The Clever Root

Spring 2018

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s p r i n g 2 0 1 8 | 5 D G THIS New Orleans Former Top Chef contestant Nina Compton is the Chef/Owner of Compère Lapin. A TRIO OF RESTAURANTS SHOWCASES THE DIVERSE CUISINE OF THE BIG EASY by Amy Collins D G THIS G THIS G Orleans PHOTO: DENNY CULBERT For most folks living beyond the bayou, any men- tion of New Orleans usually brings to mind hazy nights on Bourbon Street, jazz musicians serenading passersby in the French Quarter, and Creole and Cajun fare like gum- bo, jambalaya, étouffée and the classic po'boy sandwich. But these all-too-familiar images conjure a version of New Orleans that's rather skin-deep. Celebrating its tricentennial this year, the city is among the most mul- tifaceted in the nation, with incredibly diverse cultural influences that permeate everything from its iconic archi- tecture to its plentiful festivals and parades. These sources of inspiration reveal themselves with aplomb when it comes to the city's dynamic culinary scene. People travel to New Orleans specifically to eat, and in recent years local chefs have expanded their repertoires to incorporate even more international—or hyper-local—influences embraced by visitors and locals alike. Here are just a few noteworthy restaurants making waves in The Big Easy with an emphasis on craft and regional ingredients.

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