Dominique's on Magazine, New Orleans

Apolline Restaurant puts a modern spin on French-Creole cuisine. What does this mean? It means a starter of Gulf shrimp and stone-ground grits with andouille sausage;or an entree of brined, smoked, then grilled pork chop with a marchand de vin; or a brunch dish like eggs apolline, served atop a belgian waffle with andouille and crawfish. But those aren't the only elements that make this Uptown eatery a happening place to be.

Chef Matt Farmer

Metairie native Matt Farmer has been cooking since his aunt gifted him a kids' cookbook at the age of 6. This book carried him through high school and college and jump-started his lifelong love of the kitchen. House smoked flavors provide local character and depth to his menu. Farmer's exquisite plates earned him a nod from Eater in 2013 as the city's hottest chef.

A Peek Inside

Painted white-brick pillars and weathered wood walls juxtaposed with faux venetian plaster finishes create a balance of traditional and contemporary inside this renovated shotgun cottage. A wall of mirrors reflects the light filtering through the floor-to-ceiling windows and the sconces perched on the pillars. According to Food Dat, the decor "achieves a balance of careful, subdued design aesthetic and inviting warmth that inspires guests to feel exhilarated and at ease, all at once."

What the Press Says

• "Apolline is an upscale, high-aiming but still low-key restaurant, a place right in the middle of the Uptown dining scene that still seems like a neighborhood find. ... [The food] is all deftly done." – Gambit

• "Chef Matthew Farmer's Southern-inflected cooking strikes a balance between a New American bistro and a Southern church social. ... The Uptown crowds have found a new place where they can joyously gather." – The Times-Picayune