Tag Archives: Meritage Retaurant
By Deborah Grossman
After stints in Los Angeles and at Thomas Keller’s Bouchon Bistro in Las Vegas, Scott Quinn has traded the bustle of the big city for a Berkeley kitchen.
It’s not just any kitchen. In October, Quinn became Chef de Cuisine at Meritage, the fine-dining restaurant at the Claremont Hotel Club and Spa. The change of scene — and pace — is having a positive effect on the dishes he creates, Quinn said.
“Northern California is more laid back than L.A. I have more time to think about the food I cook and its provenance. This lets me develop more interesting recipes,” he said.
The Meritage menu breaks with tradition. Eschewing sections labeled “appetizers, soups, salads, or mains,” both the wine and food are listed under a newer wine classification called a progressive list. This method is becoming more common for wines — they are listed progressively from light to full-bodied for both whites and reds rather than by grape variety or wine region. … Continue reading »
Josh Thomsen knew from a young age that he wanted to be a chef and credits his late father, Jerry, for sparking his culinary interest. His dad would put in a long day as a stockbroker, come home, go to the market, and then cook up a storm — making a mess, using every pot in the house, and turning out a delicious dinner.
The Culinary Institute of America grad has done his dad proud. Thomsen’s resumé includes stints at the French Laundry in Yountville, Hotel Bel Air in Los Angeles, and The Lodge at Pebble Beach. He’s also worked in kitchens in big-buck Las Vegas venues like Tao Restaurant at the Venetian Resort, the Mansion at the MGM Grand Hotel, and the Michael Mina-owned Nobhill Tavern.
These days Thomsen, 40, is the executive chef at local landmark The Claremont Hotel, Club, and Spa, known for its regal white facade and killer views. Until recently, though, the hotel wasn’t exactly known as a destination dining experience. … Continue reading »