New - Chef's Table
As part of the expansion of 2010, Chef Klein decided to add a Chef's Table option. While he always honors French classics, the Chef's Table is an opportunity to flex his creative muscles and invite guests back to dine in the kitchen - seeing the action first-hand. The energy of the kitchen permeates the ambiance of the table - true foodies only.

Chef's Tables are limited - Thursday evenings only, 7:00pm seating
Nov - April only, due to temperature conditions
Please call us to inquire: 651.222.5670

$125 menu / each
$75 wine pairings / each
$200 per guest + tax & gratuity

Seating is for 6 guests, must be reserved in advance, credit card required with a $50 cancellation fee with less than 48 hours notice. We are unable to accommodate Vegans in this regard, as most French cooking involves, eggs, cream, and/or proteins.

 

Current Wine List

Our wine list reflects Chef Klein's cuisine, and is focused on the Northern hemisphere; specifically old world styled wines produced in the United States and Europe, with some special selections from the Mid-East.

Menus:

• Dinner
• Lunch
• Brunch
  

  Chef Klein, while always mindful of paying homage to the traditional plates of a French brasserie, places his expanded vision of his menus squarely with the season. An important part of his culinary training and a yearly inspiration to him, Chef Klein uses the seasons and what is predominantly locally sourced and available. Some seasonal favorites return annually, others may make appearances, though the kitchen is always exploring, so check back frequently to see the latest additions as well.

  The vast majority of the product Chef Klein uses is raised or grown locally; Wild Acres Duck, Fisher Farm's Pork, Dragsmith Farms, RiverBend Farms Heirloom tomatoes & sweet pie pumpkins, to name a few.

  Born and raised in New York, Chef Klein favors fish from the Atlantic, oysters from anywhere (though his new favorite is the Beau Soleil, though that changes weekly), as well as some of the cultural touches of the city in which he was raised. From Matzo Ball Soup, to Striped Bass and oysters (oysters galore!) - you'll find a little of his personality and his upbringing in his food.

  Chef Klein cut his teeth in some of the most classic kitchens in New York, studied under Jacques Pepin at the French Culinary Institute in NYC, who consequently nominated him for Food & Wine's Best New Chef's when he took over the kitchen at W.A. Frost shortly after his arrival to the Twin Cities in 2002. Chef Klein departed and opened Meritage in 2007, the same year he was named a Restaurateur of the Year by MSP Magazine. Meritage has won numerous awards since its opening and most recently Chef Klein was acknowledged as a Semi-finalist in the James Beard nomination process.

Tasting Menus are available nightly:
5 -9 course menus are available, with or without wine pairings.

5 courses = $75 per person
7 courses = $90 per person
9 courses = $105 per person

Tasting menus are tours of the current seasonal menu available. The menus generally start at $75 per person, though if guests have strong preferences, or would like to add foie gras for example, can vary pricing. Chef Klein may accommodate special requests with advanced notice.

Please inform the Reservationist when reserving your table that you are interested in tasting menus and how many courses you would like to enjoy. Also, be sure to let us know if we may pair wines for you when making your reservation.

Dietary Concerns
The majority of items on the menu can be prepared gluten-free. Simply alert your server to your needs upon arrival.

We do our best to accommodate allergies and food restrictions. Just don't hesitate to let us know. However, we are generally unable to accommodate vegans, as the base of french cooking generally involves eggs, cream and/or proteins.