Image courtesy of GW Fins.
GW Fins Executive Chef Michael Nelson.
In a city with a stunning culinary legacy—where restaurants older than America press against a rotation of innovative newcoming concepts—a quarter century of success means a great deal. The year 2001 brought two delicious additions to the city’s landscape, and in the twenty-five years since, they’ve risen to the challenge of being taken seriously as New Orleans institutions.
Restaurateur Gary Wollerman, coming from his success at Ruth’s Chris Steak House, opened what he called “a seafood restaurant built on a steakhouse frame” in the Quarter in March, twenty-five years ago. GW Fins, now helmed by Executive Chef Michael Nelson, has become a titan in the world of seafood-focused fine dining, set apart by Nelson’s commitment to sustainable sourcing, “boucherie”-style whole fish butchery, and innovations like dry aging. To celebrate the milestone, GW Fins will spend this year offering a series of special dinners, inviting guest chefs and hosting events like “Seacuterie Week.”
Image courtesy of Restaurant August.
Restaurant August Executive Chef Corey Thomas.
Down in the CBD on Tchoupitoulas, Restaurant August opened its doors in the fall of the same year, offering a menu that promised to honor its Creole Louisiana roots while pushing the boundaries on tradition. Opened by businessman August “Duke” Robin with Chef John Besh, the restaurant’s legacy has sustained itself under the helm of current Executive Chef Corey Thomas—who was recognized last year with inclusion in the Michelin American South Guide. To celebrate twenty-five years of culinary excellence in New Orleans, the restaurant is hosting a series of culinary and cultural activities held on the twenty-fifth of each month. Visit on April 25th for the opportunity to taste a special throwback menu item.
