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THIS RESTAURANT IS CLOSED Alex Patout's Louisiana Restaurant Restaurant Review: The truly lusty flavors of Cajun cooking are hard to find in New Orleans restaurants. When the moon is right and the kitchen is motivated, one can savor them at Alex Patouts. The dark brown, roux-thickened sauce in a Louisiana-style seafood court bouillon can be richly satisfying. The white-bean and tasso soup can deliciously echo the earthy culture of the bayous. Oysters, either gratinéed under a lusty sauce redolent of oyster juices and cheese, or fried and served atop cornbread studded with bits of sausage, can be crammed with bayou-style goodness. Sad to say, that doesnt always happen. The dining rooms look is on the bizarre side: Framed generic bayou scenes along the walls hardly complement the furniture and decorative fixtures, all retained from the restaurants previous incarnation as the super-elegant Café Anglais. Service is matter-of-fact and the wine list covers the usual bases.