We had one last hurrah for Restaurant Week, this past Friday evening, with dinner at Meritage Restaurant and Wine Bar, located a few blocks from Rittenhouse Square. This was my favorite of the four places that I visited during the last two weeks.
Anne Coll, the executive chef, spent time at the now closed Susanna Foo (which, sadly, I never got to visit), and has created a menu at Meritage that blends French techniques with Asian flavors. The menu changes seasonally, and features ingredients that are sourced by the chef herself from local farms and vendors.
The vibe of the restaurant is casual and relaxed. The bar area at the front was packed when we arrived. Judging from the laughter and banter between the bar patrons and the staff, I got the sense that this is a neighborhood hangout. I liked that the dining room is located towards the back of the restaurant, which separates it from the bar area and minimizes the noise. It was a warm, inviting, tiny space, and reminded me of some of the South Philly restaurants that are located in old houses.
There is an extensive selection of wines by the bottle (most under $50) and the glass (all about $10). If you are the kind of person that likes to pair a different wine with each dish, there is no shortage of options. We stuck to the basics with a Cabernet for Chester and a Chenin Blanc for me.
Meritage’s Restaurant Week menu was very impressive. Sometimes, restaurants eliminate the pricier (to keep the costs to $35) or more labor intensive items on the menus during these two weeks. This wasn’t the case at Meritage, where foie gras, scallops, escargot, and other high end ingredients were showcased prominently throughout the menu.
I started with the roasted butternut squash soup, with ginger and apples. The soup itself was thick and velvety, with a slightly nutty flavor. There were bits of apple in each bite, and it was topped with a crispy shrimp fried wonton—I would have eaten a whole plate of those on their own and I don’t even like shrimp that much. Chester, meanwhile, enjoyed the red wine braised escargot. They had already been removed from the shell and they didn’t have the same briny flavor as the ones we sampled on vacation this summer. But they were prepared so that they were perfectly tender, and served with a flavorful garlic puree that brought back memories of France.
For an entrée, I ordered the seared mahi mahi, which was accompanied by a lemongrass beurre blanc. The fish itself was well seasoned and tender, and wasn’t swimming in the rich, flavorful sauce (Audrey Claire take note). I liked that I could dip the fish in the sauce, kind of like how I like to eat my salads with the dressing on the side. The fish was served with a fricassee of white corn, summer squash, and herbs. Chester has the red wine braised beef short ribs, with smashed new potatoes, button mushrooms, and baby carrots. The beef was well seasoned, and like the fish, wasn’t so overly sauced that the taste of the meat was obscured.
Finally, I had the chocolate peanut butter bomb for dessert. This was a smooth peanut butter mousse—that looked heavy, but was actually surprisingly light—enrobed in a chocolate shell. It was a little difficult to crack it open and eat it with a spoon, and I had to be careful that I didn’t send it flying across the room. It was served with a side of current jam and a creamy, slightly caramelized meringue. Chester had the pot de crème, which was served with a homemade chocolate dipped biscotti. The biscotti was a little bland, in my opinion, but the pot de crème, with a combination of milk chocolate and cinnamon was delicious.
Service was attentive throughout the evening, but it was just a tad too fast for my liking. We were in and out in just about an hour, and I would have liked to linger just a little bit longer between each course. Still, that’s the nature of Restaurant Week. I’m sure that they had other reservations coming in after us and needed to turn the tables over. Overall, I felt like we got a true taste of the kinds of creative dishes that the restaurant is capable of producing on a regular basis, and I would be glad to return to Meritage again.
So, fall Restaurant Week may be over, but at least we’ve only got a couple of months to go until the next one. Usually, there is one in early winter, around January or February. By then there will probably be a dozen or more new restaurants on my list of places to try.