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The Basics: Bergamot restaurant information


118 Beacon Street
Somerville, MA 02143

Bergamot restaurant information
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Named for both the flower and the fruit, Bergamot Restaurant in Somerville is the collaborative effort from chef Keith Pooler and General Manager Servio Garcia. From the semi-open kitchen and out into the warm, honey-hued dining room comes progressive American cuisine. The dishes, which are ingredient-driven with a focus on local product and seasonality, will occasionally (i.e. whenever Pooler wants to have a little fun) pull from French, Asian, Latin American and Mediterranean culinary traditions.

Bergamot, which makes its home in the Beacon Street storefront that most recently housed EVOO, features a full bar with a wide array of both classic and modern cocktails in addition to wine and beer.

News and Events at Bergamot restaurant

Taste of Somerville
The city of Somerville has been steadily growing its culinary (and beer and wine) scene and on Wednesday, June 3rd ...

19th Nantucket Wine Festival
Martha isn’t the only vineyard in town anymore when Nantucket Wine Festival returns to the Cape Wednesday, May 13th ...

Crazy for Cacao
Chocolate Madness is turning the streets of Boston sweet for the 32nd year on Tuesday, April 28th.


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118 Beacon Street, Somerville, MA 02143

Keith Pooler

Chef at Bergamot

Chef Keith  Pooler at Bergamot

A native of Gloucester, Chef Keith Pooler has always had a great appreciation for the bounty of both the land and the sea - it shows on the menu at his Somerville restaurant, Bergamot.

When he was growing up, spring months brought fresh dandelion greens and fiddleheads; summer meant raspberries, blackberries and blueberries from the family's bushes; and fall was for harvesting the family's gardens.  Since Gloucester is one the country's oldest fishing ports, there was no shortage of seafood either. "Life was a clambake - literally," Pooler says. "Clambakes on the beach were frequent; my cousins all worked on fishing boats and let me come along too-we had the most fantastic clambakes all summer."

Graduating top of his class at the Culinary Institute of America, Pooler's culinary resume is an impressive one. He has foraged the region's woodlands for mushrooms, berries and herbs with Chef Daniel Bruce while working at The Boston Harbor Hotel. He sharpened his eye and technique under the expert guidance of Rick Laakonen during his time at The River Café in New York and then went on to Lespinasse to work under Chef Gray Kunz. He was instrumental in the launch and first two years of operation for Ilo at the Bryant Park Hotel in New York, which earned rave reviews from the New York press.

In 2002, Pooler returned to Boston, taking on the role of Executive Sous Chef at Harvest, in Cambridge. When planning for their next endeavor, Excelsior, Managing General Partner Ken Himmel called upon Pooler to work alongside Lydia Shire in the kitchen of Boston's most anticipated restaurants.

Pooler crossed the Charles back to Cambridge to assume the role of Executive Chef at Harvest in late summer of 2004. The restaurant's long-standing tradition of working closely with local farmers, fishermen, foragers and purveyors was a perfect match for Pooler's culinary sensibilities.

In 2007, with plans to open his own place percolating, Pooler left Harvest, taking a position at Lydia Shire's venture in the newly opened Liberty Hotel, Scampo. In 2010, Pooler opened Bergamot in Somerville, where he serves an ingredient-driven, progressive American menu in a warm neighborhood setting. 

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1. noun A blend of ail (garlic) and oli (oil) in the parlance of the Provence region of southern France. Around here, we'd call it a garlic mayonnaise.
1. noun A soft, yeasty French bread enriched with butter and eggs.
1. noun A wild and nutty mushroom with a trumpet-shaped head.
1. noun The French term for delicatessen-style items.
1. noun Crumbly, spiced pork sausage.
1. noun A thick puree or sauce.
1. noun A person who is knowledgeable about and enjoys wine.
1. noun A person of refined taste who cultivates the knowledge and appreciation of fine food and wine.
1. noun Tuscany's mainstay, a small, light brown grain.
1. noun A curly, mildly bitter member of the chicory family, eaten raw in salads.
1. noun French for curly, but usually refers to curly endive, the bitter salad green of the chicory family.
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
1. noun Ultra-rich, soft cheese known best for its role in tiramisu.
Panna cotta
1. noun Egg-less Italian custard.
1. noun The French version of pesto, a mixture of basil, garlic and olive oil.
1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
Prix fixe
1. noun French for fixed price, a complete meal that features a limited number of selections at a preset price.
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
1. noun A thin, crisp, French cookie.

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