Meritage

This was my second time at Meritage & it was well worth the wait! We were a fairly large group & the staff were so accommodating for us, which was amazing. We got a few appetizers: oysters, steak tartare, & pork pate. I don't really eat meat but wanted to try those items for the first time, & I think they were worth breaking my vegetarianism! I had one bite of the tartare & the pate; they were served with a delicious toasty bread & house-made wavy potato chips. The oysters were salty, briny, & fresh. For dinner, I had the apple & squash tart. When it came out, I was amazed! It was beautiful AND delicious. The space itself is really pretty, with separate dining room and oyster bar (both of which are comfortable). Our server was also excellent. I highly recommend this spot for a fancy night out!

It's a bummer that I live on the opposite side of town, but it's totally worth the drive. Great service and food, a beautiful space, Meritage is definitely one of the best in the cities.We attended one the special events that they frequently host. Follow them on Instagram or Facebook and you'll be notified. The most current one was a French chef, Julien Martel.It was an amazing four course dinner. They actually grilled the beef on the sidewalk outside the restaurant, over grape vines! They just recently added a 3 course menu for $45. Cannot wait to go back.

I came here after seeing a Sunday matinee show at the Ordway. We were promptly seated and the waiter really knew his wine! We started with the lump crab, and it was simply divine. We followed with an apple/squash tart and the special--a lamb shepard's pie. A bonus was the amazing brussel sprouts! 10/10 across the board.

Yet another of my catch-up reviews for a place we'd been to lots of times but for some reason I never wrote a review. My wife and I love Paris, and when we miss being there, we go to Meritage. This time it was for our 40th wedding anniversary! We decided to splurge and arrange for the Duck a la Presse meal. It's not on the menu or website, you just have to email them. It's a unique experience not offered by many restaurants in the world. We've had it here three times! One of the best parts is being served personally by James Beard nominated chef Russell Klein. He's a great guy, who knows how to treat his customers right. And man, can he cook! We started with cocktails. I had what was easily one of the best Manhattan's I've ever had. My wife had the Pimm's Provencal, which she loved. I got a taste and liked it a lot too. Starters aren't included with the duck preparation, and not necessary as you're getting a whole duck with sides, but we were celebrating and wanted to indulge. They do include a free Amuse Bouche to all diners. This night it was two small Gougères (Gruyere cheese in a Choux Pastry Puff). My wife had the Foie Gras, which was served with a mulled wine reduction and a miniature Apple Pie. The latter may sound odd, but my wife said it worked beautifully with the Foie Gras. I had a half-dozen oysters and a few cocktail Shrimp. Oh, so good. Meritage always has the best selection of Oysters. In the past, we've had the Onion Soup and Escargot; both are excellent. We've also had a number of their regular entrees, and all have been hits. Back to the Duck. It was huge! You get a perfectly roasted whole Duck. They slice away the breast meat and take it back for slicing and presentation. Meanwhile, the rest of the carcass is broken up and placed in the press. A few turns of the press wheel and all of the juices are pressed out of the remaining meat and bones. These juices are then cooked table-side, with a few fabulous flare-ups, into a dark red luscious sauce which is poured over the sliced breast meat once brought back to the table. Chef always looks like he's having so much fun when he's making this dish. I forgot to ask how often it's served. The end result is served with sides of earthy Lentils, roasted vegetables, and a baked apple chunk. I don't know how to describe just how good this meal is. And the best part was that we had enough left over for another night. The reservations can be made for 2 or 4 people. We barely had room for dessert, but who can resist Crepes Suzette. Chef also sent us a duo of mini Opera Cakes for our anniversary. It couldn't have been more perfect!

I like Meritage, everything was well done, well prepared and excuted. I would go there just to appreciate the classics of French Cuisine. There are 3 rooms that you can book, we ended up in the oyster bar- which technically isn't an oyster bar but near the bar (drink bar). It's beautiful decorated with French touches of dried lavender and a chicken.We started off with oysters, not know what to pick our we choose half a dozen and left the choice up to our server. We were not disappointed, all of the oysters were delicious. There is bread service, sadly it was cold that night. Followed by appetizers, we had the escargot burguinon, it was buttery and the escargot was perfectly cooked. I love dipping my bread in the sauce. We also had Steak Au Pouvire which was split for us in the kitchen. Beautiful cooked steak, nice sear and evenly prepared. Last Crepes Suzette is a must, it comes out warm in a delicious orange Grand Marnier sauce. Meritage is a nice place to have a celebration or if you want to just enjoy great food.

Way overdue review but I went here almost two years ago for my birthday, and I am giving a 5 mostly because of the efforts that the restaurant have really put into shaping my experience. If it was just because of the food itself I would resort to a 4 instead, but the details and attention all make up for the lack of economical advantage here.I was given a birthday card which was already a nice gesture. The details they put into the food was just astonishing, such as the bit of the sauce they placed next to the foie gras, the dots that were around the chocolate dessert, and more. The food definitely tasted good, ranging from the savory raviolo to the duck breast that had a very good combination of sweet and savory, and the risotto that absorbed the essence of crab and shrimp. They all tasted very good, albeit all very expensive.Nowadays, their menus have changed, so none of those items are available anymore, but I do still see a dish called Seared Foie Gras for $29, and a Duck à L'Orange for $46, and so on. I will say that it will take one more than one dish to be full, so I would advise those who try this place to go on a special occasion, like a date, as it is most definitely not an everyday spot.

This is a classic French restaurant. Ate here on Friday evening which was quite busy. We had made reservations and were promptly seated. The decor was classic. Our server was excellent and the meat entrees were excellent. Our dishes included the boar pot pie (very hearty), pork roast, cripsy chicken, and meat stew. Our three deserts were amazing.

What a wonderful evening! The Hamm building is positively gorgeous. Finished in 1920, it's a beautiful example of early Deco architecture, and it's worth arriving early so that you can enjoy the details.The restaurant also has a timeless elegance with its dark wood, white table linens, and warm lighting. It's a beautiful place to enjoy a good meal.The service was wonderful: knowledgeable, attentive, and genuinely invested in giving guests a good experience. (They absolutely did.) The bar at the Meritage is excellent. I'm always on the lookout for great mocktails (and other zero proof options), and Meritage has a highly respectable selection. I ordered a wonderful cherry sarsaparilla soda and had every intention of trying one of the other offerings until I had my first sip--this unique beverage was just so good that I had to stick to it. Yum. Wine fans will love perusing their extensive wine menu--there are some real gems to be found. The food was delicious. We loved the locally-baked bread and house-whipped butter. For my starter, I ordered the organic lettuces, which came with shaved vegetables and was lightly dressed in vinaigrette that complemented the fresh greens while still allowing their distinct flavors to come through. My dining companions ordered the crab Louis and salmon rillettes and said they were both delicious.For my main, I had the root vegetable pot pie, which was a perfect winter dish. Topped with black truffle and served with a vegetable jus, this pot pie has a lovely tender pastry and a comforting, creamy interior studded with lovely cubes of root vegetables. We ordered the Brussels sprouts and spaetzle as our sides. They're absolute winners: the chili on the Brussels added a perfect level of heat, and the Gruyère sauce and toasted onions on the spaetzle were just divine.Dessert offered many choices, including vanilla bean crème brûlée (always my choice when available) and crêpes Suzette--one of those nostalgic delights that is tough to find. The crème brûlée was amazing, and as for the crêpes Suzette, not a drop of the orange caramel sauce remained. All in all--success! Add this restaurant to your list.

First off, the food was spectacular. All the staff were dealt with were great with the exception of our waiter unfortunately. He seemed annoyed he had to wait on us and was grumpy when we needed an extra minute to go over the extensive wine list. Friends of ours said they've never had bad service here so maybe he was just having an off night, but if we go back we will definitely be requesting a different server.

I had an absolutely terrible experience at Meritage. While dining here, my YSL bag was stolen. What made matters worse was the complete lack of genuine concern or effort from the staff to help me recover it. The assistance I received was the bare minimum--vague mentions of "attempts" to help with no transparency or real action.I still don't know if the thief was another diner or possibly an employee, which is incredibly unsettling. For a place that charges premium prices, I expected way better customer service and accountability.I will never spend my money here again and would not recommend this place to anyone. If you choose to dine here, watch your belongings closely because the staff clearly won't have your back.