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THIS RESTAURANT IS CLOSED Meritage Restaurant Review: Christian Favalli and chef Nik Mavromatis, with more than a little input from Christians father, Sergio of La Grotta, bought the old Bacchanalia location in 2000 and launched an eclectic enterprise which draws from around the Mediterranean. A New Zealander of Greek descent, Mavromatis has cooked from one hemisphere to the other, finally honing his skills in London before landing in Atlanta. The restaurants refurbished interior sports a contemporary look of brushed, steel-gray walls, custom-designed pinpoint lighting and black blinds at the windows. Light appetites will enjoy exploring the lengthy tapas section, which offers---among other delectables---a smooth duck pâté crostini with goat cheese, balsamic-roasted cippolini and Genovese salami. From Greek sources come a spanakopita and from Italy, a tomato-based zuppa di pesce. Mavromatis says his nod to French cooking is the coq au vin, while pasta dishes, also available as appetizers, show ingenuity. The butternut squash gnocchi with pancetta, zucchini, sage and almonds are perfectly tender little morsels, and the appetizer-size portion is plenty for sharing. For dessert, savor the panna cotta made with Greek yogurt and poached stuffed figs. Another good choice is the cheese course, or the tiramisù from a Favalli family recipe. The wine list---a constant work in progress---of course features the Bordeaux blend Meritage wines that the restaurant honors with its name, including the Cosentino Novelist white Meritage by the glass and by the bottle. Alan Scotts Sauvignon Blanc from New Zealand acknowledges the kiwi influence in this organization.