Best Thing We Ate
Best Thing We Ate: Quail at Bergamot
Aside from the "low, low prices!" promised in supermarket circulars, quality and value tend to be uncommon bedfellows when it comes to food. Which is one reason why Cambridge's Bergamot continues to be such a pleasant surprise. Chef Keith Pooler could charge much more for his upscale New American food, but instead he chooses to give guests fine food and stellar service at an entirely reasonable rate. Exhibit A: the three-course prix fixe for $39 that kicks off with his maple-glazed quail. The half-bird was served atop a farm fresh egg-in-the-hole, accompanied by crispy Brussels leaves, lentils, house-cured ham and sweet potato purée. Delicate but not skimpy, the plate was pretty, perfectly orchestrated combination of rich, sweet, and salty flavors. We followed it up with an equally fabulous pan-roasted monkfish with black trumpet mushrooms and Bordelaise. Add a desert, and you have what is one of the best fine dining values in town (617-576-7700).