Cuisine:

• International
• Eclectic
• Others

Meritage Description:
Chef Anne Coll oversees the kitchen at Meritage and she has introduced a budget-conscious menu divided into three categories: snacks, small plates and large plates. A facelift has doubled the size of the bar area and introduced new colors, hardwoods and art in the dining room. Once stuffy and formal, the dining room is now painted a sunny yellow, accented with minimalist artwork and offers seating at bare butcher-block tables. The real artistry, though, comes from the kitchen. Coll, formerly executive chef for Susanna Foo, is comfortable melding Asian ingredients with French technique. A meal may include duck consommé spiked with silky foie gras wontons, tender braised pork cheeks over banana leaf-steamed coconut rice, and a flourless chocolate torte with mint ice cream. Ask about the tasting menu---a good deal for $39. Selections from the wine cellar are available on the reserve list that has an intriguing 50 under $50 list.


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