JoAnn Clevenger’s effusive personality sets the tone at Upperline restaurant; her extensive collection of local art provides the decoration. Chef Ken Smith’s imaginative Creole cooking, however, brings diners back. Upperline created fried green tomatoes with shrimp rémoulade, a new New Orleans classic. Themed meals (all-garlic menus, or an annual “Reveillon Dinner” at New Year’s) keep things interesting. The cottage-like restaurant has a legion of loyal followers from both New Orleans and around the globe who keep the tables packed.