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At
Meritage we ensure quality by using seasonal, local products. In
the drafting of the menu and in the preparation of the high quality
ingredients, Chef Chris Vergara incorporates many cultural influences
resulting in a remarkable and seamless presentation of what is
now being called New American Cuisine.
The benefit of recreating the menu with the change
of each season to include what is fresh and most readily available
is that the integrity of the food, as well as the flavor and composition
of nutrients, will not be compromised due to a long shipping process.
We make every effort to serve meats from farms practicing responsible
animal husbandry, so that we can provide you with organic, free-range,
local products to ensure freshness.
The Meritage classification of wine was established
in 1988 in order to create high standards and regulations for
wine production in America. A quality wine is born of grapes grown using
responsible farming practices. Meritage wine must be
made from a Bordeaux blend of grapes and in accordance with strict
production standards. Like this blend of old world grape
now produced on American soil, we strive to combine ingredients
of merit with a blend of the finest culinary techniques from various
heritages.
Chef/Owner Chris Vergara trained at The Culinary
Institute of America as well as Picholine in New York City and
La Panetiere in Rye.
Manager/Owner Jamie Steinthal is a SUNY graduate with a degree in
Art History. |
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