It’s carnival season in New Orleans! Named the #1 place to visit in 2018 by The New York Times, New Orleans is a destination unlike any other with a cuisine as unique as the culture. In between parades and parties, stop to refuel at some of the city’s top-tier restaurants that are open on Mardi Gras - Tuesday, March 5, 2019.
Compère Lapin: Since opening in June 2015 Compère Lapin, Nina Compton’s beloved New Orleans restaurant in the Old No. 77 Hotel, has received critical acclaim including Eater National's "Best Restaurants in America 2017"; a rave review in The New York Times; Top 10 Winner of Playboy's Best New Bars in America 2016; and “Best New Restaurant” nods by New Orleans Magazine and Times-Picayune. Compton helms the neighborhood restaurant, creating robust dishes that meld the flavors of her Caribbean upbringing and love for French and Italian cuisine, while highlighting the Gulf and Louisiana’s beautiful indigenous ingredients. At Compère Lapin, Compton serves up a menu that is as diverse, colorful and tempting as the city itself with offerings ranging from cold smoked tuna tartare and curried goat with gnocchi, to hot fire chicken and roasted banana zeppole. Complementing Compton’s delectable fare, the award-winning beverage program at Compère Lapin highlights the Gulf’s indigenous ingredients as well as pay homage to New Orleans’ rich cocktail heritage, making it one of the hottest restaurants in NOLA. Compère Lapin is located in the Old 77 Hotel & Chandlery at 535 Tchoupitoulas Street, New Orleans, LA. The restaurant serves lunch daily 11:30AM–2:30PM; light bites 2:30PM–5:30PM; Happy Hour 3PM–6PM; and dinner nightly from 5:30PM–11:00PM. Brunch is served on Saturdays and Sundays from 10:30AM–2PM. Valet parking is $5 and ample municipal parking is available. For more information, please call (504) 599-2119, or visit www.comperelapin.com
Toups’ Meatery: Finalist for James Beard “Best Chef: South;” Bravo TV’s “Top Chef” season 13 “Fan Favorite;” and author of The New York Times’ “Best Cookbooks of Fall 2018,” Chasing the Gator – Isaac Toups & the New Cajun Cooking (October 23, 2018 Little, Brown and Company), Chef Isaac Toups exemplifies the new guard of Cajun chefs. In 2012, the talented Chef and wife/co-owner Amanda Toups opened Toups’ Meatery in Mid-City New Orleans. The contemporary Cajun restaurant is a glimpse into “Isaac’s Id” – the Cajun rustic cookery he grew up knowing, with his unique updated, sophisticated approach. At Toups’ Meatery, diners will find authentic cracklins’ on the menu which have been called “equal to Christendom’s finest,” and just like at his family’s table, cocktails are available by the pitcher along with the Meatery Board – a wonderful selection of house cured meats and accompaniments. The menu, broken down by small and large plates, includes signature dishes like slow cooked Lamb Neck with black eye pea ragout and fennel; Confit Chicken Thighs ham braised greens, dijon cream and lardons; and Gulf Seafood Couvillon, along with other robust dishes reflect Chef’s refined approach to his deep-rooted Louisiana family traditions. Toups’ Meatery is located at 845 North Carrollton Avenue in New Orleans. The restaurant serves lunch from 11AM – 2:30PM Tuesday – Saturday; dinner from 5PM – 10PM Tuesday – Thursday, and 5PM – 11PM Friday and Saturday. Brunch is served Sunday from 10AM – 3PM. The restaurant is closed Monday. For more information, please call (504) 252-4999 or visit www.toupsmeatery.com
Copper Vine: Opened in September 2018, Copper Vine by Brechtel Hospitality Group, is downtown New Orleans’ first “winepub” – a convivial gathering place where gastropub cuisine and neighborhood wine bar converge. Located in a historic space that once housed Maylie’s (opened in 1876 and one of New Orleans’ oldest restaurants), Copper Vine aims to democratize wine, making it accessible, easy and fun for every guest. The stunning indoor/outdoor restaurant and bar features 30 wines on tap; an additional 20 wines by-the-glass via Coravin; craft beers and cocktails, and an approachable menu by Chef Mike Brewer, who was crowned the 2015 King of Louisiana Seafood. The menu features innovative interpretations of pub cuisine, such as Murder Point oysters with pineapple-mint gelée, topped with Cajun caviar; duck confit flatbread with bacon jam, goat cheese and micro arugula; and crispy pork belly with braised collards, cornbread pudding, and mushroom demi. Weekend Brunch offerings include steak & egg – blackened tournedo, poached egg, crispy bacon, tomatoes, bleu cheese; cochon & grits – house cured pork belly, poached egg, mascarpone grits; and Dutch baby pancake – fresh berry compote, lemon curd. The restaurant also offers a variety of inventive cocktails such as the New Fashion made with Ron Zacapa rum; the Ruby Soho with vodka, ruby port, and grapefruit; and a Maylie’s signature cocktail known as the Mayor Roffignac with cognac and sparkling wine. Copper Vine is located at 1001 Poydras Street in New Orleans’ Central Business District. The restaurant offers Dinner from 5PM-10PM Sunday – Thursday; 5PM-11PM Friday and Saturday. Brunch is served 10:30AM-4PM Saturday and Sunday. Bar opens at 3PM daily. For further information or reservations, please visit www.coppervinewine.com/ or call (504) 208-9535.
Lauren Busch/Anabel Mendez
Brustman Carrino Public Relations