Patois

A very sweet setting in an old house on a residential street, and equally sweet, if not culinarily head-spinning food make this just a fine choice for a delightful Uptown meal or brunch, highlighting local seafood, produce, and cheese sources. Braised pork belly comes with scallops, while seasonal tuna carpaccio is topped with a ginger and orange-blossom vinaigrette. The grilled hanger steak, in a rich red-wine bone marrow reduction, is really quite excellent, while the roasted duck breast with a bacon-potato-apple hash is precisely done. Desserts show twists on standard local offerings; sample one or two.

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