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Meritage

ADDRESS: 410 Saint Peter St , St Paul, MN 55102

CUISINE: Contemporary, Brasserie, Brunch, Oysters, French, Seafood

FEATURES: Full Bar, Handicap Access, Patio Seating, Smoke Free, Vegetarian Friendly

DETAILS

Housed in the historic Hamm building (previously occupied by A Rebours) in downtown St. Paul, Meritage, which opened in 2007, has already become a smashing success. The elegant yet casual interior approximates an urban French brasserie, with large mirrors, floor-to-ceiling windows and an antique iron clock. Though the menu features many classic French bistro favorites - chef/co-owner Russell Klein got his start at notable French restaurants Danube and La Caravelle in New York and later headed the kitchen at W.A. Frost - it is decidedly unstuffy and displays much contemporary American influence. Offerings change seasonally, but entrées may include the likes of seared red snapper, hanger steak and a noteworthy crispy half chicken with a garlic-lemon jus. Don't pass up a sampling from the impressive cheese cart after your meal.

Full bar. Serving lunch Tue-Fri, dinner Tue-Sun. Sat-Sun brunch 10 am-2 pm. Closed Mon. "Meritage doesn't bill itself as a seafood restaurant. But that's exactly what it is, plus a whole lot more. It just might be the best of its kind in the Midwest."
— Rick Nelson, Star Tribune, Aug. 18, 2011

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OWNERS & MANAGERS

bestOfIcon Best Brasserie

top100 icon Editors' Pick

DESCRIPTION

Housed in the historic Hamm building (previously occupied by A Rebours) in downtown St. Paul, Meritage, which opened in 2007, has already become a smashing success. The elegant yet casual interior approximates an urban French brasserie, with large mirrors, floor-to-ceiling windows and an antique iron clock. Though the menu features many classic French bistro favorites - chef/co-owner Russell Klein got his start at notable French restaurants Danube and La Caravelle in New York and later headed the kitchen at W.A. Frost - it is decidedly unstuffy and displays much contemporary American influence. Offerings change seasonally, but entrées may include the likes of seared red snapper, hanger steak and a noteworthy crispy half chicken with a garlic-lemon jus. Don't pass up a sampling from the impressive cheese cart after your meal.

 
"Meritage doesn't bill itself as a seafood restaurant. But that's exactly what it is, plus a whole lot more. It just might be the best of its kind in the Midwest."
— Rick Nelson, Star Tribune, Aug. 18, 2011
ADDITIONAL DETAILS
Full bar. Serving lunch Tue-Fri, dinner Tue-Sun. Sat-Sun brunch 10 am-2 pm. Closed Mon.

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