#Nina compton how to#

“Everyone has their own sort of origin story with that dish.” “It’s something many families here in New Orleans have at home, and we wanted to have it on our menu as well, but presented a bit differently.” Her version includes bacon and crispy shallots. The way I might taste something, someone else might taste differently.” Chef Matthew Siliati // Photo by Daymon Gardner for ResyĬompton wanted to make sure that black-eyed peas made it onto the menu as a way to connect with her guests, especially locals. “That’s part of learning and growing together.

“If Matthew says it needs more coriander seed for texture and complexity, we’ll tweak it,” adds Compton. If Chef Nina asks us to come up with a sauce or a marinade, of course, we will do it, but she generally has a vision for completed dish.” The Kitchen Collabĭeveloping the spiced half chicken was a collaborative process, especially in terms of getting just the right sweet and spicy coriander glaze for this dish, says Compton.Ĭhef Matthew Siliati says that when it comes to researching and developing recipes in the kitchen, the entire staff is trying to find ways to “preserve as much food as we can.” He adds, “Chef Nina has a pretty strong vision, and we do whatever she needs. I think now, more than anything, restaurants are providing that for people.”Ĭompton plates the spiced half chicken, which has a sweet-and-spicy coriander glaze. “People go to restaurants to see that friendly bartender, to have that favorite dish of theirs that brings them joy. And I think we need to comfort each other.”Ĭompère Lapin’s reopening was an opportunity for Compton to introduce new dishes but, above all else, she wanted the food to be comforting. It’s just that constant reminder of stepping back and looking at the way things are - it’s so important for everybody. “A lot of people said their family, their job some people said their dog. It’s looking at those little things and kind of stepping back a little bit.”ĭuring a recent pre-shift meeting with her team, Compton asked each person to share what they’re thankful for. I wake up every day and I’m able to do what I love. I think a lot of people feel very helpless.”īut, she says, she wants to remain hopeful, and grateful, especially for her staff. “It’s not just survival of the fittest, but survival of the mentally strong. “It’s exhausting.” The physical, not to mention mental and emotional toll that the pandemic has taken on so many is what weighs heavily on her mind. “In the restaurant industry, everything is very touch and go right now,” Compton says.

#Nina compton how to#

“The pandemic gave me time to rethink what I want to do, how to focus on work/life balance, and how to rethink things to make them better.” “Things have been like a roller coaster, but I’m so happy to be back,” Compton says. It’s now open for limited indoor and outdoor dining. 77 Hotel, was closed in March, but reopened in November. The restaurant, located on the lobby floor of the Old No. I wanted to show people we are more than those elements alone.” The dining room at Compère Lapin // Photo by Daymon Gardner for Resy And that story is that there’s more to Caribbean food than we might think: “When people think of the Caribbean, they think of a hut on the beach serving fried fish or jerk chicken. “The menu tells the story of my childhood in the Caribbean,” she says. The name refers to a mischievous rabbit of the same name who featured prominently in the Caribbean and Creole folktales Compton heard while growing up in Saint Lucia. The premise of the restaurant has always been deeply personal. For Compton, it was her first restaurant and solo venture after working in kitchens that included New York’s Daniel and Miami’s Scarpetta, as well as competing on season 11 of “Top Chef.” Chef-owner Nina Compton // Photo by Daymon Gardner for Resy The Restaurant: Compère LapinĬhef Nina Compton and her husband, Larry Miller, opened Compère Lapin to wide critical acclaim in 2015.