A Whirlwind of Activity at Le Meritage:
Wine & Dine News Releases
Four Bean Rating by The Times-Picayune, A Gorgeous Tropical Courtyard Beckons Outdoor Diners and Chef Michael Farrell Adds New Fall Items to the Menu
NEW ORLEANS, LA, October 28, 2009 – It is official: Le Meritage is the hotspot on the New Orleans dining scene. In a recent review Brett Anderson, restaurant critic for The Times Picayune described Le Meritage as “Artfully Scrumptious,’’ and said “Le Meritage’s attention to flavor and detail make it one of the city’s best new restaurants.”
Diners have eagerly been packing the elegant dining room ever since, and, with the arrival of lovely autumn weather, they are now spilling out into the Maison Dupuy’s piazza-like tropical courtyard to sample Chef Michael Farrell’s Southern Coastal Cuisine and the new menu items he added just last week.
New items include:
Smoked Salmon Salad
egg, pine nuts, parmesan, red onion
Beet and Pistachio Salad
goat cheese, rocket, orange blossom vinaigrette
Beef Carpaccio
poached tomato, horseradish cream, parmesan
Potato Sage Gnocchi
savory pumpkin cream, toasty curried pumpkin seeds
About Le Meritage
An exciting new dining concept featuring seasonal cuisine impeccably matched to the primary characteristics of wine. All dishes on the menu are available in large and small plates and wines by the glass are offered in full and half pours, encouraging guests to savor many different pairings. Chef Michael Farrell utilizes the very freshest Louisiana Gulf seafood, game and classic local ingredients in the creation of his Southern Coastal cuisine, which stems from his coastal Virginia upbringing. Prior to joining Le Meritage, he served as Executive Chef in a number of acclaimed eateries throughout the nation including Alto in Denver, The Summer House on Nantucket Island, Anthem in Las Vegas and Beano’s Cabin in Beaver Creek, Co. Visit
www.lemeritage.com
