NEW ORLEANS (press release) – Ever since GW Fins’ Executive Chef Michael Nelson has been dry aging fish, he’s been comparing the melt-in-your-mouth texture and umami of dry aged Bluefin Tuna to the holy grail of meat, the Wagyu Steak.
GW Fins thought it would be a wonderful summer treat to pair these two “best in class” side-by-side in the ultimate Surf and Turf dish.
During the last two Friday and Saturday evenings this month, on August 18, 19, 25 and 26, Chef Michael will be serving a 6oz dry-aged Bluefin Tuna alongside a 6oz Wagyu steak for $75. Both will be grilled to perfection and served with Brabant potatoes, asparagus, béarnaise and house Worcestershire.
To secure this next-level dining experience, reservations can be made by visiting www.gwfins.com or by phoning the restaurant at 504-581-3467.
