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,” he continued. It is not a mistake
the restaurant will be called Meritage- a union of merit and heritage,
an American wine with a French influence.
Desta Maree Klein will provide
the warm welcome for guests. She has over fifteen years in the restaurant
business herself,
most recently as banquet manager for D’Amico Catering.
One of her focuses is to provide a substantial beverage program including
a significant list of creative non-alcoholic cocktails. “I am
excited to offer guests good non-alcoholic options. We will offer
the same level of creativity as hard cocktails, and guests will be
able to enjoy them at lunch, without concerns about driving, and even
as pairings with Russell’s food.” she said.
The couple has been excited
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.
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