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Meritage Restaurant Review: Chef Anne Coll oversees the kitchen at Meritage, delivering seasonal global fare in three categories: snacks, small plates and large plates. The dining room sports sunny yellow hues, accented with minimalist artwork, and offers seating at bare butcher block tables. Coll, formerly executive chef for Susanna Foo, is comfortable melding Asian ingredients with French technique. A meal may include salt cod and kale croquettes, spicy shrimp scampi with lemon grass and ginger, or braised Berkshire pork shank with sauerkraut and fingerling potatoes, with a flourless chocolate torte with Thai coconut sorbet and curry caramel to wrap things up. 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 roster.