PHOTOS COURTESY BYWATER AMERICAN BISTRO
Farro risotto will be served at Nina Compton's new restaurant, Bywater American Bistro, which opens Mar. 15.
Chef Nina Compton’s second restaurant, Bywater American Bistro
, will open in the Rice Mill Lofts (2900 Chartres St.) March 15.
The Chartres Street space was home to Mariza, which closed at the end of 2017. The new project is a team effort from Compton, her husband Larry Miller, and Compere Lapin’s sous chef Levi Raines. Raines worked at acclaimed chef Andrew Carmellini’s Miami outpost The Dutch before moving to New Orleans in 2015 to work with Compton. Raines will be the bistro's chef and is a business partner, according to a release from the restaurant.
A former Top Chef
fan favorite, Comption opened Compere Lapin in 2015 and wooed critics with her smart and elegant dishes fusing Italian and Creole influences.
Bywater American Bistro appears to take a more local, casual approach, with a menu showcasing “approachable dishes inspired by the many cultures — past and present — that make up the region’s cuisine,” according to the release.
A preview of the menu includes hog's head boudin with Dijon and frisee; pickled shrimp with celery, avocado, rye croutons and trout roe with buttermilk dressing; and tuna toast topped with bresaola, garlic, tomato and avocado mousse.
Pickled shrimp with celery, avocado, rye croutons, trout roe and buttermilk dressing.
Other dishes include a farro risotto with maitake mushrooms, minted breadcrumbs, and crab fat rice with green apple and file. Dishes with handmade pastas include spaghetti pomodoro
and smoked ricotta agnolotti with sunchokes. There also is game, seafood, pork and fowl dishes and a rabbit curry with cilantro, pecans and jasmine rice.
For dessert, there is a rice pudding with dulce de leche and puffed cereal as well as a Nutella flan with crystallized hazelnuts.
Crystal Pavlas runs the bar program, and for cocktails, there's a BABs sour made with blended Scotch, chamomile liquor, honey and lemon. The Take Flight features mescal, passion fruit, creme de violette and lemon.
Bywater American Bistro will serve dinner 5 p.m. to 10 p.m. Wednesday through Sunday.