After a night on the line, most chefs have a go-to drink, from cheap beer to a house bartender's expert cocktail. At Patois in New Orleans, Aaron Burgau creates elegant and inventive takes on classic Louisiana dishes. At his casual spin-off Tru Burger, he peddles burgers, Creole-spiced onion rings and fresh cut fries drowed in gravy. Here, Burgau reveals his drinking habbits, which lean more towards his Tru Burger's ethos than that of Patois.
“Is Jack and water a cocktail? That’s what I drink,” Burgau says. “I also like Coors original. I lived a stone’s throw from the brewery in Colorado and I actually like the flavor. I’m not big on craft beers.“