In this episode of Chef’s Night Out, Nina Compton of Compare Lapin takes us around New Orleans for a night of daiquiris, po'boys, more daiquiris, Israeli cuisine, and dancing. St. Lucia-born chef Nina Compton takes us inside her Warehouse District restaurant and explores the influences behind some of her signature dishes, like curried goat with sweet potato gnocchi, before venturing all over the city. First, we hit up Gene’s for some greasy sausage po'boys—the kind typically reserved for late-night crowds at this 24-hour joint. After grabbing a daiquiri for the road, we switch tears and dine on beef, lamb tartare, and foie gras at Shaya. Deciding its time to maybe take a break from eating, everyone heads to Frenchman Street, where they drink and dance to a brass band at D.B.A. After working up a renewed appetite, we head back to Compare Lapin,where everyone jumps in the kitchen and prepares charcuterie, pasta with clams, boudin balls, and roasted goat.Watch more of Chef's Night Out: http://bit.ly/2eHewfiSubscribe to Munchies here: http://bit.ly/Subscribe-to-MUNCHIESCheck out http://munchies.tv for more!Follow Munchies here:Facebook: http://facebook.com/munchiesTwitter: http://twitter.com/munchiesTumblr: http://munchies.tumblr.comInstagram: http://instagram.com/munchiesvicePinterest: https://www.pinterest.com/munchiesFoursquare: https://foursquare.com/munchiesMore videos from the VICE network: https://www.fb.com/vicevideo
