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The Basics: Meritage restaurant information

Meritage

70 Rowes Wharf
Boston, MA 02110
617-439-3995

Meritage restaurant information
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Overlooking Boston Harbor from Rowes Wharf, Meritage at the Boston Harbor Hotel is a glittering jewel on Boston’s waterfront. The expansive harbor views from the modernly appointed dining room provide the perfect platform for a unique concept in dining. Using local ingredients and imported specialty items, Chef Daniel Bruce offers a seasonally changing menu that features large and small plates of wine-friendly food. Instead of the traditional pairings of grape varietals and cuisine, the menu at Meritage pairs culinary flavors the wine flavors in the restaurant’s 15,000 bottle wine collection.

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Daniel Bruce

Chef at Meritage

Chef Daniel Bruce at Meritage

Born and raised in northern New England, Chef Daniel Bruce graduated with honors from Johnson & Wales University in Rhode Island, and then traveled to Italy and France for more traditional training. Upon his return to the United States, he began working in New York City at 21, becoming in quick time the youngest Executive Chef in the history of that iconic restaurant.

In 1989, when he was one of the country's most promising young culinary talents, Bruce was lured into the kitchens of Boston's landmark waterfront hotel, the five star Boston Harbor Hotel at Rowes Wharf. His passion for food and wine launched the Boston Wine Festival, the nation's longest-running food and wine pairing series - a culinary marathon lasting three months and including more than 50 events. Over the years, Bruce has worked with the finest winemakers from around the world and created more than three thousand original dishes, each one designed to perfectly complement the special wine with which it was served.

Chef's dream, however, was to create a signature restaurant with an innovative concept all his own. That dream became a reality with the October 2002 opening of Meritage, a bold restaurant featuring the pairing of culinary flavors to wine flavors, rather than the traditional pairings of grape varietals and cuisine. Lovingly created by Bruce, the restaurant is a true manifestation of his personal passion, housed in the beauty and elegance of the city's architectural treasures.

Today Bruce keeps himself busy creating new menus at Meritage and bringing the Wine Festival to new cities. In 2006 he launched the French Quarter Wine Festival at the Maison Dupuy in New Orleans, and in 2010 he will launch the Capital Wine Festival at the Jockey Club at the Fairfax at Embassy Row.  Chef Bruce is presently serving as culinary consultant for the grand reopening of the Jockey Club, creating the menus and modernizing the classic cuisine with his typical inventive flair.

Internationally-renowned, Chef Bruce was recently awarded the title of Vice Consellier Culiniaire, Bailliage de Boston, and he has been honored twice as one of the Best Hotel Chefs in America at the James Beard House. Additionally, Bruce is an honorary member of Chevalier du Tastevin and has been recognized by Boston Magazine as the city's Best Hotel Chef. Chef Bruce has made numerous live television appearances on national programs such as NBC's Today and Live with Regis and Kelly. He was awarded an honorary doctorate from his alma mater, Johnson & Wales University in 1996.

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Dictionary
 
Aïoli
1. noun A blend of ail (garlic) and oli (oil) in the parlance of the Provence region of southern France. Around here, we'd call it a garlic mayonnaise.
Ceviche
1. noun Raw fish and/or shellfish in a citrus marinade.
Chanterelle
1. noun A wild and nutty mushroom with a trumpet-shaped head.
Chimichurri
1. noun A condiment made of olive oil, vinegar, parsley, oregano, onion, garlic, salt, cayenne and black pepper.
Chorizo
1. noun Crumbly, spiced pork sausage.
Chutney
1. noun A spicy, fruity, sometimes marmalade-like Indian condiment.
Compote
1. noun Slow-cooked fruit in syrup.
Confit
1. noun Meat (usually goose, duck or pork) that is slowly cooked in its own fat and preserved with the fat packed around it as a seal.
Coulis
1. noun A thick puree or sauce.
Foie gras
1. noun Expensive, silk-textured goose or duck liver that has been enlarged by a process you don't want to read about if you're going to eat this dish.
Fricassee
1. noun A thick, chunky stew of meat (often chicken or veal), vegetables and sometimes wine.
Frisée
1. noun A curly, mildly bitter member of the chicory family, eaten raw in salads.
Frittata
1. noun An Italian omelette with a variety of fillings that are mixed with the eggs rather than being folded inside. Like a Spanish omelette, a frittata is cut into wedges and can be eaten either hot or cold.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Lemongrass
1. noun A lemon-scented herb used liberally in Thai cooking.
Pancetta
1. noun Cured Italian bacon.
Panna cotta
1. noun Italian egg custard.
Polenta
1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
Porcini
1. noun Smoky, meaty wild mushrooms.
Poussin
1. noun A small, young chicken.
Prix fixe
1. noun French for fixed price, a complete meal that features a limited number of selections at a preset price.
Ragoût
1. noun A thick, seasoned stew of meat or fish, sometimes with vegetables.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
Skate
1. noun Firm, white and sweet-tasting, the wings of this kite-shaped fish are showing up on more and more menus.
Tapas
1. noun Appetizers in Spain; trendy nibbles in the U.S.A.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.
Torchon
1. noun Method of cooking foie gras by which it is placed in a towel (torchon in French) and poached.