Compère Lapin is in a bright, former industrial space on the ground floor of the Old No. 77 Hotel & Chandlery in New Orleans’ Warehouse District, remodeled by New York design firm Parts & Labor. The concrete and tile flooring, original floor-to-ceiling French doors, exposed brick walls, and wooden beams are complemented by wood tables, leather and tweed upholstery, and light fixtures made of walnut, brass, and blown-glass. The laid-back décor is just the first factor in the cozy, intimate atmosphere, of which the friendly but expert service is another fundamental feature. Then, of course, there’s the smiling presence of the husband-and-wife team of chef Compton and front-of-house manager Larry Miller, whose shared love of hospitality is immediately obvious on entering the restaurant and confirmed throughout the meal.
Chef Nina Compton was born and raised in the Caribbean nation of Saint Lucia, where her father served as Prime Minister. She went to secondary school in England then, after deciding to pursue her passion for cooking—a passion born while helping her mother and grandmother prepare big family meals at the weekend—studied at the Culinary Institute of America in New York City. After graduating, she was fortunate enough to work with a series of celebrated chefs in top restaurants from NYC to Miami, including Daniel Boulud at Daniel, Norman van Aitken at Norman’s, Philippe Ruiz at Palme d’Or at the Biltmore Hotel, and Scott Conant at Scarpetta. While filming (and finishing runner up and fan favorite) in Season 11 of the TV reality show Top Chef in New Orleans, she fell in love with the city, moving there shortly afterwards to open Compère Lapin.
Along with husband and business partner Miller, Compton later opened neighborhood bistro BABs (formerly Bywater American Bistro) and the fast-casual Nina’s Creole Cottage. Just to ensure she will never get bored; she also serves as Culinary Ambassador to Saint Lucia.
Since opening in 2015, Compère Lapin has garnered an array of accolades and appeared in numerous publications, including Top 10 Winner of Playboy's Best New Bars in America 2016, Eater America's 38 Essential Restaurants in 2017, Food & Wine’s 40 Most Important Restaurants of the Past 40 Years in 2018, and Esquire’s 40 Most Important Restaurants of the Decade in 2019.
Compère Lapin is also celebrated as a wine and cocktail bar and appeared in Wine Enthusiast’s list of America's 100 Best Wine Restaurants in 2018.
Compton’s recognitions as a chef include a Food & Wine Best New Chef Award in 2017 and a James Beard Award for Best Chef: South in 2018.
