On Wine: At Meritage, Daniel Bruce’s menu lists its dishes according to the wines with which they pair best

When Daniel Bruce opened the wine-focused Meritage at the Boston Harbor Hotel in 2002, he took a different approach to menu structure. Rather than divide items into appetizers and entrées, he uses six wine-based categories into which the various dishes fall. A plate of cod, for example, might fall under the “light white” heading, while ostrich is listed under “spicy reds.”

Register to view the full article

Register to view this article

TAGS: Technology
Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.