GW Fins
This modern seafood shrine is one of the city’s best restaurants, period. It is polished from the top down, in service and seafood sourcing: with a shipment of fresh fish arriving straight from the Gulf and beyond at 4 pm daily. Stylish preparations include the signature “scalibut” (thin-sliced scallop “scales” atop grilled halibut) on lobster risotto, worthy of its fame. A diverting starter of watermelon and pork belly, or the lobster dumplings with a light brush of fennel, are both to be savored. The wine list is thoughtfully complementary, with a good range of mid-priced bottles and an extensive array of finer pours by the glass. Order the pretzel-crusted salty-malty ice cream pie, even if you only have room for a bite. The large, tiered dining room is handsome and high-ceilinged yet conversation-conducive. We particularly love those high-backed gangsta booths along the back wall.
This modern seafood shrine is one of the city’s best restaurants, period. It is polished from the top down, in service and seafood sourcing: with a shipment of fresh fish arriving straight from the Gulf and beyond at 4 pm daily. Stylish preparations include the signature “scalibut” (thin-sliced scallop “scales” atop grilled halibut) on lobster risotto, worthy of its fame. A diverting starter of watermelon and pork belly, or the lobster dumplings with a light brush of fennel, are both to be savored. The wine list is thoughtfully complementary, with a good range of mid-priced bottles and an extensive array of finer pours by the glass. Order the pretzel-crusted salty-malty ice cream pie, even if you only have room for a bite. The large, tiered dining room is handsome and high-ceilinged yet conversation-conducive. We particularly love those high-backed gangsta booths along the back wall.
Details
Bookstore
Available as paperback
and as e-book.
