| After
holding their wedding reception at the former A Rebours on
May 6, 2007, the couple decided that the space, that is forever personal
to them now, was perfect to create the restaurant Russell had been
dreaming about since before he even began culinary school.
Meritage builds on the brasserie
feel of the space, and offers the seasonal, French influenced fare
that Chef Klein became known for while Executive Chef at WA Frost.
“I want to cook food that people understand and that I can be
proud to serve,” says Klein. “Meritage will offer fine
food at moderate prices. We want this restaurant to be welcoming for
all people, and all occasions.” It is not a mistake the restaurant
is called Meritage- a union of merit and heritage.
Desta Maree Klein provides
the warm welcome for guests & the financial management of the
enterprise. With over fifteen years in the restaurant business herself,
she brings unique perspective and core financial management skills.
Beyond the numbers, Desta works with Nicolas Giraud, to offer a thoughtful
wine list whose focus centers on old-world styled wines and wines
from the United States and Europe exclusively. "We want to focus
on wines that pair well with the cuisine Russell creates and that
reflects our palettes as well".
The couple has beendelighted
to continue their lives together in the space they first celebrated
their marriage. The pair
made a conscious decision to open in St Paul, where they reside. “We
both moved here from other places and have
come to love St Paul. It was important to Desta and I that when
we realized our dream of opening a restaurant that it be in St Paul.
We really do believe that the future of St Paul is bright,”
said Chef Klein.
- BOH Managment
- FOH Management
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