"...the dishes that emerge from Patois' kitchen are made of fungible ingredients that bend to the bounty of the seasons and the cravings they incite." – Brett Anderson, Gambit, Best of New Orleans 2008

"...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" – David Ramsey, Men's Journal, 2008

"Well off the beaten path and abiding an artfully designed space on an Uptown side street, this intimate restaurant pulses with energy as the friendly waiters deliver chef Aaron Burgau's rustic cuisine." – Gayot.com

"A very sweet setting, in an old house on an otherwise residential street, and equally sweet, if not culinarily thrilling, food make this a fine choice for a low-key but pleasurable uptown meal." – Frommers.com