|GW Fins' signature "Scalibut"|
The appetizers we tried were equally as unique and delicious. The Yellowfin Tuna Tartare, which was served with avocado, wasabi and mango, was so delicate. It truly honored the taste and texture of the tuna, without adding strong sauces to mask the flavor. The avocado-wasabi mixture complemented the tuna perfectly. We also highly recommend the Lobster Dumplings, topped with fennel and served atop a lobster butter. The lightness of the dumplings was surprising and we loved their mild flavor.
|Wasabi Crusted Wahoo|
The Firecracker Tuna Tacos with pickled ginger slaw and avocado aioli were very unique, and made for the perfect bite. The fresh fish, mixed with the spicy heat, was a nice surprise, and the aoili was a delicious addition. The Crispy Pork Belly with compressed watermelon and ginger slaw was lighter than expected and the subtle sweetness of the pork belly glaze made it truly unique in a world that loves pork belly.
We were even more impressed with our entrees. We had to try the house specialty, the "Scalibut". This one-of-a-kind dish features seared, thinly-sliced scallops, arranged like fish scales, atop a perfectly-cooked, moist halibut. The delicate Pea Shoot Butter is a perfect companion to the fish - and the snow peas. We would highly recommend this dish.
The Wasabi Crusted Wahoo, seared rare and served with pickled ginger slaw, sticky rice, bok choy and sweet soy butter was a revelation. First, we have never tried wahoo rare, and now we must have it this way all the time. The ginger slaw sounds simple, but it was complex. It tasted like high-end fried rice and was the perfect companion to the wahoo. We could have licked the plate.
The dining experience was second-to-none. The professionally-trained servers are very friendly and take care of your every need. The only caveat: this restaurant is in high demand, even during the week. Open only for dinner, you must make your reservation days or weeks in advance.
Where: 808 Bienvelle St., New Orleans. 504-581-3467.
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