The short Alaskan king crab season launches each year on October 15. GW Fins' (808 Bienville St., 581-3467) Chef Tenney Flynn currently receives 6- to 8-lb. red king crabs just 48 hours after they've been plucked from Alaskan waters. He serves them cold and in the shell, with a Creole mustard cream sauce and a blue crab slaw. There should be a steady supply of these red king crabs at GW Fins through mid-November, though diners are recommended to phone ahead in order to insure a fresh batch has arrived.
Pride of Pontchartrain
The Smith & Wollensky national restaurant group selected Pontchartrain Vineyards' 2000 Le Grand Louis-Syrah as one of about 25 wines for the new "All-American Undiscovered Gems" wine list to be offered at its 16 national steakhouses. All wines on this list are produced outside the primary American wine producing regions of California and the Pacific Northwest.
Bywater residents hemmed in by Chartres Street construction ought to consider Cafe Picasso's (3401 Chartres St., 948-6881) free pizza delivery, offered until 10 p.m. Tuesday through Sunday. The puffy pizzas, which the owner learned to make in Naples, Italy, have cracker-crisp bottoms and virtually no outer crust. Toppings creep right up to the edge.