The building that houses executive chef Aaron Burgau’s Patois isn’t where you’d expect to find the latest Uptown hot spot in New Orleans. The space previously housed a smokey barroom that was frequented by LSU and Tulane sports fans, and known for not much more than their neighborhood appeal and po’ boys. After its first renovation is became an Italian restaurant but after its second renovation, it became one of the most exciting restaurants in the area.Patois is intimate and artful with a rustic feel that can only be found in the rich history of Louisiana. A part of that rustic charm can be found in Burgau’s plates, that often build upon traditional Louisianan culinary themes.
To start you can order a small plate of the Bayou Pigeon Frog Legs with Vietnamese caramel, cherry tomatoes, shaved fennel, and red onion before moving onto the Gulf Fish Almondine, or the ever intriguing Mississippi Rabbit. The dishes, rich with fresh seafood and other staple ingredients, offer traditional southern indulgence with an elegance you could only find in the city.Richer dishes like the rabbit stuffed with boudin allow for more indulgence with a glass of red wine, perhaps from the Russian River Valley, or other Coastal Californian selections. The wine list at Patois is diverse enough for all varieties of drinkers (and grapes), enough so that it almost seems necessary to compliment your Patois dish with a glass.
Patois is a must for any New Orleans diner. Aaron Burgau has been labeled as the “Seafood King of Louisiana”, but his menu goes far beyond that. This NOLA dining experience leaves you not only with the flavor of Louisiana but with the pulsing energy that only the city of New Orleans can provide.