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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.

News and Events at Meritage restaurant

Seasonal Sips at Meritage
On an upcoming Thursday night, drop by Meritage at the Boston Harbor Hotel for an after work timeout at Seasonal ...

Valentine's Day at Boston Restaurants
Flowers and chocolates are all well and good but how about treating your sweetie to a truly romantic evening of ...

Boston Wine Festival Comes of Age
On Friday, January 8th the Boston Wine Festival returns to the Boston Harbor Hotel for its 21st season.

Meritage

70 Rowes Wharf, Boston, MA 02110

brunch
  • Sun: 10:30 AM - 2:00 PM
dinner
  • Tue-Thur: 5:30 PM - 10:00 PM
  • Fri: 5:30 PM - 11:00 PM
  • Sat: 5:30 PM - 10:00 PM
  • phone 617-439-3995
  • reservations recommended
  • parking nearby garage, on-street
  • valet yes
  • accessibility full
  • capacity: 98
  • credit cards
  • food
  • chef
  • info
OpenTable.com

617-439-3995

website

 
 
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.