70 Rowes Wharf, Boston, MA | Map it
(617) 431-5389 | View Website
Meritage 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. Using locally available ingredients and imported specialty items such as Kobe beef, ostrich, partridge, New York State Foie Gras, Nantucket Scallops and Vermont Pheasant, Chef Daniel Bruce offers a seasonally changing menu of wine-friendly food.
Meritage accesses a more than 12,000-bottle wine collection boasting over 850 different varieties. 1,500 bottles are prominently displayed in custom Sub Zero cases throughout the restaurant.
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“My family was in town for a long weekend so I had wanted to make reservations at a restaurant that had a nice view.”
“Perhaps Meritage was just hitting on all cylinders that right, but each course, the endive salad, the soft shell crab, the guinea hen, the cheese course and the absolutely fantastic Nougatine Wrapped Apricot Cream dessert were very well paired.”
“Meritage is definitely a beautiful restaurant (with its twinkly lights smiling down on you from the ceiling; the view; the ridiculously long wine list), but the food?”
“Our food was excellent, both in it's remarkable flavor and innovative combinations.”
“The wine list is quit extensive which contains terrific options in most price ranges.”
“Excellent views of Boston harbor, but we will not go back.”
“Very pleasent staff, Manager "Sean" was very helpful and attractive.”
“liked that their tasting menu paried excellent local wines that were not necessarily outrageously expensive.”
“Meritage is definitely a beautiful restaurant (with its twinkly lights smiling down on you from the ceiling; the view; the ridiculously long wine list), but the food?”View Less
Rude and Pompous Service, OK Food, Reservations Not Honored. Reservation made1 month in advance for a special occasion, requested a window table and a $50 occasion cake . Arrived, NO window table, was told a pompously and rudely "seating is first come first served" Ordered a $285 bottle of champage, it arrived warm, no apoligies from the staff, stuck it in an ice bucket. Special occasion cake never arrived. Requested more bread was told none left. Terrible rude service, extraordinary prices OK food One can not charge these kinds of prices and provide diner like service at all levels with medicre food.…
Fantastic food! service! and wine!. This restaurant ranks among the best I've ever been to - and that includes several Michelin starred restaurants in France. Our food was excellent, both in it's remarkable flavor and innovative combinations. My husband's steak was delectable - rare on the inside and a slight crisp to the outside. His lemon sole was fresh, flavorful and cooked to perfection. When I tasted my grilled foie gras, I think I swooned! The only disappointment of the evening was the chocolate mousse bomb - but the deliciously soft, melt in your mouth semifreddo with strawberries drizzled with balsamic glaze more then made up for it! The wine pairings were wonderful and our server was as knowledgeable as any restaurant sommelier and very helpful. Water glasses filled as if by magic and plates disappeared almost as soon as the food did. It was a magical evening - we will definitely be back!…
Meritage -- Rstaurant Week (Summer 2008).
Meritage is a sophisticated eatery nestled along Boston?s harbor serving fresh, seasonal fare perfectly paired with wine. It is known among locals as one of the finest restaurants in the city which
explains its popularity during Restaurant Week. If you choose to visit during Restaurant Week, be prepared for service that is not quite up to snuff for Meritage and food that leaves you wondering why this restaurant is so famed given what you just tasted. Among Restaurant Week restaurants, it?s one of the better options, but compared to Meritage outside of Restaurant Week, it leaves much to be desired.
~Inspired Chef
beantownsbites.wordpress. com…
The pairing of an eclectic fusion menu with a prodigious wine list takes hotel dining to a new level..
Super-chic and overlooking the Boston Harbor, Meritage's long, rectangular dining room could double as a New York hot spot. Fortified, custom-made wine cases (holding more than 12,000 bottles,
including almost 900 varieties) flank each end of the room. The menu reflects Chef Daniel Bruce's labor of love: Instead of pairing wines with food, he serves up eclectic, seasonal dishes matched to different wine characteristics. Seared sea scallops over Macomber turnip puree falls under the light white category, while prosciutto-wrapped venison loin with black lentils and smoky bacon goes well with spicy reds. Equally impressive is dessert, as five artsy tasting plates are offered (try the refreshing citrus plate).
Photo courtesy of Meritage…
Why was I unimpressed?. As a pescetarian (a veggie who eats fish), I refuse to go to crappy seafood places and only expect the highest quality when I dine out. Meritage is definitely a beautiful restaurant (with its twinkly lights smiling down on you from the ceiling; the view; the ridiculously long wine list), but the food? Eh. Not so much. Maybe my tastebuds were off because I felt bad asking my date take me to such an expensive place, but really, my small plate ($16) of monkfish was microscopic...and a little tough to chew. I think the reason I ended up dissing my entree (the halibut, $32) was because I so love a similar rendition of the dish at Clio...which is cheaper, by the way. This is not to say that I didn't enjoy Mertiage at all...I did...but I think I could get a similar meal with slightly larger portions for less at other restaurants (yes, including Clio).…
