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Apolline Restaurant Review: Apolline is understated and elegant, and chef Matt Farmer, who has worked in some of the city's best kitchens, including Salu, has crafted a menu that is tailor-made for New Orleans diners. Call them “starters” or “small plates,” but guests can make a meal from the appetizers alone. We suggest the baked Brie or the shrimp and stone-ground grits. Hearty fare includes pork chops, lamb osso buco, filets, and rotating seafood and other red meat dishes. Goat cheese bisque will serve as a reminder that this is true Louisiana cooking, while the char broiled oysters alone may inspire a return visit. Roasted gulf fish is accented with lump crab meat and rémoulade. The wine list, while not lengthy, has been carefully thought out and is artfully presented in categories such as "texture, depth and rustic." Wisely chosen reds come from around the globe, including California, Chianti, Burgundy and Spain, all sharing the lineup with a somewhat hard-to-find Verdelho from California, a fine Albariño, and even a Furmint from Hungary. If the blueberry shortcake with lavender ice cream doesn’t get your attention for dessert, you must not be hungry.