When Keith Pooler was growing up, he planted and picked in his grandmother’s garden and tended horses and chickens in his grandfather’s barn. The day’s hard work culminated in family dinners, where every member of the family cooked. So it’s hardly surprising that, as co-owner and chef at Bergamot, he shows an intense respect for his ingredients—he understands the labor needed to produce them. Today’s Reserve selection beckons you to taste the results of such care with a seven-course tasting dinner. Choose from the following options:
- $75 for seven-course dinner for two
- $150 for seven-course dinner for four
- $225 for seven-course dinner for six<p>
- Complimentary amuse bouche
- Six savory courses
- Complimentary pre-dessert
No two menus are alike, but click here for a sample menu. Wine pairings will be available for an additional fee.<p>
Pooler’s front-of-house partner is Servio Garcia, who will greet you at the door of the cozy, caramel-toned dining room. Pooler and Garcia call their style “progressive American cuisine,” which to them means combining the freshest local offerings with international ingredients. Peek into the kitchen and you might find sous-chef Dan Dazzinotti butchering his own meat to be turned into house-made charcuterie, or pastry chef Kelcey Rusch adding the finishing touches to the cranberry caramel and honeycomb of the Japanese yam tart with a dollop of butter pecan ice cream.
The team’s creativity and attention to detail won it a place in the heart of Boston’s culinary community from the start. Naming Bergamot one of Boston’s 50 Best Restaurants in 2012, Boston Magazine wrote, “Sophistication abounds here: a dash of rooibos syrup rounding out a cocktail, a hint of smoke in a creamy cauliflower soup…” A 2010 Boston Globe review raved about everything from the “spectacular” bread service and “very good” savory dishes to the “scrupulous, obsessive,” work of wine director Kai Gagnon, whose nectar “always comes out at the right temperature — even when it’s a red by the glass.” For those who opt for pairings, he’ll be glad to match a Greek wine with a piece of striped bass or recommend a juice-box to bring with leftovers for lunch.