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Apolline Restaurant Review: Chef Matt Farmer, who is known for his work in some of the city's best kitchens, including Salu, has crafted a menu that is tailor-made for New Orleans diners. Hearty fare includes pork chops, lamb osso buco strip steaks, and rotating seafood and red meat dishes. Sweet potato and andouille bisque and sautéed sweetbreads with stone-ground grits will serve as reminders that this is true Louisiana cooking, while the goat cheese mousse with crème anglaise may bring you back all by itself. The wine list, while not big on numbers, has been carefully thought out and artfully presented in categories such as "texture, depth and rustic." Wisely chosen reds from the Pacific Northwest share the line-up with wines from Chianti, Burgundy, a somewhat hard-to-find Sauvignon Blanc from New Zealand, and a couple of substantial Shiraz entrants from Australia.