In a city where the term “Creole food” has become about as murky as its signature dish—gumbo—and its bastions—such as Galatoire’s and Antoine’s—are described as “classic” and “historic” (you could say “old,” but let’s not...), French-and-Italian-trained Caribbean Chef Nina Compton is in the curious position of being able to reintroduce part of the city’s culture to itself.