New Orleans, LA - In March 2018, Chef Nina Compton unveiled her newest restaurant, Bywater American Bistro (BABs), and has already been recieving praise for her thoughtful ingredient-driven cuisine served up in a relaxed, casually-elegant setting. Now, Compton and Chef/Partner Levi Raines have just introduced weekend brunch.
The new menu, which is served Saturdays and Sundays with seating from 10:30AM – 2PM, includes Appetizers, Rice & Eggs, Brunch, and Sweets. Diners can start with creative appetizers such as chicken liver parfait with fresh berries and rye granola; smoked tuna toast with Calabrian cream cheese and everything spice; and breakfast corndogs with cane syrup. Rice & Eggs dishes include crispy rice with bacon, Maitake and yolk jam; dirty farro with Crystal hollandaise; and rice porridge with hogs head broth, spicy shrimp and pickled carrots. Brunch fare features French toast with rum caramel, banana and pecans; hot sausage & cheese biscuit, and smoked brisket with a soft scramble. Purists will enjoy the “Proper Breakfast” inspired by Compton’s time in England with her own Louisiana twist – two eggs, bacon, boudin noir, baked beans, toast and rosti potatoes. Sweets include a banana split and Nutella flan.
Bywater American Bistro is located in the Rice Mill Lofts at 2900 Chartres Street in New Orleans’ Bywater district. The restaurant serves dinner, Wednesday–Sunday with seating from 5PM–10PM and brunch, Saturdays and Sundays with seating from 10:30AM – 2PM. For additional information and reservations, please visit www.bywateramericanbistro.com or call (504) 605-3827.
Follow BABs on Instagram & Facebook: @bywateramericanbistro
Lauren Busch/Anabel Mendez
Brustman Carrino Public Relations