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Meritage reopens tonight: a look at the new interior and menu
Photos | Drew Lazor (click to enlarge)
Meritage reopens tonight: a look at the new interior and menu
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| Photos | Drew Lazor (click to enlarge) | |
Michele DiPietro and Irene Landy, co-owners of Meritage (500 S. 20th St., 215-985-1922), are reopening their Graduate Hospital-area restaurant tonight after a 10-day revamp. Here's your first look at the new interior � they've added high-top seating for 12 next across from the 10-person bar; installed hardwood floors, new windows and new butcher-block tables in the dining room; and brightened up the space with new mirrors, artwork and a calming yellow paint job. Vino's still the thing here, and there are some pricey reserve bottles still available, but the primary focus now lies on the 50-bottle list � 25 whites, 25 reds, all priced under $50.
New head chef Anne Elizabeth Coll comes to Meritage from Susanna Foo � she's overhauled the food entirely, rolling out some Asian-influenced dishes on her new menu (prices top out at $21). Check it all out after the jump.
Snacks
Roasted spiced almonds and cashews 2
Chick satay with Thai dipping sauce 5
Spiced wonton chips with roasted eggplant caviar 4
Pan-fried Hudson Valley foie gras dumplings with truffled herb brown butter 6
Steamed shrimp dumplings with ginger soy reduction 6
Eblery Farms chicken liver pate with spiced plums, crostini 5
Jersey corn and crab custard with herb oil 4
Grilled grape leaves stuffed with Kobe beef with Vietnamese dipping sauce 5
Crispy herb- and panko-crusted Shellbark Hollow goat cheese with star anise tomato chutney and frizzled Thai basil 5
Sesame-crusted crab and shrimp lollipops with a red pepper sauce 6
Small Plates
White corn soup with herb oil 6
Frisee salad with poached egg, crispy braised pork belly, fingerlings, citrus vinaigrette 9
Mixed green salad with heirloom tomatoes, haricot vert, kirby cucumber in a ginger miso vinaigrette 7
Pan-seared Cape May diver Ssallops with curried cauliflower and Granny Smith apple puree, Thai basil demulsion 13
PEI Mussels with white wine, herbs, tomato and Chinese sausage 11
Tuna tartare with soy wasabi foam, organic Oh micro greens and wonton chips 13
Crab Salad with mango, red onion, Thai basil and passion fruit vinaigrette 12
Herb-crusted lamb chops with spicy chopped salad of cucumber, tomato, herbs, red pepper, and hearts of palm 13
Large Plates
Grilled hanger steak, crispy fingerlings, tomato compote 19
Pan-roasted Maine cod, curried lentils with preserved lemon, baby bok choy and lemongrass emulsion 21
BBQ pork sandwich with toasted bun and Asian slaw 12
Brined and roasted Giannone chicken with Brussels sprouts, Chinese sausage hash and star anise sauce 18
Turmeric and lemongrass risotto with zucchini, white corn and herbs 14
Ginger-glazed BBQ Scottish salmon, fricassee of Jersey corn, heirloom tomatoes, zucchini and herbs 19
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