GW Fins: Revolutionizing Seafood One Dry-Aged Fish at a Time
Credit: Instagram @GWFins
Who: Seafood aficionados and culinary adventurers of all ages
What: Upscale seafood dining with a focus on dry-aged fish
Where: 10 min walk from The Natchez New Orleans
When: Sundays – Thursdays from 5:00 pm to 9:30 pm and Fridays and Saturdays from 5:00 pm to 10:00 pm.
How much: Mid to premium dining prices, varying by catch of the day
Nestled in the heart of the French Quarter, a mere 10-minute stroll or a quick 5-minute drive from The Natchez New Orleans, GW Fins stands as a beacon of culinary innovation. Since its inception in 2001 by Tenney Flynn and Gary Wollerman, this esteemed establishment has redefined the seafood dining experience, treating fish with the reverence typically reserved for prime steak. This transformative approach was further enhanced under the guidance of Chef Michael Nelson, who took the helm as executive chef in 2016.
Chef Nelson, a Chicago native with culinary roots in Napa Valley, saw the potential in elevating the umami flavor of fish to heights surpassing even the most exquisite Wagyu steak. His pioneering method? Dry aging fish, a technique traditionally reserved for beef and pork, which intensifies flavors and improves texture by reducing moisture and breaking down proteins. This process, influenced by age-old Japanese practices, has significantly enhanced the gastronomic offerings at GW Fins.
The restaurant's commitment to sustainability and zero waste is evident in its practice of butchering whole fish in-house, a strategy that has been in place for over a decade. This meticulous process not only maximizes the use of each fish, increasing yield to as much as sixty percent for species like red snapper, but also dramatically reduces food waste. Chef Nelson's dedication to utilizing every part of the fish has led to the creation of inventive dishes such as tempura fried fish "wings" and a unique "sea-cuterie" platter, showcasing the versatility and flavor of lesser-known fish parts.
GW Fins' menu, which is refreshed daily by 4 pm, reflects the freshest catches sourced directly from local fishermen. These strong relationships with spear fishermen ensure a continuous supply of the freshest seafood, including great finds like triple tail, cobia, and black fin tuna. This direct sourcing method supports local fishermen and guarantees the ultimate freshness and quality of the dishes served.
The restaurant's innovative approach extends beyond its culinary techniques to its sustainable practices. By directly supporting fishermen and paying them well, GW Fins contributes to the local economy and promotes sustainable fishing practices. This commitment to sustainability is further reflected in the choice of primarily Louisiana-sourced seafood, showcasing the state's rich bounty.
Chef Nelson's dry aging technique has revolutionized the way seafood is appreciated, offering diners a unique taste experience. The aged tuna tomahawk rib eye, for instance, exemplifies this culinary mastery—perfectly wood-grilled to highlight its dense, meaty flavor, enhanced with a drizzle of black garlic bearnaise and homemade Worcestershire sauce.
GW Fins is not just a restaurant; it's a testament to the potential of seafood when treated with the finesse and respect traditionally accorded to prime beef. It challenges conventions, promotes sustainability, and provides a deliciously unique dining experience right in the vibrant heart of New Orleans. Whether you're a local or a visitor, a meal at GW Fins promises to be a memorable part of your culinary journey through the city.