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Upperline Restaurant Review: Even with several chef changes in the past few years, Upperline continues to be one of the most consistently unsung culinary heroes in the city. The seven-course Taste of New Orleans menu offers such traditional dishes as shrimp rémoulade on a thick slice of fried green tomato; cheese grits and grillades (a Creole classic); and a tender red wine-braised lamb shank. The other option is the three-course dinner for $40. Desserts also focus on the standards: pecan pie or honey-pecan bread pudding with toffee sauce. The wine list, while not deep, is carefully selected, and the wine service, with Riedel stemware and temperature- and humidity-controlled storage, hits the high marks. Patrons will find a good choice of half bottles, wines by the glass, and pricing that runs from wallet-friendly to high-end. A variety of personalities are found among the seasoned waiters, and the upbeat owner-host, New Orleans restaurateur JoAnn Clevenger, is reason enough to spend an evening here. With the dining room walls densely hung with an ever-evolving regional art collection, the restaurant could easily be mistaken for a gallery spotlighting Southern artists. Fun fact: Fried green tomatoes with shrimp rémoulade is said to have been invented at Upperline.