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RAVES & REVIEWS"Thank You! I hope you receive this. Chef Bruce is outstanding. We LOOOVE your restaurant. Thank you for helping us observe an outstanding 32nd wedding anniversary." Jennifer Cruet Stunning Accolades And Awards For Our Meritage Restaurant!
As seen on Stuffatnight.com: Best splurge: Meritage If you never look beyond the usual suspects, your line-up doesn't refect the entirety of what's out there, happening, now. Which is why, these days, we're catching Meritage (Boston Harbor Hotel, 70 Rowes Wharf, Boston, 617.439.3995) in the act - of pampering the pants off us for a pretty penny. Its de rigueur emphasis on mix-and-match pairings rather than prix-fixe tasting menus means the diner has the luxury of well-informed choice. Let culinary conservatives stick with the classic full-portion, three-course dinner, accompanied by a bottle from the immense and intense wine list; their progressive counterparts, meanwhile, can revel in a slew of small plates and pours - maple-smoked salmon with caviar pastry and a flute of Brut, say, or prosciutto-wrapped venison loin with black lentils and plum sauce alongside a hearty red. To top it off, dessert samplers are maximally sumptuous - in contrast to the décor's minimalist elegance. As witnesses, we'll testify to Meritage's splurge-worthiness (even if it's we who get charged). Meritage chef Daniel Bruce was inspired by the hotel's annual wine festival to come up with a unique dining concept. His menu is organized around six wine categories rather than by course (e.g., sparklers, full-bodied whites, spicy reds). Plates can be ordered in small or large portions, enabling you to designate your own appetizers and entrées. Since all have the same set price, some offer better value than others, but the scheme works well for those who enjoy trying multiple plates (not to mention multiple wines; the cellar stocks some 15,000 bottles). Bruce's beautifully executed dishes include cardamom and cumin-rubbed squab with fava beans, or swordfish with ginger and shiitakes in a coconut broth. The spacious dining room overlooks Boston Harbor, a view that becomes even more spectacular after a few glasses of Pinot. Lise Stern, Hello, I just couldn't let my amazing experience last evening at Meritage and the hotel go by without extending a formal "thank you" to a few people. While, I let the manager in the restaurant know of my satisfaction, I wanted to ensure word got around. Thank you to Sarah Beth for providing exemplary service during dinner. As a frequent diner in many of Boston's (and the country's) finer restaurants, this was by far the best service experience I've had in quite some time. My boyfriend, Lex and I appreciated Sarah Beth allowing us a leisurely stay while providing us with great recommendations - many of which we accepted. She never steered us wrong. Sarah Beth truly understands what a dining experience should be. You are fortunate to have her on your team. Thank you to Chef Bruce for preparing some of the best food to ever cross our lips! We each went with the small dish concept - 4 times! We never imagined having the opportunity to sample eight different menu selections - at one sitting. Everything was cooked to perfection and each dish provided so many incredible flavors. We could not have been more satisfied. You have such a great concept with your menu - please don't change it. Thank you to the Sommelier for preparing a wine list to beat all wine lists. With each plate, we each had a different wine. Again - the sampling opportunity was thrilling. At one point as we were looking at the harbor, we felt like we had actually escaped and were somewhere on vacation. As Bostonians, that was a nice feeling to have in our own city. So, as a result, we decided to spend the night at the hotel. A first visit for us both. Rest assured it won't be the last. A final thank you to the gentleman who saw us to the car this morning. He too understands service. He saw my near-empty bottle of water in the car and asked if I would like a fresh one. Before I knew it, I had a cold bottle of water in my hands. It really is all about the little things. Now you may think everything I just described is 'standard', but as an Event Manager who frequents hotels, restaurants and other venues throughout the country, I am here to say it is not standard; although, it should be. So, thank you for raising the bar and providing us with such an unforgettable evening. We can't wait to come back! Best regards, Boston's Best 2004 Hotel Dining Meritage Overlooked and underappreciated, this sophisticated hotel dining room serves serious, expertly crafted food by chef Daniel Bruce. The name comes from a superior, limited-production American wine made from a blend of Bordeaux grape varieties- fitting, since Bruce catered the Boston wine festival for 15 years, and the restaurant's impressive list runs 32 pages The interior design radiates urban elegance with Spectacular views of Boston Harbor. However, Meritage earns our highest praise for the suburb menu, which pairs a selection of 24 tasting plates with an array of appropriate wines. A sparkling whit and pan roasted soft shelled crab on a corn salsa, for example, or an assertive and spicy red to go along with truffle guinea-hen sausage. The elegance and complexity of Bruce's cooking are beyond compare, and the off-the beaten path ambience makes the eatery feel like a true find. Wine Spectator announced their Honorees and awarded the Boston Harbor Hotel with the "Wine Spectator Best of Award of Excellence 2004 - Meritage" —– for having one of the most outstanding restaurant wine lists in the world. "…Bruce's food…as elegant and as generous in spirit as a song…" Alison Arnett Clio? Aujourd'hui? L'Espalier? No. 9 Park? You can argue about who belongs on Boston's best fine dining restaurants. Meritage undeniably makes the cut. 3 1/2 out of 4 Stars Mat Schaffer Best Wine List, Upscale Boston Magazine, "Best of Boston 2003" "The view [of Rowes Wharf Marina] from Meritage's large, southern exposed windows...coexists with superb food efficiently and graciously served in a dining room that is elegant and urbane, yet fresh. Grace and smiles abound. Meritage has taken the Boston dining scene by storm." Charles Mokriski "Meritage...walks the cutting edge without bleeding a drop." Robert Nadeau "A yardstick for great restaurants…" Robert Nadeau "If you like your stunning water view to be complemented by exquisitely small dishes and equally exquisite wines, Meritage is your place." Alison Arnett "At Meritage . . . Chef Bruce awed us with his ingenuity with wine-food pairings and culinary razzle-dazzle . . . From the amuses-bouches to the divine desserts, this supurb restaurant . . . with an exquisite — and rare — view of Boston Harbor . . . won't disappoint." Arrive, May/June 2003 "Bruce knows his wines, and few chefs can match his extraordinary skill with food and wine pairings." Quarterly Review of Wines "Meritage takes pairing food and wine to new levels." Annie Copps "Meritage boasts the most focused food and wine menu in Boston." Wine & Spirits "[Meritage is] a restaurant with floor-to-ceiling displays of wine and exceptional food…" Bon Appetit "[Meritage] is a warm, elegant space with a gorgeous harbor view and an obvious reverence for wine." Improper Bostonian "For lovers of food and wine who like to enjoy discovery on a more self-directed, course-by-course scale, Meritage is the new destination, and well worth a visit." Martha L. Ballard "Without lecturing, the sommelier steers us in the direction of a 'ripe, not too heavy' Bourgogne that complements [the dish of] butter-milk-fried leg of squab. Expertise like this is worth consulting." Amy Graves and Joe Yonan Intrigue has received the North American Restaurant Association's highest award, The Award Of Excellence. Within the past three months, an NARA-trained mystery diner had the pleasure of dining in Intrigue. His report to their executive committee indicated that "the food and wine were superb, and the service, impeccable." From making the reservation to paying the check, he reported a perfect dining experience. North American Restaurant Association |
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