Bon Appetit magazine nominated Alden &Harlow as one of 50 nominees for “America's Best New Restaurants.” They were also highlighted as one of the Best Restaurants in the Northeast by Arrive magazine. They were honored to be the Best New Restaurant by Boston magazin e and The Improper Bostonian as well as being chosen as “The Best of the New” in the Boston Globe Sunday Magazine. In 2014, Boston Globe restaurant critic Devra First awarded Alden & Harlow a three-star review. The success of this formula is proven in the attention the restaurant has received. Located in the iconic Casablanca restaurant space in Harvard Square, Alden & Harlow pays homage to its chef’s roots by making each ingredient shine, and ultimately, cooking from his heart.
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.Īt Alden & Harlow, Chef Michael Scelfo extended the concept of the domestic kitchen table into his first owned and operated restaurant. Creating a medium in which people can connect is what Chef Scelfo excels at. 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. Melon de Bourgogne, Loire Valley, France – $16/64ġ9 Nine Oaks, “Rkatsiteli”, Kakheti, GeorgiaĢ1 Bonny Doom, Vin Gris Cigare, Grenache, CA – $15/60Ģ1 Domaine Raphael Chopin, La Savoye, Gamay, France – $15/60Ģ0 Chateau Musar Cinsault/Carbenet Sauvignon Blend, Bekaa Valley, Lebanon – $16/64ġ9 Maraia “Barbera del Monferrato” Barbera, Piedmont, Italy – $15/60ġ7 Schramsberg “Blanc de Blancs” Chardonnay, Napa, California - 95 ORANGE & PINKġ9 La Stoppa “Ageno” Malvasia/Ortugo Blend, Emilia-Romagna, Italy - 64 WhiteĢ0 Kelley Fox “Willamette Blanc” Pinto Noir/Chardonnay, Willamette Valley, Oregon - 60 Redġ8 Domaine du Vieux Lazaret Grenache/Syrah/Mourvedre, Chateauneuf-du-pape, France - 65 NV Duckman “Rosa Duck Espumante”, Baga/Fernao Pires, Bairrada, Portugal – $16/64ġ9 Domaine De La Guilloterie, Chenin Blanc, Breze Saumur, France – $15/60Ģ2 Momo, Sauvignon Blanc, Marlborough, New Zealand – $16/64 | Before placing your order please inform your server if anyone in your party has a food allergy.ġ8 Jean Francois Mérieau, J’ose Les Fines Bulles, Chenin Blanc, Chardonnay, France – $16/64 *Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness. Sesame kewpie, avocado, furikake, chili crisp - $12Ĭoarse salt, heinz ketchup, “sunday” sauce - $8 Sai tua thai sausage, mint, smoked honey nam prik - $16 house creekstone grind, your faith, house made roll - $19ĭried anchovy & pecorino, garlic breadcrumb - $11 Whipped feta, fried pickles, nardello relish - $15Ĩoz. Tillamook cheddar, burger slaw, "sunday" sauce, benton's bacon - $19 Tillamook pimento spread, b & b jalapeños - $11īlack truffle, honey, & dijonaise…you’re welcome - $15 Tarragon aioli, fermented ramp greens, burnt cherry hot sauce - $18
Pickled garlic scapes, smoked egg yolk, potato chips - $19Įverything crust, capers, pickled red onion syrup - $16 Dill pickled celery, blue cheese dressing - $15Ĭurtido, sweet pickled jalapeño, lime - $16
0 kommentar(er)
