The Mrs. and I were down in New Orleans recently and stopped by Top Chef Nina Compton’s Compère Lapin for dinner. Compère Lapin (Brother Rabbit) is located on the bottom floor of an old rambling hotel called No. 7, in New Orleans’ warehouse district. Compère Lapin was a boisterous place, and the food really inventive. We had such a fun and romantic time! Here’s what we had.
We started off with a pair of TCB Sours, which were strong and tart whiskey sours named for Elvis’ favorite phrase Taking Care of Business…
… which we had with these jalapeno cheese biscuits with fresh creamery butter. One pat of butter was covered with sea salt, and the other had bacon and chives.
The inside of the biscuits were so fluffy and hot that the butter instantly melted.
Up next I had the steak tartare, which was served inside fluffy profiteroles and covered with more of that super creamy butter and chives. I felt that there was too much butter on this, since the meat is already really smooth and rich and creamy and the profiteroles are made with butter too.
My Mrs. had the roasted red and golden beet salad which sat upon a kale and mint pesto and was topped with pistachios.
For my main entree, I ordered the Curried Goat with Sweet Potato Gnocchi and Cashews. Chef Nina is from St. Lucia, so this was a bit of a nod to her roots.
My Mrs., the vegetarian, had the Spinach Cavatelli with Fontina Fondue. Yep, fancy spinach mac and cheese. It was so good! She still talks about how good this dish was.
Before dessert we opted for another cocktail, the pisco sour martini, which came with a rabbit on top.
We finished off this delicious and rich meal with the Banana Zeppole with Rum Caramel and Hazelnuts. Zeppole are light donuts and these were filled with nutella. It was another rich dish but a really sweet and flavorful treat to end the meal!
I liked it so much that I came back for breakfast the next morning. Here’s the everything bagel and cappucino. Just a perfect start to a day!