New Orleans Restaurants: Patois

Night after night, uptown locals pack in to Patois to gorge on chef Aaron Burgau's French-accented Louisiana contemporary cuisine. Try the roasted duck breast with bacon potato apple hash, brussels sprouts, and an apple cider reduction; the bacon adds an intense and muscular salty punch. The excellent cocktail menu includes the Pickled Patois, a mixture of vodka and homemade pickle juice, a sweet and easy concoction. But Patois's greatest contribution to the dining scene has been its emergence as one of the best Sunday brunches in the city – including a decadent shrimp and grits with onions, poblano peppers and a sherry vinegar garlic butter; and country fried Mississippi rabbit in a gorgeous mess of sausage gravy and poached egg, with a first bite so overpoweringly tasty new cuss words need be invented to properly express the thrill. [6078 Laurel Street, 504-895-9441,]