Hailed as one of the "Top 20 Best New Restaurants in America" by Esquire magazine and boasting a head chef (Tenney Flynn) who was named New Orleans magazine's 2004 "Chef of the Year," GW Fins certainly comes with a pedigree. Installed in an old French Quarter warehouse, the wide-open space features high ceilings supported by rustic wood beams and well-spaced tables covered in white linens, and yet the atmosphere is refreshingly casual. Try the famous lobster dumplings to start then move on to main course of wood-grilled pompano or New Bedford scallops. In a city renowned for its fresh seafood, GW Fins is quite possibly at the top of the heap.
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