Couvant, the signature French-inspired Louisiana brasserie located within The Eliza Jane hotel, has extended its brunch service, now offering brunch Friday through Sunday from 9 a.m.-2 p.m. Additionally, the restaurant has added new items to its brunch menu, including duck and Brie spring rolls, Louisiana crawfish hash, and shrimp and grits. Other popular items include duck confit and waffles, the Croque Madame, pain perdu and, of course, the $25 bottomless brunch cocktails (bloody Marys, mimosas, palomas, sangria and brunch punch). 315 Magazine St., 504-342-2316, couvant.com
The onsite restaurant at the W French Quarter, 3rd Block Depot Kitchen + Bar, has introduced new dishes to its menu. The seared scallops and lion’s mane mushrooms with charred scallions and pecan pesto pairs well with Prosecco or dry sparkling wines and Champagnes. Meanwhile, the smoked Creole tomato and Gulf shrimp pappardelle pasta incorporates smoked local Creole tomatoes, plus garlic, onion, Italian herbs and Crystal Hot Sauce. 316 Chartres St., 504-552-4095, marriott.com
Caribbean-Creole Fusion
Celebrity Chef Nina Compton has opened Nina’s Creole Cottage in the new food hall section of Harrah’s New Orleans Casino (which will soon be Caesar’s Hotel and Casino). Open for lunch and dinner daily, the casual Caribbean-inspired restaurant features menu items like the Caribbean chopped salad, the hot fire chicken sandwich, fried catfish with Creole slaw, and the chicken and plantain waffle with spiced hot honey. Meanwhile, Compton’s Compère Lapin restaurant in the Old No. 77 Hotel has revived Sunday brunch from 10:30 a.m.-2 p.m. Starters include tater tots with crème fraiche and caviar; an everything bagel with tuna tartar and chili cream cheese; and the famed CL buttermilk biscuits with jam and whipped ricotta cheese. Main plates include hot fire chicken, braised pork, smothered rabbit and French toast. Boozy cocktails also are on the menu, plus a bottomless brunch punch. 8 Canal St., caesars.com/caesars-new-orleans; 504-535 Tchoupitoulas St., 504-599-2119, comperelapin.com
Fish Dishes
GW Fins is hosting an Ocean Conservation Cuts Dinner on Wednesday, July 12 in the restaurant’s private dining room. This dinner is part of Executive Chef Michael Nelson’s mission to increase seafood sustainability by using various parts of the fish that have previously been discarded. Throughout the five-course meal (with wine pairings), every part of the fish—from fin to tail—will be showcased in innovative ways. Nelson’s uniquely inspired Seacuterie and dry-aged fish also will be highlighted, as well as specialty cuts like Fin Wings and fish bellies. $100 per person; seating is limited, and reservations are required. 808 Bienville St., 504-581-3467, gwfins.com
New Digs
Mason Hereford and the team behind Turkey and the Wolf and Molly’s Rise and Shine have opened Hungry Eyes on Magazine Street. Expect 1980s kitschy decor, shareable plates and refreshing cocktails. Be sure to order the artichokes on the half shell with morita chili butter, garlic and Parmesan, and served with sourdough ciabatta baked in-house. 4206 Magazine St., hungryeyesnola.com
On the other side of town, Larry Morrow and his mother Leonora Chong have opened Sun Chong as a follow-up to Morrow’s on St. Claude Avenue and Monday in Mid-City. The pan-Asian menu includes small plates like crab rangoon dip, crawfish fried rice, lettuce wraps and dumplings; handhelds like a crawfish po-boy and bulgogi po-boy; and big plates like glazed salmon, Yum Yum fried ribs and Fish-in-a-Boat (deep-fried red snapper nuggets served with a side of sticky rice). 240 Decatur St., 504-355-0022, sunchongnola.com
Couvant, the signature French-inspired Louisiana brasserie located within The Eliza Jane hotel, has extended its brunch service, now offering brunch Friday through Sunday from 9 a.m.-2 p.m. Additionally, the restaurant has added new items to its brunch menu, including duck and Brie spring rolls, Louisiana crawfish hash, and shrimp and grits. Other popular items include duck confit and waffles, the Croque Madame, pain perdu and, of course, the $25 bottomless brunch cocktails (bloody Marys, mimosas, palomas, sangria and brunch punch). 315 Magazine St., 504-342-2316, couvant.com
The onsite restaurant at the W French Quarter, 3rd Block Depot Kitchen + Bar, has introduced new dishes to its menu. The seared scallops and lion’s mane mushrooms with charred scallions and pecan pesto pairs well with Prosecco or dry sparkling wines and Champagnes. Meanwhile, the smoked Creole tomato and Gulf shrimp pappardelle pasta incorporates smoked local Creole tomatoes, plus garlic, onion, Italian herbs and Crystal Hot Sauce. 316 Chartres St., 504-552-4095, 
Caribbean-Creole Fusion
Celebrity Chef Nina Compton has opened Nina’s Creole Cottage in the new food hall section of Harrah’s New Orleans Casino (which will soon be Caesar’s Hotel and Casino). Open for lunch and dinner daily, the casual Caribbean-inspired restaurant features menu items like the Caribbean chopped salad, the hot fire chicken sandwich, fried catfish with Creole slaw, and the chicken and plantain waffle with spiced hot honey. Meanwhile, Compton’s Compère Lapin restaurant in the Old No. 77 Hotel has revived Sunday brunch from 10:30 a.m.-2 p.m. Starters include tater tots with crème fraiche and caviar; an everything bagel with tuna tartar and chili cream cheese; and the famed CL buttermilk biscuits with jam and whipped ricotta cheese. Main plates include hot fire chicken, braised pork, smothered rabbit and French toast. Boozy cocktails also are on the menu, plus a bottomless brunch punch. 8 Canal St., caesars.com/caesars-new-orleans; 504-535 Tchoupitoulas St., 504-599-2119, 
Fish Dishes
GW Fins is hosting an Ocean Conservation Cuts Dinner on Wednesday, July 12 in the restaurant’s private dining room. This dinner is part of Executive Chef Michael Nelson’s mission to increase seafood sustainability by using various parts of the fish that have previously been discarded. Throughout the five-course meal (with wine pairings), every part of the fish—from fin to tail—will be showcased in innovative ways. Nelson’s uniquely inspired Seacuterie and dry-aged fish also will be highlighted, as well as specialty cuts like Fin Wings and fish bellies. $100 per person; seating is limited, and reservations are required. 808 Bienville St., 504-581-3467, 
New Digs
Mason Hereford and the team behind Turkey and the Wolf and Molly’s Rise and Shine have opened Hungry Eyes on Magazine Street. Expect 1980s kitschy decor, shareable plates and refreshing cocktails. Be sure to order the artichokes on the half shell with morita chili butter, garlic and Parmesan, and served with sourdough ciabatta baked in-house. 4206 Magazine St.,