In the Kitchen at Meritage

In this video, Jan Kelly talks the ingredients that make her Washington Heights restaurant a destination.

Jan Kelly, the chef behind Meritage in Washington Heights (5921 W. Vliet St.), is a California native who came to local prominence when she ran the kitchen at the old Walker’s Point restaurant Barossa. Since 2007, the Heights has been her professional playground. Meritage’s 66 seats draw diners who appreciate Kelly’s seasonal cooking using Wisconsin ingredients. Rushing Waters trout, Maple Creek pork and Pinn-Oak Farms lamb are a few of the local meats and fish that frequently appear on her menu.

In our video, Kelly explains everything from the impetus behind the name to some of the dishes for which her restaurant is known. You’ll also see her prepare a dish that may be the next thing you order when you visit Meritage.



Ann Christenson has covered dining for Milwaukee Magazine since 1997. She was raised on a diet of casseroles that started with a pound of ground beef and a can of Campbell's soup. Feel free to share any casserole recipes with her.