Who: Food enthusiasts and lovers of Creole cuisine, all ages
What: Contemporary Creole and Southern cuisine
Where: 5 minute drive, 15 minutes walk from The Natchez
When: Lunch and Dinner, Wed-Sun; Brunch, Sat-Sun 11 a.m. - 4 p.m.; Closed Mon-Tue
How much: Mid to high range

Nestled in the vibrant heart of the French Quarter, Saint John emerges as a beacon of Creole culinary excellence. With Chef Eric Cook at the helm, this restaurant at 1117 Decatur St. offers a warm embrace to all who seek to explore the depths of Southern cuisine. Here, each dish tells a story, woven from the rich tapestry of New Orleans' diverse cultural heritage.

At Saint John, the ambiance is just as important as the food. Guests are welcomed into a space adorned with folk art, where the seating is thoughtfully arranged to accommodate both intimate gatherings and larger groups. Whether you're in the mood for an amazing breakfast, a leisurely lunch, or a sumptuous dinner, the atmosphere is always inviting.

Chef Cook's menu is a love letter to Creole traditions, infused with a modern twist. Drawing inspiration from the countless cookbooks in his family's collection, he and chef de cuisine Daren Porretto have curated a selection of dishes that pay homage to New Orleans' multifaceted culinary landscape. From the oysters three ways to the amazing Chicken Bonne Femme, each plate is a reflection of the city's Sicilian, French, Spanish, African, German, and Caribbean influences.

Saint John isn't just about the food; it's about the experience. The restaurant features two dining areas on the first floor, including an open chef’s table overlooking the kitchen and elevated booths adorned with stained glass art by local artists. The upstairs dining room, with its balcony seating, offers a more secluded setting, perfect for private events or a romantic date night.

Opening its doors in Fall 2021, Saint John has quickly become a beloved spot among locals and visitors alike. Its unique blend of history, art, and gastronomy makes it a cornerstone of New Orleans' dining scene. As the restaurant continues to garner acclaim, securing a table might soon become a sought-after achievement. So, whether you're a seasoned NOLA visitor or a first-time guest, make sure to savor the Creole charm at Saint John – a culinary gem that truly encapsulates the spirit of New Orleans.

Advanced reservations are highly recommended and can be made on Resy.

Who: Seafood aficionados and culinary adventurers of all ages

What: Upscale seafood dining with a focus on dry-aged fish

Where: 10 min walk from The Natchez New Orleans

When: Sundays – Thursdays from 5:00 pm to 9:30 pm and Fridays and Saturdays from 5:00 pm to 10:00 pm.

How much: Mid to premium dining prices, varying by catch of the day

Nestled in the heart of the French Quarter, a mere 10-minute stroll or a quick 5-minute drive from The Natchez New Orleans, GW Fins stands as a beacon of culinary innovation. Since its inception in 2001 by Tenney Flynn and Gary Wollerman, this esteemed establishment has redefined the seafood dining experience, treating fish with the reverence typically reserved for prime steak. This transformative approach was further enhanced under the guidance of Chef Michael Nelson, who took the helm as executive chef in 2016.

Chef Nelson, a Chicago native with culinary roots in Napa Valley, saw the potential in elevating the umami flavor of fish to heights surpassing even the most exquisite Wagyu steak. His pioneering method? Dry aging fish, a technique traditionally reserved for beef and pork, which intensifies flavors and improves texture by reducing moisture and breaking down proteins. This process, influenced by age-old Japanese practices, has significantly enhanced the gastronomic offerings at GW Fins.

The restaurant's commitment to sustainability and zero waste is evident in its practice of butchering whole fish in-house, a strategy that has been in place for over a decade. This meticulous process not only maximizes the use of each fish, increasing yield to as much as sixty percent for species like red snapper, but also dramatically reduces food waste. Chef Nelson's dedication to utilizing every part of the fish has led to the creation of inventive dishes such as tempura fried fish "wings" and a unique "sea-cuterie" platter, showcasing the versatility and flavor of lesser-known fish parts.

GW Fins' menu, which is refreshed daily by 4 pm, reflects the freshest catches sourced directly from local fishermen. These strong relationships with spear fishermen ensure a continuous supply of the freshest seafood, including great finds like triple tail, cobia, and black fin tuna. This direct sourcing method supports local fishermen and guarantees the ultimate freshness and quality of the dishes served.

The restaurant's innovative approach extends beyond its culinary techniques to its sustainable practices. By directly supporting fishermen and paying them well, GW Fins contributes to the local economy and promotes sustainable fishing practices. This commitment to sustainability is further reflected in the choice of primarily Louisiana-sourced seafood, showcasing the state's rich bounty.

Chef Nelson's dry aging technique has revolutionized the way seafood is appreciated, offering diners a unique taste experience. The aged tuna tomahawk rib eye, for instance, exemplifies this culinary mastery—perfectly wood-grilled to highlight its dense, meaty flavor, enhanced with a drizzle of black garlic bearnaise and homemade Worcestershire sauce.

GW Fins is not just a restaurant; it's a testament to the potential of seafood when treated with the finesse and respect traditionally accorded to prime beef. It challenges conventions, promotes sustainability, and provides a deliciously unique dining experience right in the vibrant heart of New Orleans. Whether you're a local or a visitor, a meal at GW Fins promises to be a memorable part of your culinary journey through the city.

Savor the Creole Charm at Saint John: A Culinary Gem in the Heart of the French Quarter

GW Fins: Revolutionizing Seafood One Dry-Aged Fish at a Time