BISq to Open This Weekend With Charcuterie and Maybe Some Bottle-Sabering

In the works for more than a year and originally eyeing a fall 2014 debut, BISq — Bergamot Inman Square — is opening its doors to the public this Saturday, May 30.

Bergamot owner Keith Pooler and his team, which includes chef Dan Bazzinotti, wine director Kai Gagnon, and GM Servio Garcia, were ready for a new challenge after five successful years with the Somerville bistro, he said in a press release. As previously noted, former Bergamot chef de cuisine Bazzinotti will oversee the BISq kitchen as executive chef, and in addition to directing both restaurants' beverage programs, Gagnon will be new restaurant's general manager. Garcia will remain Bergamot GM but will split his time between the establishments.

The 49-seat restaurant includes an interactive charcuterie bar, and Bazzinotti's menu focuses on that culinary style. The offerings have evolved somewhat from the menu Zagat teased in December; creole calf liver mousse, house-made sausages, and the intriguing "Bazz hook up board" are among the meat options. There are some seafood dishes — the N'awlins shrimp toast remains — and shareable small plates, like Peruvian grilled chicken livers, red wine poached bone marrow, and green gazpacho.

The welcoming space at 1071 Cambridge St., featuring wood panels and wine bottle decor, is also the perfect setting for Gagnon to show off his sabrage skills. The press release indicates service on "certain nights" will ceremonially begin with the sabering of a champagne bottle. Perhaps that show will kickoff BISq's first weekend, for the guests who have long awaited Inman Square's newest restaurant.

BISq will be open nightly from 5:30 - midnight, with food available until 10 p.m.

UPDATE: Based on information from a press release, a previous version of this article said Kelcey Rusch will provide three nightly trifle options. But the Bergamot pastry chef set the record straight: "Just as excited for BISq as you all ...[but] I will not be designing desserts there! All credit to [Bazzinotti] & team."