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Restaurant Patois Restaurant Review: Located on an Uptown side street, 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 Satsuma meunière. House-made boudin, pork rillettes and head cheese compose a charcuterie place, while crispy pork belly and seared scallops get a lift from cane syrup and spicy mustard drizzle. Burgau’s fennel-crusted panéed Mississippi rabbit is accented with goat cheese, wild mushrooms and pancetta, and tastes like a country classic gone to the city. (The rabbit dish is also a perfect excuse to indulge in the usually hard-to-find Loring Keefer Ranch Pinot Noir.) Be sure to try the Gulf shrimp and butternut squash soup. 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, try the pumpkin custard with nutmeg Chantilly cream. 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.