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Restaurant Patois Restaurant Review: This intimate restaurant sits in an artfully designed space that pulses with energy. 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 curried cauliflower bisque. Creole cream cheese ice cream is unlike any ice cream you can compare it to, so don’t miss it. If you’re not an ice cream fan, ask about the ever-changing and highly imaginative dessert list. 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.