Compère Lapin in New Orleans' Warehouse District is the flagship restaurant of Chef Nina Compton, a St. Lucia–born, culinary-school-trained chef who won the James Beard Award for Best Chef: South in 2018 after making her name on Top Chef Season 11. The restaurant occupies the ground floor of the Old No. 77 Hotel on Tchoupitoulas Street and draws a creative crowd from the arts and hotel communities that surround it. Compton's cooking merges Caribbean flavors and techniques with Louisiana Creole traditions in a way that feels both personal and distinctly New Orleanian. Curried goat with sweet potato gnocchi has become the signature dish — rich, warming, and unexpected in the best possible way. Conch ceviche, jerk oxtail, and preparations featuring plantain, breadfruit, and scotch bonnet peppers appear alongside Gulf seafood handled with equal care. The cocktail program is serious and rum-forward, reflecting Compton's island heritage; rum-based drinks rotate seasonally and pair well with the spiced food. The dining room is warm and contemporary, with exposed brick, soft lighting, and a convivial atmosphere that suits both date nights and group dinners. Weekend brunch (Saturday and Sunday from 10 AM) is a popular alternative with egg dishes, fried chicken, and Caribbean-inflected pastries. Reservations are strongly recommended for dinner and weekend brunch, ideally booked a week or more in advance via OpenTable.
Signature dishes
- Curried goat with sweet potato gnocchi
- Jerk oxtail
- Conch ceviche
- Rum cocktails
Good to know
- Known for
- Chef Nina Compton; James Beard Award winner; Caribbean-Creole creative fusion
- Hours
- Monday–Thursday 5 PM–10 PM; Friday 11:30 AM–10 PM; Saturday 10 AM–10 PM; Sunday 10 AM–9 PM
- Reservations
- Highly recommended; book via opentable.com
Location
535 Tchoupitoulas St, New Orleans, LA 70130
29.9468, -90.0670 View on map
Highlights
- Chef Nina Compton's James Beard Award–winning Caribbean-Creole fusion, rooted in her St. Lucian heritage
- Curried goat with sweet potato gnocchi — the signature dish that defines Compère Lapin's creative voice
- Rum-forward cocktail program that evolves seasonally and pairs with the spiced, island-influenced menu
- Weekend brunch with Caribbean-inflected pastries, fried chicken, and egg dishes in the same creative vein
- Contemporary warehouse dining room in the arts-hotel corridor of the Warehouse District
Tips for visiting
- Book dinner reservations at least one week ahead on OpenTable; weekend brunch fills nearly as fast
- The curried goat with sweet potato gnocchi is the dish not to miss — order it regardless of other selections
- The weekend brunch (Saturday–Sunday from 10 AM) is slightly easier to book than dinner and equally creative
- Ask the bar staff about the rum program — the cocktail list is curated and changes with the seasons
- Lunch is served Friday only; dinner is the primary service Monday through Saturday
When to visit
Friday and Saturday dinners are the liveliest services. Weekend brunch from 10 AM is a more relaxed and slightly more accessible option when dinner reservations are hard to secure.
Accessibility
Compère Lapin is located in the Old No. 77 Hotel, a building with wheelchair-accessible ground-floor entry from Tchoupitoulas Street. The dining room is step-free and restrooms are accessible. Contact the hotel concierge for assistance.
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Frequently asked questions
What type of cuisine does Compère Lapin serve?
Chef Nina Compton blends Caribbean traditions from her native St. Lucia with Louisiana Creole cooking. Dishes incorporate plantain, scotch bonnet, conch, and curried preparations alongside Gulf seafood and Southern ingredients.
Is Compère Lapin good for groups?
Yes — the dining room accommodates groups comfortably and the menu has broad appeal for mixed tastes. For parties of six or more, contact the restaurant directly to arrange seating and a tailored menu.
How does the weekend brunch compare to dinner?
Brunch is slightly more relaxed and affordable, featuring egg dishes, fried chicken, and Caribbean pastries alongside many of the dinner signatures. It is a good entry point if dinner reservations are unavailable.
What is the vibe of the restaurant?
The dining room is warm and contemporary — exposed brick, soft lighting, and a lively but not loud atmosphere. It suits both romantic dinners and celebratory group meals.