Meritage Crepe Stand

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.