70 Rowes Wharf
Boston, MA 02110
617-439-3995
Overlooking Boston Harbor from Rowes Wharf, Meritage at the Boston Harbor Hotel is a glittering jewel on Boston’s waterfront. The expansive harbor views from the modernly appointed dining room provide the perfect platform for a unique concept in dining. Using local ingredients and imported specialty items, Chef Daniel Bruce offers a seasonally changing menu that features large and small plates of wine-friendly food. Instead of the traditional pairings of grape varietals and cuisine, the menu at Meritage pairs culinary flavors the wine flavors in the restaurant’s 15,000 bottle wine collection.
Seasonal Sips Ready for Spring
Spring is on its way and the team at Meritage is getting ready with a great roster of Seasonal Sips ...
The Dining Docket
February 6th - February 12th
As usual, this week has tons of epicurean adventures just waiting to be had. See what ...
Sipping the Winter Away at Meritage
There's snow on the ground and a chill in the air, but the intrepid team at Meritage continues their ...

Chef Bill Romiza has been baking all his life. He learned the ropes very early on working in his grandparents' Portuguese bakery on Cape Cod. Growing up in that shop, he did everything from bagging to baking.
As a young man eager to see the country, Romiza ventured down to Naples, Florida to work with his brother in the pastry department of the Naples Beach and Golf Club. He was a snowbird chef for his first two years, spending the winters in Florida and the summers in New England, learning techniques and expanding his repertoire while working alongside talented mentors. He cooked at hotels and resorts in North Carolina, Connecticut, New York, and Arizona before landing at the Boston Harbor Hotel in 1998. He was named head pastry chef in 2004.
As pastry chef at the five star Boston Harbor Hotel, Romiza has prepared desserts for countless celebrities, traveling dignitaries, and heads of state. He also lends his expertise to the Boston Wine Festival, hosted annually at the hotel, by creating desserts to complement and pair with each dinner and featured wine.
Chef Romiza prides himself most on his versatility. As pastry chef, he is responsible for a staff of as many as eleven cooks, a kitchen whose ovens have not been shut down for well over a decade, and the quality of production of literally every baked good served at the hotel. That list includes, but is not limited to, wedding cakes, bread, muffins, hamburger buns, even crackers.
When he's away from the hotel, Chef Romiza enjoys fishing, spending time in Florida, and following Boston's sports teams. He is also a self-described history buff. He is also active at Boston's Franciscan Hospital for Children, where he brings in pastries and leads decorating classes.
