Cuisine:

• Others
• Contemporary
• Creole

Patois Description:
Well off the beaten path and abiding an artfully designed space on an Uptown side street, this intimate restaurant pulses with energy as the friendly waiters deliver chef Aaron Burgau's rustic cuisine. Louisiana themes dominate, with such centerpiece dishes as gulf shrimp and fettuccine with Vidalia onions, collard greens and black-eyed peas. But international influences make their presence felt, especially Italian and French. Mississippi panko-crusted rabbit with Italian sausage, kalamata olives, sun-dried tomatoes and grilled artichoke hearts borders on the Mediterranean-inspired, and tastes like a country classic gone to the city. Be sure to try the garbure, a heartwarming traditional French country soup made with white beans and pork belly in an herb-flecked broth. The dessert menu features Creole cream cheese panna cotta with strawberry coulis. The dining room can grow quite loud when it is full, which happens most nights, but the vibe remains fun and welcoming.


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