Chef Daniel Bruce's Meritage features a changing menu that includes locally and imported specialty items such as Kobe beef, ostrich, partridge, New York State foie gras, Nantucket scallops and Vermont pheasant.
From the restaurant's website:
"Meritage, launched in October of 2002, is the culmination of Chef Daniel Bruce’s 21 years as chef for the Boston Wine Festival. Chef Bruce pairs more than 200 dishes each year with outstanding wines from around the world. Fresh, seasonal cuisine is impeccably matched to the primary characteristics of wine. Large and small plates are offered for each item on the menu, and matched with complementary wine flavors."
Full bar. Serving dinner Tue–Sat. Closed Sun–Mon.
"Meritage is a paean to the alchemy of food and wine. Of course, the Boston Harbor Hotel's signature restaurant is also a testament to the equally keen ambition and talent of chef Daniel Bruce."
—
Gayot
Chef Daniel Bruce's Meritage features a changing menu that includes locally and imported specialty items such as Kobe beef, ostrich, partridge, New York State foie gras, Nantucket scallops and Vermont pheasant.
From the restaurant's website:
"Meritage, launched in October of 2002, is the culmination of Chef Daniel Bruce’s 21 years as chef for the Boston Wine Festival. Chef Bruce pairs more than 200 dishes each year with outstanding wines from around the world. Fresh, seasonal cuisine is impeccably matched to the primary characteristics of wine. Large and small plates are offered for each item on the menu, and matched with complementary wine flavors."
Full bar. Serving dinner Tue–Sat. Closed Sun–Mon.
"Meritage is a paean to the alchemy of food and wine. Of course, the Boston Harbor Hotel's signature restaurant is also a testament to the equally keen ambition and talent of chef Daniel Bruce."
—
Gayot