The Excellence Of GW Fins Extends To Print

Mary Ann Fitzmorris August 14, 2019 10:12 Happenings

Yesterday on the show we spoke to Tenney Flynn and Gary Wollerman, the guys from GW Fins. These are great restaurateurs and consummate professionals. And now there is a book,  And yes, that book does include the biscuit recipe, just so you know. “The Deep End Of Flavor,” is a two-year labor of love. The book’s recipes were tested and retested by home cooks, so you can trust them to help you cook seafood. The book is beautiful but deliberately not so beautiful that you won’t want it by the cooktop. It is meant to be a valuable resource. And we trust that it is. These guys know what they are doing. Tenney Flynn spoke about the tedious process of accepting fish to be served that evening, and what is rejected after a very careful inspection. And he talked about the seafood version of the nose-to-tails trend in restaurants, where respect for the animal dictates its full use in the same way our ancestors did, wasting nothing.

Tenney so loves fish that he almost poetically describes fish at its best: salt and pepper with a dusting of flour and pan sauteed. But he goes way beyond that, both in the book and in the restaurant.

They brought a menu, which is printed every day at around 2 pm, based on what seafood has been accepted to serve. It is quite an extensive menu,, and must be really expensive to print. Definitely not your white-paper-from-the-printer daily menu. This one included the currently-running Coolinary. We can’t wait to try it. A sample menu is below. It too changes daily based on the freshest fish.

First Course: choice of

Local Chanterelles & Creole Tomato

soft polenta and goat cheese

Royal Red Shrimp

Green apple slaw, Vietnamese glaze

Corn & Crab Bisque

Local sweet corn and blue crab

Second Course choice of:

Black Drum

Chicken cracklin' crust, whipped butternut squash, shiitake, green beans, pecans, brown butter

Fried Soft Shell Crab

Spoonbread, maque choux, roasted corn butter

Wasabi Crusted Wahoo

Pickled ginger slaw, baby bok choy, sticky rice, sweet soy butter

Third Course choice of:

Bourbon Pecan Pie

Vanilla bean ice cream, caramel sauce

Alabama Peach Panna Cotta

Amaretto syrup, raspberries


mascarpone creme, espresso syrup, Dutch cocoa powder

Coolinary Menu

$39 exclusive of beverage, tax, or gratuity

GW Fins

808 Bienville St  New Orleans


Sun-Th 5-10pm

Friday and Saturday till 10:30