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 entrĂ©es, he uses six wine-based categories into which the various dishes fall. A plate of cod, for example, might fall under the â€ślight whiteâ€ť heading, while ostrich is listed under â€śspicy reds.â€ť Bruce recently spoke about his menu development process. How did this idea of pairing food to ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
Questions about your account or how to access content?