Compère Lapin is the new restaurant inside the Old No. 77 Hotel and Chandlery (NOLA’s very own hipster hotel that could rival an Ace Hotel) opened by chef Nina Compton. You may remember Compton from her days on Top Chef New Orleans, and if you have the chance to experience her menu at Lapin, you won’t soon forget it. The menu blends Caribbean and Italian influences with a touch of Creole, and the result is exciting flavor combinations and culinary styles.
Now let’s get down to the food:
Spiced Pig Ears were smokey and tender – battered and then fried to crisp perfection. Highly recommend them.
Steak Tartar had a great little spice kick. Not the best tartar I have ever had – I leave that to Au Chaud Lapin (in Montreal) but this is right up there.
Conch Croquette/ Pickled Pineapple Tartar Sauce is an island classic that Compton serves up well. Conch goodness!
Caribbean Seafood Pepper Pot was filled with almost every type of Seafood you could imagine – the liquid broth was like heaven.
Cold Smoked Tuna Tartar/Avocado/Crispy Bananas made me actually prefer tuna tartar over steak tartar. This cold smoked tuna tartar was divine and the crispy banana style chips were the perfect vehicle to serve with the tuna – the sweet/salt/spice combo was perfect.
Brussel Sprouts/Buttermilk/Crispy Chicken Skin are some of the best brussel sprouts I have ever tasted – if not, the best ever. The sprouts are nice and crispy and the creamy buttermilk sauce makes this plate perfect. And who doesn’t love crispy skin?
Local Grouper/Beurre Blanc/Potato Pearls/Caviar was light and showcased the local grouper perfectly.
Curried Goat/Sweet Potato Gnocchi/Cashews The goat was tender and delicious while the gnocchi showed the chef’s great skill at pastas. The curry sauce was so good that we wanted to lick the bowl.
Half Chicken/Turnips/Leeks This dish surprised us in its presentation – it was chicken two ways. The breast was turned into yummy little roulades and the leg was fried up to crispy perfection.