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Dry-aged swordfish is not something most seafood restaurants attempt, but it's the kind of move that tells you exactly what kind of place GW Fins is. This upscale French Quarter dining room goes deep on seasonal fish, running cuts like sheepshead and fish collars alongside the more expected. The chef's been a James Beard semifinalist, and the room draws people who came prepared to order carefully and stay a while.
The awards strongest first
- James Beard Awards 2025 · Semifinalist · Outstanding Restaurant
- The Infatuation The 27 Best Restaurants In New Orleans
- Eater 38 Essential Restaurants in New Orleans
- James Beard Awards 2022 · Semifinalist · Best Chef: South · Michael Nelson
One number, weighted & current 84
How we scoreThe dishes from the writeups
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Lobster dumplings
“chef Michael Nelson dreaming up dishes like the delicate lobster dumplings and creative “scalibut,” a scallop-encrusted filet of halibut served with royal red shrimp risotto”
Eater -
Scalibut
“creative “scalibut,” a scallop-encrusted filet of halibut served with royal red shrimp risotto”
Eater -
Salty Malty ice cream pie
“always end the meal with a Salty Malty ice cream pie”
The Infatuation -
Muffaletta sliders
“Among the most impressive of the rotating options are ones that mimic meat, like the dry-aged yellowfin and bluefin “ribeyes” or the muffaletta sliders made with cuts of swordfish.”
The Infatuation
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