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Restaurant Patois Restaurant Review: French country ambience, slowly whirring ceiling fans, polished white support columns and fireplaces create an atmosphere reminiscent of a French sidewalk café at Restaurant Patois. Chef Aaron Burgau's rustic cuisine builds on Louisiana themes, with such centerpiece dishes as the almond-crusted Gulf fish with a citrus meunière. House-made boudin, pork rillettes and hogshead cheese compose a charcuterie plate, while pork belly and crab claws are paired with scallion pancakes. Burgau’s crispy chicken skin-wrapped rabbit is stuffed with boudin, and tastes like a country classic gone to the city. The rabbit dish is also a perfect excuse to indulge in full-bodied Emeritus Pinot Noir from the Russian River Valley. Be sure to try the seasonally changing gumbo. Ice cream made from Creole cream cheese, an increasingly hard-to-find local specialty, is unlike any ice cream you can compare it to, so don’t miss it. Otherwise, ask about the ever-changing and highly imaginative desserts. Patois’ wine list is diverse enough to offer everything from a rather common Spanish red to the herbaceous Blacksmith Cabernet, and surprisingly full-bodied Italian wines priced under $40. The dining room can grow quite loud when full, which happens most nights, but the vibe remains fun and welcoming.