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New Orleans’ Compere Lapin introduces lunch with a Caribbean twist 

  Nashville-style spicy fried chicken, a fried oyster roll and Creole tomato gazpacho are some of the items on the lunch menu being introduced this week at Compere Lapin (535 Tchoupitoulas St., 504-599-2119; www.comperelapin.com), Nina Compton's recently opened Warehouse District restaurant.

  The lunch menu reflects the restaurant's Caribbean and Italian influences, including pici carbonara with smoked mushrooms and fennel crema, and roasted snapper served in kimchi broth with herbs. Other items exhibit strong Southern influences. Spicy hot fried chicken is inspired by the fiery Tennessee staple, Compton says, but it also features flavors of the Caribbean.

  "We make our own jerk seasoning for it, and we make a mojo vinaigrette to dress the coleslaw," she says. The dish also includes house-made bread and butter pickles.

  "I think the menu is a reflection of something fun and creative," Compton says. "If people want a sandwich, we've got an oyster roll, which is kind of our take on a lobster roll."

  The roll features fried oysters topped with charred cabbage slaw on a bun.

  Lighter fare includes a roasted beet salad with ricotta, pistachios and ciabatta and Creole tomato gazpacho with lobster and corn.

  Some items from the dinner menu are available as well, including cold-smoked tuna tartare with avocado and banana chips and a salad with baby vegetables and lemon vinaigrette.

  Compton, who hails from St. Lucia, was a Top Chef New Orleans fan favorite and runner-up. She opened Compere Lapin inside the Old No. 77 Hotel & Chandlery in June.

  Lunch is served from 11:30 a.m. to 2:30 p.m. daily. A menu of small bites, such as conch croquettes with pineapple tartar sauce and spiced pig ears with smoked aioli, is available at the bar daily from 2:30 p.m. to 5:30 p.m. The restaurant will begin serving breakfast in the fall.

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