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G W Fins Restaurant Review: Fish and shellfish flown in from around the world are the calling cards of this consistent and sophisticated seafood specialist in the French Quarter. From the wood-grilled grouper to the jalapeño-glazed Scottish salmon and the Alaskan halibut with sea scallops and Maine lobster risotto, chef/co-owner Tenney Flynn’s preparations are unique to this part of the country. The blue crab pot sticker appetizer is a must, as is the blackened swordfish with chili hollandaise. Vegetables are winners, too, as in the wood-grilled asparagus in lemon olive butter. Dessert? That’s easy: chocolate mousse bombe with raspberry coulis. The wine list is constantly evolving. Forget everything you’ve heard about only serving white wines with fish; there are 15 Cabernets on the list. Décor of the big, circular dining room --- with cheery artworks that have a seafood theme --- is colorful and energetic without being intimidating. Noise is muffled by carpeting.