Photos and Notes by Joey Stewart
By now most have heard about the exciting new restaurant in The Village by Junior Borges, Meridian. Reviews have been overwhelmingly positive and word of mouth keeps them pretty much packed every night. Weekend reservations through resy are usually booked up one to two weeks in advance, but walk-ins can arrive early for happy hour and pony up to one of the 10 seats at the bar. Happy Hour runs from 4:30p-6p Tuesday through Friday and there are some great options at reduced prices, as well as the full menu available.
On recent visits the bar was full by 5pm on Wednesday, however on a Friday there were seats available throughout our meal. Check out the images below from happy hour, as well as many of our favorites from the main menu.
Look for more in the Village very soon, and we have more reports in the works.
Tapioca Brazilian Cheese Fritter with 24 month prosciutto, house pickles and smoked hot sauce. Country ham was substituted on this visit. ($8 HR)
Duck Wings A’Passarinho with crispy garlic, chile and lemon parsley. ($10 HR)
Grilled “Beach Cheese” on a Stick with hot honey, oregano and lime. ($6 each HR)
Cod Croquettes with gribiche and trout roe. ($8 HR)
Cevador Old Fashioned with yerba maté infused maker’s mark bourbon, lemongrass and angostura bitters. ($8 HR)
The main dining area is surrounded by large bay windows and features an open kitchen.
The main menu offers an array of creative yet hearty and comforting dishes. We can’t wait to get back and try them all. In the meantime, here are some standouts.
Squid Ink Bucatini with Santa Barbara uni, malagueta pepper and marcona almonds
Heirloom Tomato Agnolotti with burrata, tomato water and basil, the dish Stephan Pyles raved about on social media
Beef Tartare with black truffle XO, crispy garlic and shiso leaf
Sesame Garlic Pancake with avocado, regiis ova caviar and chive
Blue Prawn Moqueca with charred plantain and coconut broth poured tableside, dende oil and steamed rice
West Coast Oysters with gooseberry, thai chile and rose mignonette
Calabresa Sausage with marinated peppers, pickled ramps and egg and onion farofa
Maitake Mushroom with onion soubise, guanciale and garlic chive relish
Fusilli Verde with pork ragu, herbs, chili and parmesan
Red Crab Toast on grilled sourdough with sugar rush aioli and fennel pollen
Brigadeiro Cake with hazelnut praline, caramelized milk and chocolate mousse
Meridian is open Tuesday through Sunday, 4:30p-10p, and happy hour runs Tuesday through Friday from 4:30p-6p. Be sure to say hello to the chef and mention this Crave report, he enjoys this.
