What You Get
$42 for a French-Creole dinner for two ($69 value)
$82 for a French-Creole dinner for four ($138 value)
- One entree per person
- One dessert per pair
- See the dinner menu.
How It Works
Reservations may only be made at times available on Groupon. You may select “Check Availability” to book at purchase, or book later by following these steps:
- Purchase deal
- Visit “My Groupons” or tap the mobile app to make a reservation
- Select day and time online to secure reservation
- Show up for your reservation and mention your name and the word “Groupon” to the host—they’ll be waiting to welcome you.
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