_R.jpg "Old No. 77 Hotel & Chandlery by Google")
Nestled in charming 19th-century warehouses, this stylish hotel boasts exposed brick rooms, a standout restaurant by Chef Nina Compton, and an artsy vibe just steps from the French Quarter.
"It’s not every day that you get to stay in a converted warehouse—but this daring, independent boutique hotel delivers that opportunity. Old No. 77 Hotel & Chandlery, right on the edge of the CBD, is marked by a pleasing retro sign. Exposed brickwork and dark wood floors can feel run of the mill these days, but the thoughtful lighting and rotating exhibitions elevate the interior design scheme. The hotel is also home to Compère Lapin, a vaunted Caribbean brasserie." - Paul Oswell
"What were your first impressions?Old No. 77 Hotel & Chandlery, right on the edge of the CBD, is marked by a pleasingly retro sign. Exposed brickwork and dark wood floors can feel run of the mill these days, but the thoughtful lighting and rotating exhibitions here elevate the interior design scheme. What makes it special?It’s not every day that you get to stay in a converted warehouse—but this daring, independent boutique hotel delivers that opportunity. How are the rooms?Our standard room had some cool art—a stencil of two cowboys atop wooden horses. Natural light and space abound, and there are welcome touches such as a pillow menu and inspirational books. White-tiled, walk-in showers give off a clinical-chic vibe, and bathrooms are stocked with Lather toiletries. What are the food and drink options?The hotel is home to Compère Lapin, a vaunted Caribbean brasserie that serves up spiced pigs ears and curried goat as well as seafood entrees. The bar has some of the city’s best cocktails and there’s a lobby coffee shop, too. How's the service?The front desk staff are casual and friendly, which reflects the city’s attitude to hospitality quite well. Young and in-the-know, they’re happy to point you toward their favorite restaurants, bars, and entertainment. What's the crowd like?It’s an artsy bunch that doesn’t feel pretentious. Lots of food-lovers, too. And, the neighborhood?The hotel is in a plum location on the edge of the CBD. The more raucous delights of the French Quarter are eminently walkable; you can also retire to a slightly more tranquil spot once you've had your fill. Bottom line.Although a property like this could be gimmicky, Old No. 77 feels extremely thoughtful—not to mention comfortable." - Meredith Carey
"The Old No. 77 Hotel & Chandlery Opened in April 2015, this is one of the newest additions to New Orleans’ hotel scene. It’s also one of the most unique. Set in an 1854 warehouse near the Port of New Orleans, the property pays homage to its past as well as to its Arts District location. The look is contemporary industrial, with plenty of original architectural details (hardwood floors, exposed piping and brick, wall-to-wall windows) paired with Tivoli radios, flat-screen TVs, free Wi-Fi, and other modern conveniences. The hotel lobby is part art gallery, with a rotating collection curated by the New Orleans Center of Creative Arts, part commissary, with locally crafted products displayed in chandlery cases, and part coffee shop, with pastries from the neighboring restaurant—which is one of the hottest openings this year. Compere Lapin (French for “brother rabbit” and also a fictional character in Caribbean and Creole folk tales) serves food that draws on chef Nina Compton’s island roots, classic French training, and traditional Creole fare. The result is wonderfully colorful dishes like conch croquettes with pickled pineapple tartare sauce, roasted jerk corn with aioli and lime, and curried goat with plantain gnocchi and cashews."
"Nina Compton, a native of Saint Lucia in the Caribbean, came to New Orleans a few years ago to compete in theTop Cheftelevision series. She didn’t win the culinary slugfest, but New Orleans came out ahead—a short time later she returned to set down roots by opening Compère Lapin, a charming, brick-accented restaurant in a hotel that's a reasonable stroll from the French Quarter. It’s good to get thereearly to grab a drink at the bar, which treats its libations with the same seriousness as the kitchen does its food. (A frozen drink…with chartreuse.) The dishes are alive with creative Caribbean flavors—among the more memorable plates are the seafood pepper pot, black drum, and curried goat."
