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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

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

Bergamot Goes Bavarian
Do as the Germans do: celebrate the arrival of fall by drinking lots of beer and eating lots of sausage ...

Home Sweet Home
Mark your calendars – or just go ahead and get your tickets – for the 6th annual Home Sweet Home benefit coming ...

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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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by Chef Keith Pooler
 
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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