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Apolline Restaurant Review: 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 you can make a meal just from Apolline’s appetizer menu. We suggest the baked Brie or the shrimp and stone-ground grits. Hearty fare includes pork chops, lamb osso buco strip steaks, and rotating seafood and red meat dishes. Sweet potato and andouille bisque will serve as a reminder that this is true Louisiana cooking, while the goat cheese mousse with crème anglaise may bring you back all by itself. Lamb lovers will go for lamb tenderloin wrapped in bacon. 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 come from around the globe, including California, Chianti, Burgundy and Spain, all sharing the line-up with a somewhat hard-to-find Verdelho from California, a fine Albariño, and even a Furmint from Hungary.