Dine at Meritage to help the horses

Published Jan. 11, 2012 at 10:28 a.m.

Be one of the first to enjoy Meritage's winter menu and help raise money for Stepping Stone Farms Monday, Jan. 30.

The award-winning restaurant will begin serving its new seasonal menu with a benefit for the Stepping Stone Farms School of Horsemanship in Franksville.

Meritage is open from 5 to 9 p.m. Monday night. Reservations are encouraged and can be made by calling (414) 479-0620.

Talkback

Talkbacks

Facebook Comments

Disclaimer: Please note that Facebook comments are posted through Facebook and cannot be approved, edited or declined by OnMilwaukee.com. The opinions expressed in Facebook comments do not necessarily reflect those of OnMilwaukee.com or its staff.

Inside the "Engine Room"

Published Wednesday, May 9

For this, Chef Justin Johnson`s third and final stop in the James Beard edition of The Engine Room series, he found himself far outside the posh and pricey metro Milwaukee Downtown at Meritage on Vliet Street, a mere bean bag toss from Wauwatosa.

Dine and donate

Published Tuesday, March 20

La Merenda, Beans & Barley, Meritage and Hinterland will help Milwaukeeans provide safe drinking water to children around the world as part of the United Nations` World Water Week, March 19-25. They will offer patrons the opportunity to donate $1 for the tap water they normally enjoy for free, joining hundreds of restaurants across the country in support of the UNICEF Tap Project.

Jan Kelly of Meritage

Published Monday, March 12

Meritage chef and owner Jan Kelly is still stunned that she is a semifinalist for a James Beard Foundation Award. Kelly is among 20 persons named semifinalists for the prestigious best chef`s award in the Midwest region. Dan Van Rite of Hinterland and Justin Aprahamian of Sanford are also on the list, which will be narrowed down to five next Monday.

James Beard semifinalists

Published Tuesday, Feb. 21

The list of restaurant and chef semifinalists were announced today for the 2012 James Beard Foundation Awards, the nation`s most prestigious recognition program honoring professionals in the North American food and beverage industries. Semifinalists for this year`s awards were chosen from 28,000 online nominations, and Wisconsin-area restaurants and chefs were nominated in three categories including Best Chef in the Midwest, Outstanding Bar Program and Outstanding Wine Program.

More chef traditions

Published Thursday, Dec. 22

In the second installment of this two-part feature, we asked a host of Milwaukee area chefs and restaurateurs about their fondest holiday food memories - their favorite dishes, and the traditions they love.

From pasture to plate

Published Monday, June 13

It`s no surprise that Chef Jason Gorman is a meat eater. But what he learned on a recent trip to Kansas is that beef producers dedicate a tremendous number of people to responsibly raise, breed and process cattle.

Milwaukee's best use of local ingredients, 2010: Roots

Published Saturday, Oct. 23

Roots Restaurant and Cellar, 1818 N. Hubbard Ave., was one of Milwaukee`s first dining destinations to actively pursue the use of local ingredients. Now it is just one of many. But it still is the best, according to you, OnMilwaukee.com readers.

Dream Dance dinners offer competition and wine

Published Tuesday, Aug. 10

Dream Dance has a couple great events on tap later this month and while one of them offers three chances, the other is the latest installment of a one-of-a-kind local culinary event.

Milwaukee's wine bar guide

Published Saturday, Nov. 7

Going to a bar no longer means choosing between pilsner or stout, and it`s not even a choice of Merlot vs. Cabernet anymore, either, thanks to these innovative and adventurous wine-focused bars and restaurants.

There's a New American culinary tradition in town

Published Monday, Nov. 24

New American chefs are reinventing everything about American cuisine. From the ingredients to the method of cooking, New American savors the freedom to experiment and create. Characterized by seasonality, New American cuisine remakes classic American dishes in appreciation of the freshest ingredients available. Chefs playfully work with unlikely meats such as bison and antelope while opening the door to meat replacements like tofu and tempeh.