Helmed by Chef Nina Compton, brunch at Compere Lapin (pictured) is unparalleled. Named Food & Wine’s “40 Most Important Restaurants of the Past 40 Years,” the restaurant recently brought back Sunday brunch, where locals and visitors can enjoy Compton’s Caribbean-meets-Louisiana cuisine from 10:30 AM - 2PM. Starters include Tater Tots with crème fraiche and caviar; and the famed CL Buttermilk Biscuits with jam and whipped ricotta. Main plates include Fried Chicken with biscuits and hot honey; Shrimp & Grits with Creole sauce; and French Toast with Chantilly cream and rum caramel. Guests can end on a sweet note with Churros and spiced chocolate sauce; Bread Pudding with stewed local berries, Chantilly cream, and mint; and Mango Crème Brûlée with coconut and berries. Enjoy boozy brunch offerings like Last Stag with Union Mezcal, German amaro, Luxardo maraschino, and lime; It takes 2 to Mango with Szechuan-Infused Cheramie rum, apricot liqueur, Braulio, mango, and lime. A Bottomless Brunch Punch is also on offer for $20. The full menu can be viewed at www.comperelapin.com.
It’s always a fun time at Mister Mao. Known for its “inauthentic” global cuisine and ever-changing menu so you’ll never get bored, dishes from the chuckwagon roving cart include Mister Mao’s famed Kashmiri Chile Fried Chicken with ancho, Arbol chilies, Szechuan, cumin, black salt lime cream, and poor man's pink pineapple; Ginger Salad with peanuts, crunchy bits and seeds, currants, serrano pepper, and sour sauce; Bacon Scramble with scallion, ginger, and provolone; and Gulf Shrimp Dumplings with Thai red curry, chile oil, and arugula, to name a few. Sweet delights include Strawberry Balsamic Gelato with condensed milk and Peanut Butter Flan. Brunch libations include The Walk of Shame with vodka, passionfruit, rose water and lemon, and Daddy Issues with bourbon, amaro, Combier, and cherry. Brunch is available every Sunday 10AM – 2PM. Updated brunch menus can be found at https://www.mistermaonola.com/.
Chef/Owner Brian Landry never disappoints with the indulgent brunch offerings at Jack Rose. Available every Saturday and Sunday from 11AM - 2PM, relish in dishes like the Duck & Andouille Gumbo with popcorn rice; Chicken + Waffles with maple and cane syrup; Eggs In Purgatory - perfectly-cooked eggs nestled in a rich and flavorful tomato sauce with spicy Italian sausage and served with a crispy grilled baguette; and Poisson en Papillote with crab boil butter, fingerling potatoes, and charred corn. No brunch is complete without mimosas! Choose from a variety of Specialty Mimosas with flavors such as passion fruit, prickly pear, or guava. The full menu can be viewed at https://www.jackroserestaurant.com/brunch.
Birdy’s Behind The Bower
Birdy’s Behind the Bower serves brunch seven days a week from 8AM-2PM Monday through Friday, and 8AM - 3PM on Saturday and Sunday. Egg lovers can enjoy Huevos Rancheros with two eggs any style, black beans, slow-simmered chicken in adobo, pico de gallo, cilantro, avocado and lime crema; and Truffle Crab Mac Skillet with smoked gouda, black truffle, sweet peas, brown butter breadcrumbs, orecchiette pasta, roasted Maggie's mushrooms, and poached egg. Their Brunch Board offers everything you could ever dream of, including donuts, granola, slab bacon, hot coppa, bubble waffle, fruit, seasonal jam, mini cookies, mini pancakes, house syrup, triple crème brie, and soft-boiled eggs. Guests can also savor the taste of Louisiana with a flavorful Crawfish Cake topped with pepper jack cheese and spicy crab boil aioli, served with refreshing dill slaw and apple cider vinaigrette. A plethora of brunch cocktails is also available, including Bottomless Mimosas and a variety of Brunch Punch flavors. The full menu can be viewed at https://birdysnola.com/menu.
The second-oldest restaurant in New Orleans, Tujague’s serves up authentic and bold New Orleans cuisine. Diners can indulge in brunch highlights which include their famous Shrimp and Grits with pan-seared gulf shrimp simmered in a New Orleans-style BBQ sauce and served over stone ground grits; Gulf Shrimp Remoulade with fried green tomato, pickled red onion, chopped boiled egg, and baby greens; Croque Madame with toasted brioche layered with sliced ham and gruyere cheese, topped with a fried egg, and served with Mornay; and Cochon de Lait Benedict with buttermilk biscuits, topped with cochon de lait pork, poached eggs and sauce Choron, served with haricot vert. Tujague’s also offers unbeatable drink specials, including $18 bottomless mimosas. Brunch is available Friday from 11AM - 2:30PM; Saturday and Sunday from 10AM-2:30PM. The full menu can be viewed at https://tujaguesrestaurant.com/.
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