Patois
Restaurant · West Riverside
6078 Laurel St, New Orleans, LA 70118
Highlights
Locally sourced French & New American fare by lauded chef Aaron Burgau
Locally sourced French & New American fare by lauded chef Aaron Burgau
"This beloved fine-dining restaurant has been drawing romance-seekers to its corner cottage for years, the epitome of a romantic neighborhood restaurant. The French-Louisiana menu is refreshingly large, and really, everything is good, but seafood dishes are at the top — the restaurant’s founding chef was named King Of Louisiana Seafood years back, after all." - Clair Lorell
"This Uptown white tablecloth restaurant is featured as chef Janette Desautel’s first restaurant (known on the show as Desautel’s)." - Missy Frederick
"The Bower chef Marcus Woodham is a big supporter of the Uptown restaurant Patois. “Chefs Aaron Burgau and Jonathan Lomonaco put out a locally sourced menu cooked from the soul,” Woodham says. He’s also a fan of Kingpin. “It’s a great dive bar Uptown that has food trucks pop up almost nightly. Chances are you will run into a chef, server, or bartender that served you earlier that evening here. Good choice for a Saints game.” He takes his kiddos to Blue Oak for the barbecue beans, mac-n-cheese, and smoked chicken. For dessert, Hansen’s Sno-Bliz. “Don’t let the line scare you. It’s just a chance to meet new friends while waiting. I’ve only ever had the satsuma sno-ball, it’s too damn good to try anything else. Pop the tailgate on the truck and enjoy.”" - Beth D’Addono
"In the case of Patois, the Uptown fine-dining restaurant was able to reopen earlier this week after first shutting down Friday night due to positive cases among staff, only to close again due to a 'significant staff shortage.'" - Clair Lorell
"A converted house in the Garden District sheds its past life as a po' boy shop to become Patois, which has white tablecloths and self-described "Louisiana cuisine with a French accent." Aside from elemental takes on a breakfast burrito and burger, chef and owner Aaron Burgau embraces big ideas even at brunch. Shrimp and grits are gussied up by black garlic, preserved lemon, bottarga, and toasted garlic bread crumbs; fried rabbit is paired with a poached egg, buttermilk biscuit, and Italian sausage white gravy; and a generous slab of almond-crusted, citrus meunière-showered Gulf fish is joined by a crisp potato galette and buttery green beans." - Andrew Parks
