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Meritage Restaurant + Wine Bar

Led by Chef Daniel Bruce and created by Chef de Cuisine Keith Bombaugh, the new Meritage menu features Contemporary American cuisine and highly creative dishes that are seasonally driven, artistic in nature and tell a story.  With an inherent understanding of flavor, the menu is designed to challenge and entertain guests with dishes that are not only delicious, but whimsical and experiential.

Chef Daniel Bruce


Executive Chef

Twenty-eight years ago, when Chef Daniel Bruce was one of the country’s most promising young culinary talents, he was lured into the kitchens of Boston’s landmark waterfront hotel, the Five Star Boston Harbor Hotel at Rowes Wharf. Almost immediately upon taking the reins, his passion for pairing the flavors in food and wine launched the hotel’s most successful ongoing event, the Boston Wine Festival.  Twenty-nine seasons later, the Festival has evolved into a world renowned series featuring winemakers from some of the world’s best wineries. 

Daniel has earned the Boston Harbor Hotel a reputation for culinary excellence.  Meritage Restaurant + Wine Bar, one of Boston’s few Forbes Four Star restaurants, is the manifestation of Daniel’s passion for food and wine pairing.  Meritage is a bold restaurant with an innovative menu that also simplifies the art of pairing. 

Born and raised in northern New England, Daniel Bruce graduated with honors from Johnson & WalesUniversity in Rhode Island, and then traveled to Italy and France for more traditional training. Upon his return to the United States, he began working in New York City at 21, becoming in quick time the youngest executive chef in the history of that legendary restaurant.  Daniel’s dream, however, was to return home to New England and find a place where he could fully develop the many dimensions of his talent and culinary interests.  Now in his third decade at the Boston Harbor Hotel, Daniel has never allowed his time at the hotel to become routine, always finding creative ways to broaden the culinary experience of his restaurants’ patrons and guests of the hotel. 

Chef Keith Bombaugh



Living by the mantra "always follow your dreams and never compromise", Keith turned his passion for cooking into his profession when he started with the Barbara Lynch Gruppo in Boston and helped open the acclaimed Menton restaurant.  He then took an opportunity to work at Alinea in Chicago, alongside culinary legend and mentor Grant Achatz.  Keith finished his time at Alinea as sous chef before moving back to Boston.

"Working with and for Grant was one of the most mind opening experiences any cook could possibly ask for.  He unlocked ways to think about food that I didn't know existed before."  

Keith's whimsical culinary approach pulls heavily from his surroundings and how they make him feel.  He enjoys working with the Meritage team to bring ideas, concepts and memories to life and present dishes in a way that allows guests to feel the emotion behind the food.  

"Most often I want the guest to feel a bit of  childish happiness and joy when they have finished a course, so logically, I find things in my surroundings that give me that same feeling and do my best to recreate those emotions with the mediums that we have available."

Keith was born Washington D.C, and grew up on the South Shore of Massachusetts.  

Wine Director


Beverage Director

Born in western Connecticut, Nick is a proud New Englander who believes service and stories are the central tenets of being a sommelier and wine is an experience to be enjoyed without pretension. Always putting education first, Nick is Board Member Emeritus for the Boston Sommelier Society, a non-profit group whose sole purpose is furthering wine education throughout greater Boston.

Nick is a certified Advanced Sommelier through the Court of Masters Sommeliers Americas, and is actively seeking his Master Sommelier certification. He is a contributor to Stephen Tanzer’s Winophilia website and was named Boston’s top sommelier by Improper Bostonian magazine. Nick has over a decade of beverage experience in New England and relishes the opportunity to explore new ways to express ideas and create memories with food and wine. He is passionate about discovering new and exciting wine and beverage, while helping to raise the bar of hospitality in Boston.