I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting, upcoming food & drink events.
1) Bergamot, in Somerville, has introduced their new Bar Menu and it’s all about the Ocean, “From the sea to your plate!” Chef Keith Pooler has come up with some exciting seafood including the following:
Fried Oysters (Scrambled Egg, Bacon, Tomato - Leek Fondue) $12
Tuna Tartare (Cucumber, Radish, Flying Fish Roe) $14
Fish Sticks (Roasted Pepper – Basil Aioli) $12 (Now the idea of Fish Sticks really intrigues me!)
Lobster Melt (Cheddar, Scallions, Brioche) $22 (Also sounds excellent)
Steamers with Brown Butter $14 (I haven't had steamers in much too long!)
Plus, Bergamot offers $1 Oyster Days on Sunday, Monday & Wednesday.
To make reservations, please call (617) 576-7700
2) Patina Restaurant Group (PRG) is announce the opening of the new Reef Bar at Boston’s New England Aquarium (NEAQ) today, June 13. The waterfront space, located on the Aquarium Plaza with views of Boston Harbor overlooking Long Wharf, is a scenic outdoor dining location. With a new open-air look and culinary program for summer, Reef Bar will open with a creative menu focused on fresh, sustainable seafood, creative sandwiches and salads.
Menu highlights for sharing and socializing include an iced shellfish bar, flatbreads and a traditional mayo, celery and lemon lobster roll on brioche. Charcuterie boards go a step beyond with a choice of meat, seafood, or plant-based charcuterie board. On the seafood board are blue fish pâté, salmon pastrami, cod brandade and ocean kimchi.
Following the trends of rosy-hued, fresh fruit-infused libations, Reef Bar's craft cocktails include the Cunning Cuttlefish (Bacardi Silver rum, fresh ginger, lime juice, mint), the Rockhopper (Tito's vodka, St. Elder, grapefruit juice, sparkling rosé), and The Myrtle (Jose Cuervo Silver tequila, hibiscus liqueur, ginger liqueur, and lime juice).
Reef Bar showcases ocean-friendly seafood, an ethos in keeping with the Aquarium's longstanding interest in sustainable practices. Working with the Anderson Cabot Center for Ocean Life, as many ingredients as possible are sourced locally, including local oysters, lobster, mussels, and clams. Additionally, straws are available only upon request, and are made of paper. All of the disposable products are compostable, in cooperation with Eco-Products.