The Bergamot Team to Open BISq This Weekend

Keith Pooler and Dan Bazzinotti's charcuterie-focused restaurant finally set to launch.

bisq

Photo provided

After a series of minor setbacks, and one impromptu Kickstarter campaign, Keith Pooler (Bergamot) and Dan Bazzinotti’s charcuterie hub, BISq (Bergamot Inman Square), is finally set to make its long anticipated debut. Starting on May 30, the 49-seat Inman Square restaurant will open its doors and showcase Bazzinotti’s hand with butchering and succulent small plates, something the chef has been developing since his days at the vaunted Brennan’s in New Orleans.

Located at 1071 Cambridge Street, BISq features two bars: one an interactive charcuterie counter overlooking the open kitchen, and the other a beverage bar focusing on wines from Germany, Austria, and Northern France. Overseen by Bergamot beverage director Kai Gagnon, BISq’s eclectic wine and beer list is meant to complement Pooler and Bazzinotti’s diverse culinary influences—particularly those of Peru, Spain, and the American south. These include a green gazpacho with smoked almonds and creme fraiche, “N’awlins-style” barbecue shrimp, and savory beignets slathered in creole mustard. Other brawny, meaty offerings include a rotating range of sausages and pâtés, beer-braised pig trotters, and swine-fueled snacks like Bazzinotti’s pork belly butter with house cracklings.

“After four very successful years of operating Bergamot, my team and I were ready for another challenge,” Pooler said via a release. “I am so grateful for such a talented and creative group that surrounds me, and I want to make sure that they are always able to grow and broaden their capabilities while they are part of my team. That is why we created BISq together. It showcases Kai’s passion for wine and beer, Dan’s expertise with Charcuterie, and it offers Servio [Garcia] another opportunity to lead the front-of-the-house staff and engage new guests.”

Besides Gagnon and the two primary chefs, other Bergamot alums splitting time at BISq include Servio Garcia, who will act as general manager of both restaurants, and pastry chef Kelcey Rusch, whose dessert menu will be broken down into three nightly options: one with chocolate, one with fruit (such as the orange-vanilla pudding with ramazotti soaked cake), and one with an eggy base.

BISq will be open seven nights a week from 5:30 p.m. to midnight, with dinner served until 10 p.m. Like many restaurants opening recently, BISq will not be taking reservations, but to help pass the time, the restaurant will be providing sidewalk chalk and bocce balls for guests to play in the bocce courts located next door.  See below for the full menu.

bisq menu edit

1071 Cambridge St., Cambridge; 617-576-7700 or bisqcambridge.com.