BISq Lands in Inman Square

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

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