Meritage – The Restaurant

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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. 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. Meritage offers fresh, seasonal cuisine impeccably matched to the primary characteristics of wine. Large & small plates are offered for each item on the menu & matched with complimentary wine flavors. Meritage is the culmination of Chef Daniel Bruce’s 20 years as chef for the Boston Wine Festival where he pairs more than 200 dishes each year with outstanding wines from around the world.