[Garden & Gun] New Orleans chefs cheat a season of restraint with indulgent, seafood-focused specials

At Compère Lapin, chef Nina Compton makes a gorgeous presentation of broiled shrimp cradled in Calabrian chile butter, while Bakery Bar tempts with corn tortilla tacos overflowing with blackened tilapia and double-fried plantains. Prefer to indulge while the day is still young? Tuck into the smoked salmon toast with whipped cream cheese, apricot marmalade, and trout roe at Birdy’s, or go big at Tujague’s brunch with chef Gus Martin’s crab cake Benedict.