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We braved the late summer swelter and sat outside on the patio, enjoying the sounds of the cicadas and the attentive and good-humored service of our waiter. The NOLA Shrimp appetizer with rémoulade and cucumber was just right for the weather, followed by a chopped wedge salad and the Tuscan “Fat”bread: pan-risen pizza dough topped with wild mushrooms, garlic oil, leeks, asiago, and truffle oil. Other menu items include crispy-skinned pan-seared salmon served atop vinaigrette-dressed arugula and a ribeye flavored with house gunpowder seasoning.