Chefs to Watch 2016: Nina Compton, Compère Lapin, New Orleans

Amy Cavanaugh

When people talk about Compère Lapin, they often call it a Caribbean restaurant, thanks to dishes like conch croquettes with pickled pineapple tartar sauce, Caribbean seafood pepper pot, or ears of jerk corn. But the New Orleans’ restaurant’s social media pages make clear that it’s one thing—“Chef Nina Compton’s restaurant.” And that means that Caribbean dishes and flavors are just part of the equation.

“The most important thing is...