New Orleanians and visitors alike have enjoyed seven years of Chef Nina Compton's Compère Lapin. To celebrate the milestone, Compton and her husband/partner Larry Miller have introduced a variety of new offerings as well as the long-awaited return of the CL Raw Bar.
The CL Raw Bar returns!
The restaurant opened in June 2015 and quickly became a favorite in the city, winning multiple awards and accolades for Chef's unique Caribbean influenced Gulf Coast cuisine. In a statement, she said, "Through good and bad it’s been a wild ride but we’re grateful to be able to look back at what has been accomplished, especially with the challenges we faced. We’re blessed to still be here and do what we love and thankful for those who support us, saw us through the dark times and raised a glass with us during the high times."
House of Zanzibar
Cobia Crudo
CL Raw Bar, which sat empty due to the pandemic and supply shortage, will reopen with crustaceans, crudos, and ceviches. Alongside the delicious shrimp and oyster options, guests can sample new seasonal dishes including Chilled Corn Soup, Pan-Roasted Snapper, and Fried Chicken. And for dessert, order the Peach Panna Cotta with rum cake. Innovative new cocktails have also debuted on the menu.
Oysters
CL Daiquiri
Crab Fingers with Chili Oil
The restaurant serves dinner Wednesday through Sunday from 5:30 to 9 p.m. (until 10 p.m. on Friday and Saturday). Reservations can be made online.
Compère Lapin is located in The Old No. 77 Hotel at 535 Tchoupitoulas Street