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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

Dallas By Way of Somerville
Bergamot saddles up and goes southern with their Pop Up Texas Boston City Limits Barbecue on Wednesday, December 10th.

Time to Taste Boston
Grab your fork and get ready to Taste! Boston Magazine is back with their annual celebration of the November Dining ...

Somerville Food Fight in Southie
Neighboring Somerville restaurants, Bergamot and Kirkland Tap & Trotter are facing off in the third round of Share Our Strength’s ...

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

by Chef Keith Pooler

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Arcadian red fish with patty pan squash, snow peas, lemon-garlic mushrooms and pistou
 
by Chef Keith Pooler
 
Dictionary
 
Aïoli
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.
Brioche
1. noun A soft, yeasty French bread enriched with butter and eggs.
Chanterelle
1. noun A wild and nutty mushroom with a trumpet-shaped head.
Charcuterie
1. noun The French term for delicatessen-style items.
Chorizo
1. noun Crumbly, spiced pork sausage.
Coulis
1. noun A thick puree or sauce.
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.
Farro
1. noun Tuscany's mainstay, a small, light brown grain.
Frisée
1. noun A curly, mildly bitter member of the chicory family, eaten raw in salads.
Frisee
1. noun French for curly, but usually refers to curly endive, the bitter salad green of the chicory family.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Mascarpone
1. noun Ultra-rich, soft cheese known best for its role in tiramisu.
Panna cotta
1. noun Egg-less Italian custard.
Pistou
1. noun The French version of pesto, a mixture of basil, garlic and olive oil.
Polenta
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.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
Tuile
1. noun A thin, crisp, French cookie.

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