G W Fins (update), New Orleans, 2/21/20

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exterior

We were at G W Fins 6 months ago but went back on this trip to try some other items.  Same busy and large interior but service not as personal this trip.  Their menu is printed daily, so no specials.  We tried two hot appetizers, a couple of their fish entrées and dessert.  All was good.

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menu
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wine list

 

They started with a warm biscuit and butter that was very good.

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biscuit and butter
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biscuit
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wine front
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wine back

 

Tempura Fin Wings had a Korean glaze and were on top of a crispy noodle salad.  They were good but messy.  Smoked Sizzling Oysters were sold by the half dozen.  They were excellent.

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Tempura fin wings and Smoked Sizzling oysters
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Tempura Fin Wings
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closer
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Smoked Sizzling Oysters
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oysters closer

 

American Red Snapper was sautéed and plated with local long grain rice, Louisiana crawfish etouffee and topped with crispy okra.  The fish was perfectly cooked and the crispy okra were a treat.

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American Red Snapper
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from the top
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closer

 

Parmesan Crusted  Flounder was topped with jumbo lump crab and crispy capers on a sauce of brown butter and local citrus and served on asparagus.   The fish was pan cooked and could have been cooked a minute less to keep it more moist.   However the overall effect of the dish was good.  The asparagus were peeled and so easy to eat.  The crispy capers were quite savory.

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Parmesan crusted Flounder
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closer
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turned
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For dessert we had the Salty Malty that we had last trip.  It was a cream pie in a pretzel crust topped with caramel whipped cream and then drizzled with more caramel sauce.  Some pretzels are dipped in chocolate and used to decorate the top.  It is light, airy and sweet.

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Salty Malty
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Frankie shared the restaurant details

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