Meritage Restaurant

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 th... e 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.Read More