Meridian, She Opens
Meridian, the new restaurant in the renovated Dodd's Townhouse space, is currently accepting reservations beginning Nov. 26, says Opentable.com. Cuisine will be "contemporary American" with prices in the $31-50 range. Executive chef Dan Dunville (ex Ruth's Chris, ex Dunaway's, ex Broad Ripple Steak House.) So far, they still have slots for opening night. Looks like they'll be open lunches and dinners, Monday through Saturday with a brunch on Sunday. (Dying for a good Sunday brunch.)
16 comments:
I hate to pass judgement even before the newest steakhouse arrives, but really, what can we expect from this place? I mean, with all due respect, Mr. Dunville has been the head chef of nothing but steakhouses? Chain Steakhouses at that. I obviously have not seen the menu, but I would be willing to wager that it reads something like this. Cheap Steak, Medium Priced Steak, Enourmous Steak no one should have to pay for or want to eat, Chilean Seabass (bad option), Veal Chop, Lobster.
My point is that for that price range, I hope it is a little more inspired than Mr. Dunvilles last depots, somehow though I just don't think it will be.
I'm less concerned about Dunville's menu and more about it just being an expensive Binkley's.
We have enough f'n steakhouses in town. What we really need is a quality all-purpose Diner. I can't tell you how many times I've tried to decide on a place with enough options to please a variety of tastes. Give us something a step up from IHOPs and Peppy Grill!
(Deleted my own comment. Too many typos.)
re: Anonymous 10:08
Nothing I've seen yet about Meridian has led me to believe they'll be strictly another mainstream steakhouse. Although I don't disagree that your draft menu may be accurate. While Dunville was exec chef at Ruth's Chris, neither BR Steakhouse or Dunaway's are chain restaurants.
I completley agree with your point, though. I, too, hope that the menus are more inspired than Chef Dunville's last postings.
I enjoy the brunch menu at Ruth's Keystone Cafe -- especially the Eggs Sardou, which is like Eggs Benedict except with spinach and artichoke hearts instead of ham. They have another version that has asparagus and bacon.
I have no doubt the menu will be far more adventurous than his previous employers. Dan Dunville is a competent CHEF and has certainly been dying to cook more than steak & taters. What concerns me is the $31-50 price tag. If that is the price of the entrees then that has to be the most expensive restaurant in town (maybe the canterbury?). I know it will be delicious because I have had a number of his dishes and all were VERY good.
I have no doubt the menu will be far more adventurous than his previous employers. Dan Dunville is a competent CHEF and has certainly been dying to cook more than steak & taters. What concerns me is the $31-50 price tag. If that is the price of the entrees then that has to be the most expensive restaurant in town (maybe the canterbury?). I know it will be delicious because I have had a number of his dishes and all were VERY good.
I have no doubt the menu will be far more adventurous than his previous employers. Dan Dunville is a competent CHEF and has certainly been dying to cook more than steak & taters. What concerns me is the $31-50 price tag. If that is the price of the entrees then that has to be the most expensive restaurant in town (maybe the canterbury?). I know it will be delicious because I have had a number of his dishes and all were VERY good.
I had a really inspired meal cooked by Dan one evening in the kitchen at Dunaways. The guy can really cook, so let's see what the place is all about before trashing it, hmm?
re: $31-50 price tag.
While that puts him in the top end, he certainly won't be the most expensive. I can think of three of four restaurants (including most of the downtown steakhouses)with entree prices in range of higher. Just data points.
With regards to the $31-50 price point, here's the fine print OpenTable uses for categorizing:
"
$$ = $16 to $30
$$$ = $31 to $50
$$$$ = $51 or more
The Price reflects the estimated price of a dinner for one with one drink and tip. Lunch usually costs 25% less."
First of all, it's worth noting that there's an even more expensive category, one that places like Ruth's Chris, Danielli, Capital Grille, etc. fall under.
Also, under those rules, you could easily hit $31 per person with just a $20 entre (though I'm sure Meridian will be higher than that).
If people would be willing to pay more you would potentially see more good products. The food cost roughly the same in most cities for the establishments to buy, give or take a few. Not saying every restaurant has to break the bank but I would love to see estanlishments that really pushed the limits food wise.
Alohaman,
Thanks for the menu sample, sounds pretty darn tasty if you ask me. I would only argue one point, 4 steaks on a menu *does* seem steak heavy to me. Of course that is just one opinion.
I really hope this place knocks it out of the park.
I don't know Dan, but I know people that know him and have nothing but good things to say about his skill.
My biggest wish for "Meridian" though?
Please be open on Monday so that I can spend my money in an independent on my day off!
Oh, and be good.
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