New Orleans (May 29, 2018)   

WHO/WHAT: With the end of mudbug season drawing near, James Beard “Best Chef South” Nina Compton and partners Larry Miller and Chef Levi Raines, will offer a very special Crawfish Boil outside of Bywater American Bistro (BABs) in New Orleans’ Bywater neighborhood.                                   

In addition to BABs delightful Saturday Brunch in the restaurant, family and friends can gather to enjoy tasty crawfish from Rayne, Louisiana based Hawk’s Boil Up, along with all the usual fixins. BABs signature brunch punch, bloody marys and beer specials will also be on offer.

WHEN/WHERE: BAB’s Crawfish Boil will take place outside of Bywater American Bistro, 2900 Chartres Street in New Orleans.  The Crawfish Boil begins at 11:30 AM and when it’s gone, it’s gone! Saturday Brunch takes place 10:30 AM – 2 PM. (504) 605-3827. Instagram & Facebook: @bywateramericanbistro

About Chef Nina Compton: James Beard "Best Chef South"  Nina Compton is Chef/Owner of New Orleans’ gastronomic gem, Compère Lapin, along with her newest restaurant concept, Bywater American Bistro (BABs), which opened Spring 2018. Compère Lapin has garnered multiple accolades since opening in 2015 – both nationally and locally – for Nina’s one-of-a-kind Caribbean-inspired Louisiana cuisine, including Eater National’s “Best Restaurants in America 2017”. The talented toque has been named one of Food & Wine magazine’s "Best New Chefs 2017", and is the culinary ambassador of St. Lucia, where she was born and raised. Formerly of the critically acclaimed Scarpetta at Fontainebleau Miami Beach – where Compton worked under celeb chef/restaurateur Scott Conant – the rising star chef fell in love with the Crescent City while filming Top Chef New Orleans where she was runner-up and fan favorite. Compton was lured to New Orleans when an opportunity with Provenance Hotels presented itself, and her journey as a renowned restaurateur has since taken off.


Media Contacts:
Lauren Busch/Anabel Mendez
Brustman Carrino Public Relations
(305) 573-0658