Compère Lapin

This restaurant has a rustic feel with a giant bar facing the first room with an additional room with more seating. It has a casual feel - very warm. We stopped in without a reservation and they told us it would be an hour. We didn't want to wait so we went in search of another place only to decide we should just go back as 20 minutes had passed. So my colleague made a reservation on Open Table and we they sat us right after we got drinks at the bar. The bartender was great - we ordered different drinks and she made them quickly and expertly. I ordered a mule and it was very good. She offered to transfer our drink order to our table but we paid separately so that she got her tip. Once at our table, our server was very nice and explained the menu. It's a short menu despite having appetizers, firsts and mains. We ordered the biscuits to start with. They come hot with a honey butter and a bacon and chive butter - perfect sweet vs savory options. Both butters and the biscuit were excellent. For my main, I chose the Fried Chicken on Coconut Grits with Cashews. This was served was a sauce that complimented the chicken and grits nicely. It seemed like unusual pairings but together, the tastes worked very well. This is another restaurant I will return to on my next trip to New Orleans.

This was a modern looking spot that served Caribbean and European takes on New Orleans flavors. There was a nice sized bar and cool waiting area with lots of couches. The service was friendly and appreciated. The food came out in a timely manner except the main courses. It might have been because of what was ordered, but regardless, felt a little long.For starters, the jalapeno and scallion hushpuppies ($6), blackened pig ears ($6), and tuna ceviche ($17) was ordered. The hushpuppies came with a cilantro crema. There were five to an order and they were fried perfectly. The jalapeno really came through in these and they appeared very fresh based on the smell alone. The aioli really enhanced everything. The greens of this dish really paired well with one another. The blackened pig ears came with a smoked aioli that again paired perfectly with one another. These appealed to me right away since I have never saw pig ears prepared like this. Some pieces were tough due to the part of the ear that was being served, but for the most part, very pleasant. There was a nice crisp and the blackening seasoning was solid. The tuna ceviche had a coconut and lime broth I believe with jerk peanuts. There was a good amount of bite size tuna present, and it was very fresh. There was a slight kick to this too due to the jalapeno peppers present in the broth possibly. The jerk peanuts provided a nice crunch.For an entrée, I had the market fish with winter vegetables and a pepita vinaigrette ($34). The fish was a red snapper, and the vegetables were acorn squash, and I believe mushrooms. This was a well-executed dish except for the seasoning on the fish. The cook on the snapper was ideal, but the fish seemed to lack seasoning. The skin on the snapper was great and the vinaigrette was tremendous as well as the acorn squash. I really liked the combination. I also tried the fried chicken that came with coconut grits. The chicken skin was extremely crispy and had some coconut flavor to it. I do not know if that was in the batter or if it came from the grits, but it was very good. The grits had too much coconut for my liking but still were not bad.Will I go back? Yes.

This excellent restaurant, inside of the notable "Old 77 Hotel" was quite impressive.Their preferred order method is to choose a 'small bite,' 'appetizer,' 'entree,' and 'desert' (if-interested of course) all at once and then their wonderful staff delivers these four courses staggered as to allow for enjoyment of each course individually.You can even pay a reasonable price to 'Feed Me' where you entrust the restaurant to devise a four-course meal including complimenting dishes; obviously this is for the adventurous foodie.The lighting, music, and service was top-notch.Whatever clever tricks these chefs use to craft their seasonings/recipes should be highly commended as every dish was great.I highly recommend this dining experience.

We ate here for brunch and I got the hot chicken biscuit and it was not bad but it was not the BEST. We also ordered the ricotta gnocchi and it was not very filling.

This is my second time eating at Compere Lapin. The food is truly exceptional. I started with the biscuits which were warm and perfectly made--taking one home for breakfast. Tristen, my server, suggested getting the fish collar--which was one of the most delicious foods I've ever eaten. It was crispy outside with tender lovely snapper beneath the crust. Amazing. Dessert was the Semifreddo with strawberry jus. Light and lovely. I am thrilled to get take. Care of by Tristen. He made fantastic recommendations and never steered me wrong. Lovely meal. I will be back!

Dinner time! What a wonderful experience! My bestie made this choice as he had been here before and it was such an amazing experience! Compere Lapin is located in a hotel but this restaurant does not give regular hotel restaurant vibes! We were seated at the bar and were greeted by a nice young man who was the bartender but very knowledgeable about the menu! He was very patient and created a customized drink for my companion!I ordered the arancini, jerk pork belly and a special that was shrimp with corn and succotash! The food was amazing! I enjoyed every morsel of the food I ordered! Best meal I had in New Orleans! Will definitely try it again next time I'm in New Orleans!

This Nina Compton restaurant did not disappoint. The service was A1 the ambiance was perfect and intimate and my taste buds left satisfied. I started with the blackened pig ears with a smoked aioli. I didn't get a picture of my first two meals unfortunately. This was a flavor bomb. The pig ears alone were crunchy and flavorful but the smoke aioli was the perfect touch. Definitely recommend. My second course Was the pork belly plantain crema with Tamrond jus This was flavorful juicy. I mean it's pork. It can't go wrong but the plantain creamer with tamarind was just a flavor bomb. Also I need to add you can get all three courses out at the same time if you don't want to do one by one. The headliner was the curry to goat And this dish was delicious. It was perfectly balanced with the sweet potato gnocchi And cashews for added texture. For dessert I have the black cake with cherry sorbet and the cake alone was great but the sarbay was a hit. The cake was moist And lightly sweetened but together they were unstoppable. I definitely recommend checking the spot out. I'm going to return and check out the rest of the menu.

I believe someone once said : " Good food is a healer of many things," or maybe I made it up, but it is very true. Compère Lapin made me forget about the relative hardship of life.The common theme with all the items I had was BALANCE. All flavors are well balanced in the cocktails, the appetizer, the entrée, and the dessert.The venue is clean and convivial, the music is chic and cool.I made it a game to watch the reactions of guests around me, and I saw smiles, enchantment, head nods, and mischievous faces ;).This place has a lot more to offer to NoLa and I will come back for more.

We stayed at the hotel Old 77 and thought we would check out the restaurant. I got the biscuits with bacon butter and my boyfriend got the market fish/winter vegetables/ pepita vinaigrette, he said the fish was cooked perfectly but the purée was too salty. Overall it was pretty good! Would definitely try more food here!

I am a big fan of Top Chef since the very first season. Compère Lapin is owned by Nina Compton, who was a runner up for Top Chef. I really wanted her to win that season so I've had her restaurant bookmarked as soon as I heard she had her own spot. I was in NO on vacation, perfect time to finally try. I came here by myself. I ordered the Jerk pork belly to start, the curried goat as my entree and bread pudding for dessert. It took a long time to get my entree after I finished the appetizer and it was not even busy. My server, Byron, was nice but I must say his service left a little to be desired. He could have been more attentive. The pork belly was ok, it was not as tender as I expected it to be. The curried goat was delicious. I found the bread pudding to be ok, as well, but I am admittedly picky when it comes to bread pudding, it's one of my favorite desserts. All in all, I have to say I unfortunately did not enjoy Compère Lapin as much as I thought I would. Not bad whatsoever, but not great. With so much amazing food in NO, I doubt I'd return.