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The Basics: Bergamot restaurant information

Bergamot

118 Beacon Street
Somerville, MA 02143
617-576-7700

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

Sugar Rush 2014
For those who believe that there’s always room for dessert, take note: this year’s Sugar Rush is headed ...

An Oregon Original at Bergamot
American wine often gets overshadowed by the old world powerhouses from Italy and France – but not at Bergamot.

Beer-B-Que
Spend the evening of Thursday, November 7th feasting on tons of lip-smacking barbeque as the Exchange Center at the Boston ...

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118 Beacon Street, Somerville, MA 02143
617-576-7700

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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Dictionary
 
Ceviche
1. noun Raw fish and/or shellfish in a citrus marinade.
Chanterelle
1. noun A wild and nutty mushroom with a trumpet-shaped head.
Charcuterie
1. noun The French term for delicatessen-style items.
Emulsion
1. noun The mixture of two liquids that cannot normally combine smoothly (e.g., oil and water). Mayonnaise and hollandaise are two familiar emulsions.
Enophile
1. noun A person who is knowledgeable about and enjoys wine.
Epicure
1. noun A person of refined taste who cultivates the knowledge and appreciation of fine food and wine.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Lovage
1. noun A celery-like vegetable.
Mascarpone
1. noun Ultra-rich, soft cheese known best for its role in tiramisu.
Panko
1. noun Coarse breadcrumbs used in Japanese cooking.
Panna cotta
1. noun Egg-less Italian custard.
Purslane
1. noun A cool, crunchy plant popular in India, the Middle East, and 16th Century Europe.
Shiitake
1. noun Bold and meaty, these are called "black mushrooms" on Chinese menus.
Soubise
1. noun The combination of b├ęchamel (white sauce of milk butter and flour) with pureed cooked onions.
Tagliatelle
1. noun What they call fettuccine born in northern Italy.
Tempura
1. noun Batter-dipped, deep-fried fish, poultry or vegetables.
Tuile
1. noun A thin, crisp, French cookie.

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