Accolades

  • Chef of the Year
    New Orleans Magazine
  • Best New Restaurants
    Esquire magazine
  • Four Beans
    The Times-Picayune
  • "Le Bernardin of the South" (GW Fins)
    Food & Wine
  • Top Seafood Restaurant in New Orleans
    Zagat Survey
  • ChefsFeed Winner
    One of the Best Things to Eat in NOLA

My Restaurants

  • GW Fins
    808 Bienville St
    New Orleans, LA

Where I Eat

Behind the Scenes

Chef Tenney Flynn reviews  at post.venue.name
"Every year, we host a multi-course dinner for employees as a token of our appreciation for all of their hard work. Last night's dinner was a great success, thank you to Executive Chef Mike Nelson, Sous Chefs, Tim Lane, Kyle Combes, and Nelson Chang, and Saute Cook, Giovanni Herrera. Check out the following pictures to see what creative dishes our chefs came up with! #gwfins #noladining #specialevent #privateparty #employeeappreciation"
instagram icon

From My Menu

Chef Craig Walker reviews Lobster dumplings at GW Fins
$$$ | Seafood
French Quarter
"This is one of my all-time favorite appetizers. It's very light and never disappointing. The buttery sauce topped over sweet lobster adds the perfect flavor without overwhelming the delicate dumplings."
Chef Tenney Flynn reviews Parmesan crusted flounder with lemon and asparagus at GW Fins
$$$ | Seafood
French Quarter
"Interested in preparing this at home? Check out our Facebook page, GW Fins Restaurant, to receive the recipe. #ParmesanCrustedFlounder #GWFins #recipe"
instagram icon
Chef Tenney Flynn reviews Blackened swordfish with sautéed spinach, fried shrimp, mashed potatoes, chili hollandaise and corn butter at GW Fins
$$$ | Seafood
French Quarter
"Perfectly plated - Blackened Swordfish with sautéed spinach, fried shrimp, mashed potatoes, chili hollandaise & corn butter #gwfins #swordfish #southerncooking"
instagram icon