Meritage

From classroom to vineyard. Join us in France — château visits, domaine tastings, and exceptional cuisine.

Shucking, selection & pairing with Chef Russell Klein. 18 years behind the raw bar.

Educational tastings in the Médoc Room. Single sessions to our four-part Wine History Series.

A historical dining experience, executed table-side, celebrating French culinary history. Our restored antique Duck Presse is used to prepare the classic flambée sauce.

A classically French kitchen that also cooks with the seasons, our menus have consistent favorites with flourishes from our farmers, and inspirations from our Chefs.

Expanded in 2010 to include an Oyster Bar, Meritage has become the haunt of choice for revelers and romantics alike. Fresh oysters and raw bar selections daily.

Every Sunday from 10AM to 2PM. Join us for a leisurely brunch featuring French-inspired classics and seasonal specialties.