Recently, I attended a company meeting in New Orleans. Normally our rather large group is crammed into the banquet facilities of a hotel for dinner and served a mass produced meal of questionable inspiration.
This trip however, we were split into several small groups and each group went to a different French Quarter restaurant. From classics like Brennan’s, Galatoire’s and K-Paul’s to new stars like Stella, NOLA and Bayona, my co-workers got to experience New Orleans’ best.
My group drew GW Fins, an establishment that I had long been intrigued by, but one which I had also not heard much about. I was not overly enthused because I knew it meant I would have to break my long held rule of never ordering fish in restaurants (except for sushi). My cynical policy is based on many experiences both in restaurant kitchens and dining rooms alike.
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