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 ...
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