On one chilly January night there was still a warm glow around Rosedale, and it wasn’t all coming from inside this snug neighborhood restaurant. Rosedale's leafy back patio pulsed with portable heaters. Some were planted in big flowerpots next to each couple’s table, like ice buckets with the opposite effect. There were Sazeracs, shrimp Creole and bourbon-brined chicken in rotation and, all around, more evidence of how New Orleans restaurants are handling the latest phase of the coronavirus crisis. Outdoor service has been the anchor for many with indoor capacity cut and health experts urging outdoors as a safer venue for just about anything now. In earlier phases, when restaurants were just reopening, moving outdoors was often ad hoc, with makeshift arrangements not much more developed than your average tailgating scene. As the crisis has dragged on, our restaurants have gotten better at the lifelines that are keeping them in business, namely takeout and outdoor dining. They have