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OUR SISTER RESTAURANTS
The best way to keep up with what we and our sister restaurants are up to is to sign up for our email list.
OUR SISTER RESTAURANTS
40 Brattle St
Cambridge, MA 02138
617 864 2100
info@aldenharlow.com
DINNER
Monday - Sunday: 5PM - 11PM
BRUNCH
Saturday & Sunday: 10:30AM - 2:30PM
ASAPARAGUS A LA PLANCHA 22
Poached Featherbrook Farm Egg, Herb Hollandaise, Buttered Brioche Toast
POTATO CHIP & EGG FRITATTA 17
Garlic Aioli, Torched Cherry Tomatoes
BLUEBERRY SHORTCAKES (2ea) 16
Lemon Curd, Roasted Blueberry Jam, Vanilla Whip
Classics
GRILLED ROSEMARY FOCACCIA — 15
Roasted Squash Caponata, House Cultured Butter
CHIPS & THREE-ONION DIP — 9
UBIQUITOUS KALE SALAD — 17
Creamy Pistachio Dressing, Honey & Fennel
SEARED BLUEFIN CRUDO* — 19
Pickled Apple Vinaigrette, Apple & Celery Root Miso
HICKORY SMOKED CARROTS — 18
Buttermilk “Ranch” Labneh, Pickled Dilly Bean Oil, Puffed Grain-Ola
GRILLED BROCCOLI — 17
Butternut Squash Hummus, Bianco Sardo & Cashew
CAULIFLOWER CAESAR — 17
Garlic Crumbs, Caesar Dressing, Parmigiano & Capers
STEAK TARTAR* — 21
Pickled Garlic Scapes, Smoked Egg Yolk, Potato Chips
SMOKED & FRIED CHICKEN “NUGGETS” — 18
Tarragon Aioli, Fermented Ramp Greens, Burnt Cherry Hot Sauce
PATATAS BRAVAS — 16
Pumpkin Seed Romesco, Garlic Toum, Pickled Jalapeños
FRIED BRUSSELS SPROUTS — 17
Tallow Fried Peanuts, Fish Sauce, Herbs & Pickled Hots
MIXED ROASTED SQUASH — 19
Smoked Almond Tahini, Pickled Hot Peppers, Savory Apple Streusel
PLANCHA’D JAPANESE YAMS — 21
Sesame Peanut Crisp, Crispy Chicken Skin, Pickled Apple
LOCAL BURRATA — 19
Griddled Sweet Potato Bread, Citrus Marmalade, Smoked Honey Butter
PICKLED CORN PANCAKES — 19
Buttermilk, Maple, Shishito
BASIL PASTA — 25
Carrot Bolognese, Herb Salad, Pecorino
SMOKED CHICKEN RAVIOLO * — 24
Creamy Parsnips, Sage, Brown Butter, Pumpkin
PAN ROASTED DUCK BREAST — 26
Buttered Cabbage, Mushroom Chips, Roasted Grape Demi
GRILLED MACKEREL — 23
Celery Root, Remoulade & House Pickles
ORA KING SALMON* — 26
Farm Ratatouille, Grilled Sourdough, Bouquerones Aioli
CHICKEN FRIED RABBIT — 21
Blue Cheese, Radish, Chili Oil
BRAISED BEEF A LA PLANCHA — 29
Miso Carrot Purée, Roasted Golden Beets & Radishes, Fish Sauce Caramel
GRILLED NY STRIP* — 8 oz. 38 / 14 oz. 52
Fried Potatoes, Red Wine Butter, Bacon & Blue Cheese Salad
SECRET BURGER* — 19
Our 8 oz. House Creekstone Grind, Your Faith, House Made Roll
CRISPY PORK BELLY — 21
Smoked Anson Mills Grits, Root Vegetable Mostarda
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness. | Before placing your order please inform your server if anyone in your party has a food allergy.
Desserts
POLENTA & OLIVE OIL CAKE — 11
Spice Poached Pears, Olive Oil Honey, Rosemary & Black Pepper Anglaise
SMOKED CHOCOLATE BREAD PUDDING — 11
Vanilla Ice Cream
MAPLE & MISO PANNA COTTA —11
Butternut Squash, Sage & Cookies
ROASTED PLUM CAKE —11
Ginger Whipped Ganache, Ginger Crumble, Plum Marmalade
BRUNCH
FRIED BRUSSELS SPROUTS — 17
Tallow Fried Peanuts, Fish Sauce, Herbs & Pickled Hots
SWEET CORN PANCAKES — 19
Roasted Pears, Ricotta, Honey
SPICED CARROT LATKES — 18
Brown Butter Molasses Cream, Smoked Almonds
SECRET BURGER* — 19
Our 8 oz. House Creekstone Grind, Your Faith, House Made Roll
NY STRIP STEAK & EGGS BENEDICT* — 23
Grilled Cornbread, Bacon Jam, Herb Hollandaise
FOCACCIA EGG SANDWICH* — 17
Over Easy Egg, Benton’s Bacon, Pickled Green Tomato, Tillamook Cheddar Sauce
SEARED BLUEFIN CRUDO* — 19
Pickled Apple Vinaigrette, Apple & Celery Root Miso
PICKLED CORN BISCUIT & GRAVY — 19
Thai Sausage, Herb Salad, 60° Eggs
TORCHED AVOCADO TOAST— 19
Tomato Jam, Pickled Onions, Pecorino Labneh
FRENCH TOAST — 17
Cranberry & Orange Compote, Spiced Whipped Cream
BRAVAS SKILLET* — 19
60° Egg, Frico Crumbs, Roasted Peppers & Onions, Parm Bechamel
UBIQUITOUS KALE SALAD — 17
Creamy Pistachio Dressing, Honey & Fennel
GRILLED BROCCOLI — 17
Butternut Squash Hummus, Bianco Sardo & Cashew
CAULIFLOWER CAESAR — 17
Garlic Crumbs, Caesar Dressing, Parmigiano & Capers
FARM VEGETABLE SHAKSHOUKA — 19
Roasted Farm Vegetables, Poached Eggs, Feta
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness. | Before placing your order please inform your server if anyone in your party has a food allergy.
A&H Bloody Mary – 13
Spicy, Savory & Necessary. Choose your spirit…
Morning Phase – 16
Mezcal, cold brew, orange oil, Cappelletti, Cynar, heavy cream wash
Ambrosia – 15
Gin, Sparkling wine, bergamot, elderflower, oleo saccharum
TORCHED FRUIT — 9
ELLEN’S BERRY BUCKLE — 9
CINNAMON ROLL — 9
DONUTS - 8
CHIPS & THREE-ONION DIP — 9
BENTON’S BACON — 9
ADD A FARM EGG* — 4
COCKTAILS, WINE & BEER
Persephone – 16
Gin, pomegranate shrub, blanc vermouth, mint, lemon
Crimson Sun – 16
Altos Plata, blood orange cordial, Aperol, lemon
Boreas – 16
Bourbon, cranberry-rosemary shrub, allspice dram, demerara, lime
Ode to Jules – 16
Vodka, blackberry, grapefruit, elderflower, bubbles
Verdant Bloom – 16
Singani 63, squash blossom, poblano pepper, Benedictine, lemon, egg white
contains egg
Melipona – 16
Mezcal, dry curaçao, Coco Lopez, ginger, turmeric, honey, lemon
Projections – 16
Rum, salted starfruit, apricot, acidified pineapple juice
Smoke Signals – 16
Sazarac Rye, Amaro Averna, Cynar, lapsang souchong, tobacco bitters
Ventura Highway – 18
Olive oil-washed raicilla, Cocchi Americano, Yellow Chartreuse, sage
Cascadia – 16
Aria gin, Dimmi, douglas fir, lemon-grapefruit oleo
Bon Vivant (DFT) – 16
Armagnac, Gran Classico, Cocchi di Torino, thyme, plum bitters
Northern Lights – 17
Sazarac Rye, ginger, allspice, clove, star anise, lemon, red wine float
contains dairy
MOCKTAILS
Winter Wreath – 9
Cranberry, Pineapple, Rosemary, Demerara, Lemon
Spa Day – 9
Cucumber, Basil, Lime, Tonic
Blackberry Lime Ricky – 9
Blackberry Jam, Lime, Club Soda
NV Faire La Fête Brut Crément, Limoux, France – 16/64
NV Familia Geisse, “Cave Amadeu” Pinot Noir, Pinto Bandeira, Brazil – 18/72
22 Cantele Verdeca, Puglia, Italy – 15/60
21 Forge Cellars “Dry Riesling” Riesling, Seneca Lake, New York – 15/60
21 Shannon Ridge Chardonnay, Lake County, California – 16/64
22 Chateau Ducasse, Bordeaux Blanc, Haut Barsac, France – 17/68
22 Cosimo Maria Masini “Annick”, Sauvignon Blanc/Vermentino, Pisa, Italy – 15/60
22 Chateau Barbebelle ”Heritage”Grenache/Syrah, Provence, France – 16/64
22 Chateau Maris Muscat Blanc, La Liviniere, France – 15/60
21 Markogianni “Vorias & Helios” Roditis, Greece – 18/72
22 Sophie Siadou, “Valençay Rouge”, Pinot Noir/Côt/Gamay, Valençay, France — 16/64
20 Cascina San Michelle, “Premevi” Barbera, Piedmont, Italy — 20/80
20 La Baronne, “Les Lanes”Carignan/Grenache, France –16/64
20 Rosso di Montepulciano, “DEI” Sangiovese, Montepulciano Italy — 16/64
21 J. Bouchon, “Pais Viejo” Pais, Maule, Chile — 16/64
20 Alegre Valganon “Rioja Tinto”, Tempranillo/Garnacha, Rioja Alta, Spain — 16/64
21 Le P’tit Paysan, Cabernet Sauvignon/Petit Verdot San Benito, California — 16/64
Austin Street “Pactolian Pils” - 12
Pilsner, ME 5%
Whalers “Rise” – 12 Pale Ale, RI 5.5%
Bent Water “Sluice Juice” - 12
NEIPA, MA 6.5%
Widowmaker “Blue Comet” - 12
NEIPA, MA 7.1%
Citizen Cider “Dirty Mayor” - 11
Ginger Cider, VT 5.2%
BOTTLE/CAN
Honest Weight “Gate 37” - 12
MA, 4.8%
Hop Butcher “Green Fly” - 14
DIPA, IL 7.5%
Citizen Cider “Unified Press” - 10
Traditional Cider, VT 6%
Grimm Artisanal Ales “Single Negative” - 12
Stout, NY 5.5%
Al’s - 8
Non-Alcoholic Pilsner, NY <0.5%
NV Triolet Grand Reserve Brut Chardonnay, Champagne, France — 99
NV Bollinger Special Cru Pinot Noir/Champagne/Pinot Meunier, Champagne, France — 152
13 Perrier Jouet Belle Epoche Brut Pinot Noir/Champagne/Pinot Meunier, Champagne, France — 448
NV Pol Roger Reserve Brut Pinot Noir/Champagne/Pinot Meunier, Champagne, France — 130
16 Camille Saves “Cuvée Anaîs Jolicoeur” Pinot Noir/Chardonnay, Champagne, France — 244
12 Hugues Godmé “Millésime” Pinot Noir/Chardonnay, Champagne, France — 208
16 Robert Moncuit “Les Chétillons” Chardonnay, Champagne, France — 394
16 Vazart Coquart “Grand Bouquet” Chardonnay, Champagne, France — 194
19 Schramsberg “Blanc de Blancs” Chardonnay, Napa, California — 97
16 Perlé Rosé “Ferrari” Pinto Nero/Chardonnay, Trento, Italy — 150
NV Chateau Léoube “Sparkling Love” Grenache/Cinsault, Côtes de Provence, France — 98
21 Viña Gonzàlez Bastìas “Naranjo” Moscatel/Torontel/Pais, Central Valley, Chile — 80
21 Meinklang “Weisser” Traminer/Welschriesling , Burgenland, Austria — 65
22 Day Wines “Vin de Days L’Orange” Muller Thurgau/Gewurtztraminer, Willamette Valley, Orange – 78
21 Rabasco “Cancelli Rosato” Montepulciano, Abruzzo, Italy – 70
20 Domaine Danjou-Banessy “Supernova” Muscat of Alexandria, Rousillon, France — 70
21 Azienda Agricola Denavolo “Dinavolino” Malvasia/Ortrugo blend, Emilia-Romagna, Italy — 85
21 Famille Baron-Foucher Pinot Noir, Loire Valley, France — 98
21 Domaine Barmes Beucher Pinot Blanc, Alsace, France — 85
22 Aphros “Loureiro” Loureiro, Vinho Verde, Portugal — 75
22 Weiser-Kunstler Riesling, Mosel, Germany — 70
21 Slide Hill Vineyard “ Verdad” Albariño, Edna Valley, California — 75
17 Domaine Ogereau “Vent de Spilite”, Chenin Blanc, Loire Valley, France — 70
20 Lucien Crochet “La Croix du Roy” Sauvignon Blanc, Sancerre, France — 170
18 Aia Delle Monache “Radegonda” Pallagrello Bianco, Campania, Italy — 89
20 Inama Foscarino “Soave Classico” Garganega, Veneto, Italy — 95
20 Domaine Ostertag Riesling, Alsace, France — 88
20 Famille Peillot Altesse, Roussette du Bugey, France — 82
20 Domaine William Fevre Chardonnay, Chablis, France — 97
20 Chevalier de la Crée Chardonnay, Montagny Premier Cru, Bourgogne, France — 95
19 Planeta “Eruzione 1614” Carricante, Terre Siciliane, Italy — 100
21 Domaine Gregoire Hoppenot “Indigene” Gamay, Fleurie, Beaujolais, France — 75
21 Cooper Mountain Pinot Noir, Willamette Valley, Oregan — 85
20 Domaine Jessiaume Santenay Premier Cru Pinot Noir, Burgundy, France — 115
20 Caves Jean Bourdy Pinot Noir/Poulsard, Trousseau, Jura, France — 84
20 Pistus Enta Rosso Nerello Mascalese, Sicily Italy — 78
20 Gulfi Cerasuolo Frappato Nero d’Avola, Cerasuolo di Vittoria, Italy — 75
18 Barolo “La Tartufaia” Nebbiolo, La Morra, Italy — 198
18 Barolo “Marassio” Nebbiolo, La Morra, Italy — 397
20 Seghesio “Old Vines” Zinfandel, Sonoma County, California — 110
21 Hardin Cabernet Sauvignon, Napa Valley, California — 106
20 Baron Philipe de Rothschild “Baronesa P” Cabernet Sauvignon Blend, Maipo Valley — 228
21 Emmanuel Haget “Clos Messemé” Cabernet Franc, Saumur Puy - Notre - Dame, France — 88
20 Northstar Merlot, Columbia Valley, Washington State — 88
20 Domaine Chante Cigale Grenache/Syrah blend, Chateauneuf-du-Pape, Rhone, France — 109
16 Chateau Matignon “Saint'-Emillon” Merlot/Cabernet Franc, Bordeaux, France - 98
17 Sinskey “POV” Bordeaux Blend, Napa Valley, California — 142
18 Jean-Luc Colombo “Terres Brulées” Syrah, Cornas, France — 150
Throughout his career, Chef Michael Scelfo has taken time to examine his personal culinary perspective: if given the opportunity to take off the reins and cook for people in a restaurant of his own, what would he make? He found the answer in his own kitchen, surrounded by his wife and three children. Creating a medium in which people can connect is what Chef Scelfo excels at. By incorporating intimate elements in the design and decor and weaving family recipes into his own, Chef Scelfo has created a space in which his vision is communicated through simple, elegant dishes inspired by what he would want to eat at home with his family.
At Alden & Harlow, Chef Michael Scelfo has extended the concept of the domestic kitchen table into his first owned and operated restaurant. Located in the iconic Casablanca restaurant space in Harvard Square, Alden & Harlow pays homage to its chef’s roots by bringing you food from the heart.
Follow Michael here...
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CONDÉ NAST TRAVELER
SEPTEMBER 20, 2016
The Best Restaurants in the World
BOSTON MAGAZINE: BEST OF BOSTON 2016
JUNE 2016
Best Restaurant, General Excellence
BOSTON MAGAZINE
DECEMBER 2015
Best Restaurants in Boston 2015
FIRST WE FEAST
DECEMBER 2015
10 Dishes That Made My Career
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NOVEMBER 30, 2015
Beard House Recipe
FOOD NETWORK
SEPTEMBER 2015
3 Restaurants to Try Savory Pancakes
HUFFINGTON POST
FEBRUARY 2015
Best Burgers in the Country
EATER BOSTON
JAN 2015
The 6 Must-Have Eats from Alden & Harlow's New Late Night Menu
THE BOSTON GLOBE
DECEMBER 2014
2014 Boston Restaurant Awards Restaurant of the Year
THE WALL STREET JOURNAL
OCT 2014
Meat on the Side: Modern Menus Shift the Focus to Vegetables
BOSTON MAGAZINE
NOV 2014
The 50 Best Restaurants in Boston
BON APPETIT
AUG 2014
America's Best New Restaurants 2014: Top 50
BOSTON MAGAZINE
JULY 2014
Best of Boston - Best New Restaurant
FOOD & WINE MAGAZINE
JULY 2014
10 Must-Have Burgers of 2014
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JUNE 2014
5 Off-the-Menu Burgers You Need to Order Now
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JULY 2014
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JULY 2014
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BOSTON GLOBE MAGAZINE
JUNE 2014
Vegetables are stealing the show
BOSTON GLOBE
APRIL 2014
Alden & Harlow: Harvard Square’s new standby is a standout
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MAR 2014
Smoke Show: Alden & Harlow showcases a bevy of striking flavors
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NOV 2013
Eat Your Vegetables
BOSTON MAGAZINE HOME
SPRING 2013
Spring Fling: Chef Michael Scelfo shares his secrets for the ultimate al fresco dinner party