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
offers 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 been delighted 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.