The wait is over! Cambridge gets a dose of fine dining from the Bergamot team with the opening of BISq on Saturday, May 30th. A collaborative effort from chef Dan Bazzinotti, wine director Kai Gagnon, owner Keith Pooler and general manager Servio Garcia, the restaurant is just a stone’s throw from its big Somervillian sister on Cambridge Street, Inman Square. Guests can expect an eclectic selection of small plates, abundant, house-made charcuterie and a wine list that showcases Gagnon’s much-lauded skill (word on the street is he may even use his sabrage skills to mark the start of service every so often). The 49-seat space boasts two bars—one for charcuterie, and one for beer and wine. After dishes like lamb ribs, green gazpacho and Creole beignets, guests can turn to pastry chef Kelcey Rusch’s pared-down dessert menu for any of three nightly-changing chocolate-, fruit- or egg-based treats. BISq will be open seven nights a week so plan your visit soon (after you have a look at the menu below). Call 617.576.7700 for a table.
Gardé Manger
pork belly butter+crackers 5
cracklins, pickled mango
herb + lemon focaccia 5
confit shallots
beignets 5
creole mustard
marinated beets 7
raita, sunflower seed granola
farm salad 8
kohlrabi ,radish, cucumbers, feta, lemon+olive vinaigrette
mitibleu 8
warm muscat grapes, olive oil
from the drink
oysters 6/13 or 12/25
red wine mignonette
tiger milk 4
cancha
n’awlins barbecue shrimp toast 8
sexy scallions
salmon tiradito 11
aji Amarillo, grilled ramps, quinoa, purple potato
sea bream 15
mussels, squid, white wine, semolina cherry tomatoes, lacinato kale
off the block
bazz hook up board 26
charcuteries
creole calf liver mousse 5
chicken rillettes 5
head cheese 8
pate en croute 12
sausages
kabanosy 7
betty’smazzafegati 7
sobresada 9
morcilla 10
To share
peruvian grilled chicken livers 4
tomatillo, pineapple, cilantro
green gazpacho 8
smoked almonds, crème fraiche, corn bread crumble
grilled nectarines 7
farmers cheese, salt roasted turnips, basil
miso roasted carrots and favas 7
lemon corzetti 11
peas, leeks, black pepper, cremini mushrooms, parmesan cheese
cavatelli 12
chicken sausage, baby artichokes, rapini, béchamel, pepper jam
san augustín sliders 12
pork belly, salsa criolla, avocado
red wine poached bone marrow 13
pickled kumquats, fiddleheads, duchess potato
rare hangar+ oyster mushrooms 15
queso verde, red cabbage, peanuts, omlet
lamb ribs 16
cherry + green garlic chermoula
choucroute garnie 16
saucisson noisette, Yukon gold potato, duck confit, bacon