Dinner at Bergamot's. Very highly recommended!

B's Birthday Dessert. compliments of the chef.

Bergamot Boston
118 Beacon St
Somerville, MA 02143-4304
(617) 576-7700

Food (4.7/5.0)
Service (4.6/5.0)

I haven't gotten that excited about a restaurant in Boston in a while.  Even though I got lost for an hour before arriving, my dining experience made it all worthwhile. I went there with no expectations but came out of the restaurant a bonafide Bergamot convert. Believe me, Bergamot ranks up there together with my favorite restaurant Radius, L'Espalier and the like. The food was not too expensive ($10 appetizers, $25 entrees and $10 desserts/wines) considering that each and every plate was well-thought of, the produce was very very fresh and of exceptional quality (local, sustainable and organic), plating was tasteful, the ambiance was romantic and intimate, service was attentive and charming (+waitstaff of men all very very appealing to the eye). Our table of 5 girls (Eve, Tiffany, Deborah, B and I) was also spoiled with small treats from the chef. My favorites were the pea green salad, the house special (Deborah's fish), the pork tenderloin (Tiffany's) and the goat cheese cheesecake. I would definitely be back for more. Love this place!


Compliments of the chef

 Sunchoke Bisque Lobster, Green Beans, Niçoise Olives, Espelette. 

 Pea Green Salad Fried Egg, English Peas, Berkshire Ham, Pecorino Cheese, Pea Shoots, Truffle Vinaigrette. Simple ingredients which were so fresh and clean, it was heaven in my mouth. Can probably still taste the earth....

 Deborah's Special. This was amazing. What FISH was this?! Melt in your mouth. Seasoning was clean and the crispy fish skin....everything about this dish was perfect. 

 Pork Tenderloin Devonshire Creamed Romano and Yellow Wax Beans, Baby Shitake Mushrooms, Maitre d’ Sauce. Very juicy and tender. Greens imparted much-needed crunch with pillowy slabs of tender pork.

 Pan-Seared Monkfish Medallions-Baby Artichokes, Pat Woodbury’s Clams, Fiddlehead Ferns, Fried Capers, Chorizo Dust, Bread-Garlic Sauce. Good variety of seafood and flavors.

Herb-Roasted Giannone Chicken-Crispy Confit, Spring Dug Parsnip Purée, Braised Endive, Ham, Chinese Dipping Sauce.-Pretty good but I was still blown away by the fish and pork so...

 Plantain Gnocchi Black Bean, Avocado, Roasted Red Pepper, Portobello Mushroom Confit, Shishito Pepper, Cilantro Sprouts.-Interesting texture. Looks a little like silkworm larvae doesn't it? 

 Goat Cheese Cake, Sweet and Sour Cherries, Candied Angelica.WOW! What better way to show off the versatility of goat cheese? Sour cherries was a perfect accompaniment to the richness of the cake. FAVORITE.

 Guajillo Chile Chocolate Pavé Taza Chocolate, Milk Stout Ice Cream, Apricot Caramel, Pretzel Sticks. Absolutely Delicious.