30 pm and Fridays and Saturdays from 5:00 pm to 10:30 pm. For parties of four orSHOP GW FINS
GW Fins. THE DEEP END OF FLAVOR COOKBOOK. Regular price $30.00. Use left/right arrows to navigate the slideshow or swipe left/right if using a mobile device.OWNERS - GW FINS
Gary Wollerman Gary Wollerman’s perfectionist attitude and his unyielding work ethic have earned him the reputation as one of the hardest-working restaurant owners in New Orleans and have in turn merited GW Fins with the distinction of being New Orleans’ premier fine dining seafood restaurant in a city known for its exceptionalseafood. A seasoned
APPETIZERS - GW FINS White fish mousseline, tomatoes, lobster butter – 11. Barbeque Shrimp. Deglazed with Abita Amber, goat cheese grits, Liedenheimer crouton – 14. Crispy Pork Belly. Compressed watermelon, pickled ginger slaw – 12. Seafood Gumbo. Dark roux, crab, shrimp, oyster, long grain rice – 11. Tempura Fins Wings. Crispy noodle salad,Korean glaze
RESTAURANT WEEK
MAKE PLANS TO JOIN US FOR NEW ORLEANS RESTAURANT WEEK – JUNE 21-27! As is the case with our daily menu, our Restaurant Week Menu will be printed every afternoon to include the freshest catch that day. Below is a sample 3-course menu, including some dishes that will be featured throughout the week of June 21-27. Reservations can be made online or over the phone at (504) HOW GW FINS IS CREATING A SAFE DINING EXPERIENCE FOR It is with great excitement that we welcome you back into our Dining Room at GW Fins. We have missed serving you in our restaurant more than you know. As we embark on the journey back to normalcy, it is of the utmost importance to keep our employees and guests safe. Below iswhat we
ENTRÉES - GW FINS
Entrées. Our menu changes daily. Since we do not receive today’s catch until 4:00 pm, this menu is one of our most recent menus. If you have specific questions, please call the restaurant at 504-581-3467. Gulf Swordfish. Wood grilled, sweet potato hash, crispy plantains, pineapple basil glaze – 29. Soft Shell Crab.GW FINS BBQ SHRIMP
GW Fins BBQ Shrimp. Preheat a large sautée pan. Season the shrimp with Shrimp Magic and sautée in canola oil for about 2 minutes on each side. Add 4 ounces of beer and reduce to 2 ounces over medium heat. Stir in the cold BBQ butter over low heat and stir constantly to make a creamy sauce. Serve immediately with plenty of hot Frenchbread.
SERVICE MANAGEMENT
Ashton Ramsey | Restaurant Manager. Ashton is a native New Orleanian, born in the heart of the historical Faurbourg Maringy area in downtown New Orleans. Over the past 16 years, he has worked every position in the front of the house, gaining a great deal of knowledge and a wide skill set in the industry.ABOUT - GW FINS
GW Fins is located in the heart of New Orleans’ historic French Quarter at 808 Bienville St. The restaurant is open for dinner from 5:00 to 10 p.m. Sunday through Thursday and 5:00 to 10:30 p.m. Friday and Saturday. The dress code at GW Fins is “dressy casual.”. Coats and ties are not required. Slacks, dress jeans, dress shorts aregreat.
ABOUT GW FINS
About GW Fins. From the day GW Fins opened its doors in 2001, our Chefs have been recognized for their discerning standards only selecting the absolute most pristine fish from all corners of the globe to serve to our guests. Locally owned by Gary Wollerman and Chef Tenney Flynn, their impeccable attention to detail has earned them aCONTACT GW FINS
Tel: (504) 581-3467 Fax: (504) 565 – 5459 Our Location: 808 Bienville Street (map) New Orleans, LA, 70112 (between Bourbon and Dauphine Streets) Hours of Operation: GW Fins is open daily for Dine-In. Curbside Pickup, which can be ordered online, is available Sundays – Thursdays. We are open Sundays – Thursdays from 5:00 pmto
HOW GW FINS IS CREATING A SAFE DINING EXPERIENCE FOR It is with great excitement that we welcome you back into our Dining Room at GW Fins. We have missed serving you in our restaurant more than you know. As we embark on the journey back to normalcy, it is of the utmost importance to keep our employees and guests safe. Below iswhat we
FAMILY - GW FINS
Marin Wollerman | Accountant / Restaurant Manager Marin is the oldest daughter of GW Fins’ Co-Owners Gary and Patti Wollerman. She received her Hospitality Management degree from the University of Mississippi and began her career working with the eminent Los Angeles based restaurant company, Innovative Dining Group. After acquiring this valuable experience, Marin returned toSUSTAINABILITY
GW Fins’ Executive Chef Michael Nelson has taken one of the most innovative approaches to increase the sustainability of seafood. For the past several years, Chef Michael has focused on sustainability through utilization of the entire fish, composing dishes to highlightSIDES - GW FINS
Sides. Our menu changes daily. Since we do not receive today’s catch until 4:00 pm, this menu is one of our most recent menus. If you have specific questions, please call the restaurant at 504-581-3467. Sweet Potatoes. Bourbon, banana, vanilla – 7. Mushroom Risotto.SAMPLE MENUS
Sample Group Dinner Menu V Appetizer Lobster Dumplings Lobster & white fish mousseline, shaved fennel, tomato concasse, lobster butter Salad Seared Sea Scallops Balsamic brown butter and baby greens Entrée Sautéed American Red Snapper (or comparable white fish) Local long grain rice, Shrimp Creole, crispy okra 10 oz CenterCut Filet Wood
SERVICE MANAGEMENT
Ashton Ramsey | Restaurant Manager. Ashton is a native New Orleanian, born in the heart of the historical Faurbourg Maringy area in downtown New Orleans. Over the past 16 years, he has worked every position in the front of the house, gaining a great deal of knowledge and a wide skill set in the industry.GIFT CERTIFICATES
For your convenience, GW Fins Gift Certificates may be purchased online. Choose your desired denomination and complete the online payment page. Once you have completed payment, you will receive an email with your gift certificate. Simply print the certificate and present it to your recipient, and they will be all set and ready to dine! If you would like a HOME - GW FINSABOUTMENUSRESERVATIONSPRIVATE PARTIESGIFT CERTIFICATESSUSTAINABILITY © 2020 GW FINS | 808 Bienville Street New Orleans, LA 70112 | (504)581-3467
RESERVATIONS
GW Fins is open daily for Dine-In. Curbside Pickup, which can be ordered online, is available Sundays – Thursdays. We are open Sundays – Thursdays from 5:00 pm to 9:30 pm and Fridays and Saturdays from 5:00 pm to 10:30 pm. For parties of four orSHOP GW FINS
GW Fins. THE DEEP END OF FLAVOR COOKBOOK. Regular price $30.00. Use left/right arrows to navigate the slideshow or swipe left/right if using a mobile device.OWNERS - GW FINS
Gary Wollerman. Gary Wollerman’s perfectionist attitude and his unyielding work ethic have earned him the reputation as one of the hardest-working restaurant owners in New Orleans and have in turn merited GW Fins with the distinction of being New Orleans’ premier fine dining seafood restaurant in a city known for its exceptionalseafood.
SUSTAINABILITY
GW Fins’ Executive Chef Michael Nelson has taken one of the most innovative approaches to increase the sustainability of seafood. For the past several years, Chef Michael has focused on sustainability through utilization of the entire fish, composing dishes to highlight HOW GW FINS IS CREATING A SAFE DINING EXPERIENCE FOR It is with great excitement that we welcome you back into our Dining Room at GW Fins. We have missed serving you in our restaurant more than you know. As we embark on the journey back to normalcy, it is of the utmost importance to keep our employees and guests safe. Below iswhat we
ENTRÉES - GW FINS
Entrées. Our menu changes daily. Since we do not receive today’s catch until 4:00 pm, this menu is one of our most recent menus. If you have specific questions, please call the restaurant at 504-581-3467. Gulf Swordfish. Wood grilled, sweet potato hash, crispy plantains, pineapple basil glaze – 29. Soft Shell Crab.FEATURED EVENT
Featured Event. Thank you for your interest in dining with us at GW Fins. At this time, we are only offering our regular A La Carte Menu, which changes nightly. Please checkGW FINS BBQ SHRIMP
GW Fins BBQ Shrimp. Preheat a large sautée pan. Season the shrimp with Shrimp Magic and sautée in canola oil for about 2 minutes on each side. Add 4 ounces of beer and reduce to 2 ounces over medium heat. Stir in the cold BBQ butter over low heat and stir constantly to make a creamy sauce. Serve immediately with plenty of hot Frenchbread.
THE DEEP END OF FLAVOR COOKBOOK Regular price$30.00. As fearless as our guests are about ordering unique varieties of fish at GW Fins, we’ve repeatedly heard that they’re skittish about preparing seafood at home. That’s exactly why Tenney Flynn, our recently retired Executive Chef developed our first-ever cookbook, The Deep End Of Flavor. HOME - GW FINSABOUTMENUSRESERVATIONSPRIVATE PARTIESGIFT CERTIFICATESSUSTAINABILITY © 2020 GW FINS | 808 Bienville Street New Orleans, LA 70112 | (504)581-3467
RESERVATIONS
GW Fins is open daily for Dine-In. Curbside Pickup, which can be ordered online, is available Sundays – Thursdays. We are open Sundays – Thursdays from 5:00 pm to 9:30 pm and Fridays and Saturdays from 5:00 pm to 10:30 pm. For parties of four orSHOP GW FINS
GW Fins. THE DEEP END OF FLAVOR COOKBOOK. Regular price $30.00. Use left/right arrows to navigate the slideshow or swipe left/right if using a mobile device.OWNERS - GW FINS
Gary Wollerman. Gary Wollerman’s perfectionist attitude and his unyielding work ethic have earned him the reputation as one of the hardest-working restaurant owners in New Orleans and have in turn merited GW Fins with the distinction of being New Orleans’ premier fine dining seafood restaurant in a city known for its exceptionalseafood.
SUSTAINABILITY
GW Fins’ Executive Chef Michael Nelson has taken one of the most innovative approaches to increase the sustainability of seafood. For the past several years, Chef Michael has focused on sustainability through utilization of the entire fish, composing dishes to highlight HOW GW FINS IS CREATING A SAFE DINING EXPERIENCE FOR It is with great excitement that we welcome you back into our Dining Room at GW Fins. We have missed serving you in our restaurant more than you know. As we embark on the journey back to normalcy, it is of the utmost importance to keep our employees and guests safe. Below iswhat we
ENTRÉES - GW FINS
Entrées. Our menu changes daily. Since we do not receive today’s catch until 4:00 pm, this menu is one of our most recent menus. If you have specific questions, please call the restaurant at 504-581-3467. Gulf Swordfish. Wood grilled, sweet potato hash, crispy plantains, pineapple basil glaze – 29. Soft Shell Crab.FEATURED EVENT
Featured Event. Thank you for your interest in dining with us at GW Fins. At this time, we are only offering our regular A La Carte Menu, which changes nightly. Please checkGW FINS BBQ SHRIMP
GW Fins BBQ Shrimp. Preheat a large sautée pan. Season the shrimp with Shrimp Magic and sautée in canola oil for about 2 minutes on each side. Add 4 ounces of beer and reduce to 2 ounces over medium heat. Stir in the cold BBQ butter over low heat and stir constantly to make a creamy sauce. Serve immediately with plenty of hot Frenchbread.
THE DEEP END OF FLAVOR COOKBOOK Regular price$30.00. As fearless as our guests are about ordering unique varieties of fish at GW Fins, we’ve repeatedly heard that they’re skittish about preparing seafood at home. That’s exactly why Tenney Flynn, our recently retired Executive Chef developed our first-ever cookbook, The Deep End Of Flavor.ABOUT - GW FINS
GW Fins is located in the heart of New Orleans’ historic French Quarter at 808 Bienville St. The restaurant is open for dinner from 5:00 to 10 p.m. Sunday through Thursday and 5:00 to 10:30 p.m. Friday and Saturday. The dress code at GW Fins is “dressy casual.”. Coats and ties are not required. Slacks, dress jeans, dress shorts aregreat.
CONTACT GW FINS
Tel: (504) 581-3467 Fax: (504) 565 – 5459 Our Location: 808 Bienville Street (map) New Orleans, LA, 70112 (between Bourbon and Dauphine Streets) Hours of Operation: GW Fins is open daily for Dine-In. Curbside Pickup, which can be ordered online, is available Sundays – Thursdays. We are open Sundays – Thursdays from 5:00 pmto
FAMILY - GW FINS
Marin Wollerman | Accountant / Restaurant Manager Marin is the oldest daughter of GW Fins’ Co-Owners Gary and Patti Wollerman. She received her Hospitality Management degree from the University of Mississippi and began her career working with the eminent Los Angeles based restaurant company, Innovative Dining Group. After acquiring this valuable experience, Marin returned toSUSTAINABILITY
GW Fins’ Executive Chef Michael Nelson has taken one of the most innovative approaches to increase the sustainability of seafood. For the past several years, Chef Michael has focused on sustainability through utilization of the entire fish, composing dishes to highlightSIDES - GW FINS
Sides. Our menu changes daily. Since we do not receive today’s catch until 4:00 pm, this menu is one of our most recent menus. If you have specific questions, please call the restaurant at 504-581-3467. Sweet Potatoes. Bourbon, banana, vanilla – 7. Mushroom Risotto.SAMPLE MENUS
Sample Group Dinner Menu V Appetizer Lobster Dumplings Lobster & white fish mousseline, shaved fennel, tomato concasse, lobster butter Salad Seared Sea Scallops Balsamic brown butter and baby greens Entrée Sautéed American Red Snapper (or comparable white fish) Local long grain rice, Shrimp Creole, crispy okra 10 oz CenterCut Filet Wood
SERVICE MANAGEMENT
Ashton Ramsey | Restaurant Manager. Ashton is a native New Orleanian, born in the heart of the historical Faurbourg Maringy area in downtown New Orleans. Over the past 16 years, he has worked every position in the front of the house, gaining a great deal of knowledge and a wide skill set in the industry.GIFT CERTIFICATES
For your convenience, GW Fins Gift Certificates may be purchased online. Choose your desired denomination and complete the online payment page. Once you have completed payment, you will receive an email with your gift certificate. Simply print the certificate and present it to your recipient, and they will be all set and ready to dine! If you would like aSALADS - GW FINS
Our menu changes daily. Since we do not receive today’s catch until 4:00 pm, this menu is one of our most recent menus. If you have specific questions, please call the restaurant at 504-581-3467. If you would like to place a curbside pickup order, please do so here. Triple Iceberg Wedge Bleu cheese & bacon, THE DEEP END OF FLAVOR COOKBOOK Regular price$30.00. As fearless as our guests are about ordering unique varieties of fish at GW Fins, we’ve repeatedly heard that they’re skittish about preparing seafood at home. That’s exactly why Tenney Flynn, our recently retired Executive Chef developed our first-ever cookbook, The Deep End Of Flavor. HOME - GW FINSABOUTMENUSRESERVATIONSPRIVATE PARTIESGIFT CERTIFICATESSUSTAINABILITY © 2020 GW FINS | 808 Bienville Street New Orleans, LA 70112 | (504)581-3467
RESERVATIONS
GW Fins is open daily for Dine-In. Curbside Pickup, which can be ordered online, is available Sundays – Thursdays. We are open Sundays – Thursdays from 5:00 pm to 9:30 pm and Fridays and Saturdays from 5:00 pm to 10:30 pm. For parties of four orSHOP GW FINS
GW Fins. THE DEEP END OF FLAVOR COOKBOOK. Regular price $30.00. Use left/right arrows to navigate the slideshow or swipe left/right if using a mobile device.OWNERS - GW FINS
Gary Wollerman. Gary Wollerman’s perfectionist attitude and his unyielding work ethic have earned him the reputation as one of the hardest-working restaurant owners in New Orleans and have in turn merited GW Fins with the distinction of being New Orleans’ premier fine dining seafood restaurant in a city known for its exceptionalseafood.
SUSTAINABILITY
GW Fins’ Executive Chef Michael Nelson has taken one of the most innovative approaches to increase the sustainability of seafood. For the past several years, Chef Michael has focused on sustainability through utilization of the entire fish, composing dishes to highlight HOW GW FINS IS CREATING A SAFE DINING EXPERIENCE FOR It is with great excitement that we welcome you back into our Dining Room at GW Fins. We have missed serving you in our restaurant more than you know. As we embark on the journey back to normalcy, it is of the utmost importance to keep our employees and guests safe. Below iswhat we
ENTRÉES - GW FINS
Entrées. Our menu changes daily. Since we do not receive today’s catch until 4:00 pm, this menu is one of our most recent menus. If you have specific questions, please call the restaurant at 504-581-3467. Gulf Swordfish. Wood grilled, sweet potato hash, crispy plantains, pineapple basil glaze – 29. Soft Shell Crab.FEATURED EVENT
Featured Event. Thank you for your interest in dining with us at GW Fins. At this time, we are only offering our regular A La Carte Menu, which changes nightly. Please checkGW FINS BBQ SHRIMP
GW Fins BBQ Shrimp. Preheat a large sautée pan. Season the shrimp with Shrimp Magic and sautée in canola oil for about 2 minutes on each side. Add 4 ounces of beer and reduce to 2 ounces over medium heat. Stir in the cold BBQ butter over low heat and stir constantly to make a creamy sauce. Serve immediately with plenty of hot Frenchbread.
THE DEEP END OF FLAVOR COOKBOOK Regular price$30.00. As fearless as our guests are about ordering unique varieties of fish at GW Fins, we’ve repeatedly heard that they’re skittish about preparing seafood at home. That’s exactly why Tenney Flynn, our recently retired Executive Chef developed our first-ever cookbook, The Deep End Of Flavor. HOME - GW FINSABOUTMENUSRESERVATIONSPRIVATE PARTIESGIFT CERTIFICATESSUSTAINABILITY © 2020 GW FINS | 808 Bienville Street New Orleans, LA 70112 | (504)581-3467
RESERVATIONS
GW Fins is open daily for Dine-In. Curbside Pickup, which can be ordered online, is available Sundays – Thursdays. We are open Sundays – Thursdays from 5:00 pm to 9:30 pm and Fridays and Saturdays from 5:00 pm to 10:30 pm. For parties of four orSHOP GW FINS
GW Fins. THE DEEP END OF FLAVOR COOKBOOK. Regular price $30.00. Use left/right arrows to navigate the slideshow or swipe left/right if using a mobile device.OWNERS - GW FINS
Gary Wollerman. Gary Wollerman’s perfectionist attitude and his unyielding work ethic have earned him the reputation as one of the hardest-working restaurant owners in New Orleans and have in turn merited GW Fins with the distinction of being New Orleans’ premier fine dining seafood restaurant in a city known for its exceptionalseafood.
SUSTAINABILITY
GW Fins’ Executive Chef Michael Nelson has taken one of the most innovative approaches to increase the sustainability of seafood. For the past several years, Chef Michael has focused on sustainability through utilization of the entire fish, composing dishes to highlight HOW GW FINS IS CREATING A SAFE DINING EXPERIENCE FOR It is with great excitement that we welcome you back into our Dining Room at GW Fins. We have missed serving you in our restaurant more than you know. As we embark on the journey back to normalcy, it is of the utmost importance to keep our employees and guests safe. Below iswhat we
ENTRÉES - GW FINS
Entrées. Our menu changes daily. Since we do not receive today’s catch until 4:00 pm, this menu is one of our most recent menus. If you have specific questions, please call the restaurant at 504-581-3467. Gulf Swordfish. Wood grilled, sweet potato hash, crispy plantains, pineapple basil glaze – 29. Soft Shell Crab.FEATURED EVENT
Featured Event. Thank you for your interest in dining with us at GW Fins. At this time, we are only offering our regular A La Carte Menu, which changes nightly. Please checkGW FINS BBQ SHRIMP
GW Fins BBQ Shrimp. Preheat a large sautée pan. Season the shrimp with Shrimp Magic and sautée in canola oil for about 2 minutes on each side. Add 4 ounces of beer and reduce to 2 ounces over medium heat. Stir in the cold BBQ butter over low heat and stir constantly to make a creamy sauce. Serve immediately with plenty of hot Frenchbread.
THE DEEP END OF FLAVOR COOKBOOK Regular price$30.00. As fearless as our guests are about ordering unique varieties of fish at GW Fins, we’ve repeatedly heard that they’re skittish about preparing seafood at home. That’s exactly why Tenney Flynn, our recently retired Executive Chef developed our first-ever cookbook, The Deep End Of Flavor.ABOUT - GW FINS
GW Fins is located in the heart of New Orleans’ historic French Quarter at 808 Bienville St. The restaurant is open for dinner from 5:00 to 10 p.m. Sunday through Thursday and 5:00 to 10:30 p.m. Friday and Saturday. The dress code at GW Fins is “dressy casual.”. Coats and ties are not required. Slacks, dress jeans, dress shorts aregreat.
CONTACT GW FINS
Tel: (504) 581-3467 Fax: (504) 565 – 5459 Our Location: 808 Bienville Street (map) New Orleans, LA, 70112 (between Bourbon and Dauphine Streets) Hours of Operation: GW Fins is open daily for Dine-In. Curbside Pickup, which can be ordered online, is available Sundays – Thursdays. We are open Sundays – Thursdays from 5:00 pmto
FAMILY - GW FINS
Marin Wollerman | Accountant / Restaurant Manager Marin is the oldest daughter of GW Fins’ Co-Owners Gary and Patti Wollerman. She received her Hospitality Management degree from the University of Mississippi and began her career working with the eminent Los Angeles based restaurant company, Innovative Dining Group. After acquiring this valuable experience, Marin returned toSUSTAINABILITY
GW Fins’ Executive Chef Michael Nelson has taken one of the most innovative approaches to increase the sustainability of seafood. For the past several years, Chef Michael has focused on sustainability through utilization of the entire fish, composing dishes to highlightSIDES - GW FINS
Sides. Our menu changes daily. Since we do not receive today’s catch until 4:00 pm, this menu is one of our most recent menus. If you have specific questions, please call the restaurant at 504-581-3467. Sweet Potatoes. Bourbon, banana, vanilla – 7. Mushroom Risotto.SAMPLE MENUS
Sample Group Dinner Menu V Appetizer Lobster Dumplings Lobster & white fish mousseline, shaved fennel, tomato concasse, lobster butter Salad Seared Sea Scallops Balsamic brown butter and baby greens Entrée Sautéed American Red Snapper (or comparable white fish) Local long grain rice, Shrimp Creole, crispy okra 10 oz CenterCut Filet Wood
SERVICE MANAGEMENT
Ashton Ramsey | Restaurant Manager. Ashton is a native New Orleanian, born in the heart of the historical Faurbourg Maringy area in downtown New Orleans. Over the past 16 years, he has worked every position in the front of the house, gaining a great deal of knowledge and a wide skill set in the industry.GIFT CERTIFICATES
For your convenience, GW Fins Gift Certificates may be purchased online. Choose your desired denomination and complete the online payment page. Once you have completed payment, you will receive an email with your gift certificate. Simply print the certificate and present it to your recipient, and they will be all set and ready to dine! If you would like aSALADS - GW FINS
Our menu changes daily. Since we do not receive today’s catch until 4:00 pm, this menu is one of our most recent menus. If you have specific questions, please call the restaurant at 504-581-3467. If you would like to place a curbside pickup order, please do so here. Triple Iceberg Wedge Bleu cheese & bacon, THE DEEP END OF FLAVOR COOKBOOK Regular price$30.00. As fearless as our guests are about ordering unique varieties of fish at GW Fins, we’ve repeatedly heard that they’re skittish about preparing seafood at home. That’s exactly why Tenney Flynn, our recently retired Executive Chef developed our first-ever cookbook, The Deep End Of Flavor.GW FINS
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