GW Fins owner Gary Wollerman said the feedback has been very positive over the last several weeks since the New Orleans fine dining seafood restaurant completed its first floor-to-ceiling remodel since opening in 2001. “One of our regulars walked in. He said, ‘It looks like you changed some stuff. Man, I dig it. I really like it,’” said Wollerman. “People are enjoying the new vibe. It’s about time the front of the house caught up with our evolving menu and kitchen. We can now truly say that the atmosphere provides the perfect backdrop for the dishes people love and that we serve nightly at GW Fins.” The new, contemporary design at GW Fins features a deeper color palate and every surface – from chairs and banquettes to the walls, ceiling and floors – has changed to showcase a refined, sophisticated tone. The wall finishes and textured fabrics are palates of silver and dark blues and charcoals, all highlighted by a floor to ceiling mural. The reception area has panels that resemble waves crashing along the beach. Metal art pieces separate the spacious dining room and bar. “The color palette we chose really transforms the restaurant, and the artwork pops off the wall. The floor to ceiling wallpaper looks like a Louisiana swamp scene, and the mural expresses a change of colors as the light reflects through the windows,” said Wollerman. “In daylight, there is a silver color expressed, and then by nighttime, an amber color, and it almost looks backlit. The illusionary depth the wallpaper takes on is fascinating as people dine in.” Every day in the restaurant business is valuable, and GW Fins only closed for 10 days (Aug. 18-28) to execute the redesign of its 6,000 square foot French Quarter space. The remodel was led by Wollerman’s team and Covington-based Christine Diggs Interior Design with owner Christine Diggs and design associate Diana Eustis. “Redesigning GW Fins was an exciting challenge, infusing the original layout with a more dramatic palette and elevated materials,” said Diggs. “It was such a rewarding experience to work with the Wollerman’s again. Their family is so invested in the restaurant and their passion for their customers comes through in every decision of the design process.” Wollerman and Diggs worked together on previous updates for the restaurant’s private dining room and bar, as well as projects in he and his wife Patti’s home. Wollerman said he knew Diggs shared his vision and would be ideal for this major design project. Wollerman estimates the redesign of the French Quarter warehouse cost about $360,000. Wollerman said the decision to remodel was made earlier this year, and supplies were brought in throughout the year to have everything available during the quick 10-day closure. “It was a stressful 10 days, but ultimate credit to Christine and her team for coordinating all the various schedules and job completions. I couldn’t be more thrilled watching our vision for this new design take shape and be brought to reality,” said Wollerman. “We’re all so excited to welcome our guests back and see their reaction to the more upscale, and altogether sexier vibe we’ve created for them.” One interesting aspect of the remodel was Ken Kleinschmidt Jr. – General Manager at Bell & McCoy Companies – provided the new lighting. His late father Ken Kleinschmidt provided the original lighting for GW Fins in 2001. Bonano Electric, LLC served as the commercial electrician. Metairie-based Southland Plumbing Supply worked on the remodel, along with Mandeville-based Northlake Glass, and New Orleans-based Lintot, which provided the commercial carpet with metallic accents. New Orleans-based The Woodwright Shop custom milled the Spanish Cedar doors. Local company E. Lee Jahncke Fine Finishes created the custom plaster wall mural above the booths and the metallic leaf finish in the entry. The wallpaper was installed by Andi Lipson with Paperboy. “We provided the wallpapers: woven horsehair with hand applied metallic leaf finish in the entry,” said Diggs. “We had a custom printed tree mural on commercial grade vinyl for the main dining room; tonal wave textured vinyl on booth walls; and commercial grade abstract textured vinyls in both restrooms.” Country’s Top Dry Aged Fish Chefs Headline Special GW Fins Dinner on Oct. 1 GW Fins will host a special dinner on Oct. 1 at 6:30 p.m. to show off the new space and to serve a special, five-course wine pairing meal to bring together three of the country’s top dry aged fish culinary pioneers. GW Fins Executive Chef Michael Nelson will team up with Liwei Liao, chef/owner of The Joint in Sherman Oaks, Calif., and Davin Waite, chef/owner of Wrench & Rodent Seabasstropub in Oceanside, Calif. Freemark Abbey will supply the wine specifically paired with each course. Freemark Abbey was founded in 1886 by wine pioneer Josephine Tychson. The winery was one of Napa Valley’s first, and it was one of the first Cabernet producers in California. The dinner costs $225 per person, exclusive of tax and gratuity. Seating is limited; reservations are available through Open Table. Wollerman said about 75% of the seats have been bought with about 25 tickets remaining. “This will be the perfect opportunity to showcase our new restaurant design and simultaneously experience the culinary innovations from three industry leaders at a truly remarkable dinner,” said Wollerman. Collaborative small bites open the dinner with Fish Prosciutto with Melon by Chef Waite; Ora King Crudo by Chef Liao; and Swordella with Burrata and Pesto by Chef Nelson. Main courses feature Dry-Aged Bluefin Tuna by Chef Nelson; Charcoal Fish Beurre Blanc by Chef Liao; and Aged Crudo by Chef Waite. Dessert is Satsuma Cardamom Panna Cotta by Chef Nelson. “We’ve all been immersed in experimenting in this very new territory of dry aging fish for the past several years, and I thought it would be a cool way for all of us to be in the same kitchen together sharing that knowledge and showcasing it during a single dinner to our guests at GW Fins,” said Chef Nelson. Nelson’s menu at GW Fins is on display seven days a week, with the restaurant opening every evening at 5 p.m. GW Fins is located in the French Quarter at 808 Bienville Street, between Bourbon and Dauphine Streets. Validated parking is available at the Central Parking Garage, located a half block away at Dauphine and Iberville Streets. “Come see our new space. We are thrilled to invest in our restaurant for our customers and our city, and we look forward to another 25 years,” said Wollerman.Top of FormBottom of Form