Small Bites and Sips at Alden & Harlow: Chef Michael Scelfo's New House

Chef Michael Scelfo at the 2nd Annual What's Your Beef? Fundraiser @BCAE

I've been a major fan of Chef Michael Scelfo since meeting him a few years ago at the Boston Center for Adult Education's first annual "What's Your Beef?" fundraiser.  He was still executive chef at Russell House Tavern at the time and served an amazing dish of   at the event.  

I remember gushing over the dish and discussing my  obsession with offal with him as I devoured the dish he presented - heart and tongue stuffed skirt steak "Braciole" with roasted tomato, broken crostini, and spicy herb puree. 

 Since then, I've drooled over his Instagram and Facebook food photography.  He is a chef with a warm spirit who makes you feel like one of his favorite fans whenever in his presence, so it was not too much of a surprise that after enjoying a few amazing bites and sips at Alden & Harlow with my friend Dr. Rausch, Chef Scelfo waved, walked over, and sat at the table next to us for a brief check-in and chat.  

 

Alden & Harlow boasts an open kitchen and has a beautifully spacious dining room with intimate coves, center room tables and plush high top booths near the bar.  And the bar, managed by one of the best bartenders in the city, Seth Freidus, serves up bold, balanced, elegant craft cocktails as he did on my side of the river at ESKD. 

Pickled green bean starter

Island Creek Oyster Gratin with Uni Toast, Creamed Leeks & Guanciale

 The oyster gratin with creamed leeks, guanciale, and uni toast was decadent and savory.  I was sold at uni toast, but the rich dish was more than just the toast.  Each briny, creamy, meaty bite left my palate begging for more.  This dish was definitely a favorite of the evening.

Slow Roasted Beef Neck with Parsnips, Vinegar, Radishes

The beef neck was fall-apart tender and amazingly seasoned.  It sat upon a parsnip puree, topped with braised greens, floral buds, and pretty breakfast radishes.

Chicken Fried Local Rabbit with Celery, Apple, Blue Cheese, Chili Oil

The chicken fried rabbit was everything on a dish that I love!  Crispy coating, RABBIT, crunch of veg, spicy of chili oil, sharpness of bleu cheese!
What a unique preparation of rabbit.  A refreshing change from your typical braised variety.

Pickled Verrill Farm Corn Pancakes,  Buttermilk, Maple, Shishito

The Verrill Farm corn pancakes were cleverly paired with popcorn and maple and served with Shishito peppers!

We sampled a few dinner cocktails served by Seth made with housemade ingredients.  The most remarkable:

 The Bell tower 

Rye Whiskey, Cognac, Carpano Antica, Green Chartreuse, Rosemary & Ginger Essence

&

 The Krakatoa 

Rye Whiskey, Smoked Orange Vermouth, Dolin Rouge, Dry Curacao 

We sampled two savory desserts:

 

Roasted parsnip cobbler with Ginger Ice Cream, Blueberries, Star Anise

Of all the root vegetables, I find parsnips to be the most intoxicating in scent and taste when roasted.  Using them in a dessert, for someone who doesn't enjoy overly sweet dessert post meal, is brilliant.  The tartness of baked blueberries and the spice play of the star anise and ginger ice cream brought together this dish of unexpectedly complex flavors.

Smoked chocolate bread pudding with Jacobsen Salt Ice Cream

There are few bread puddings on earth that I can tolerate.  Typically, it's a textural aversion I experience.  But smoke chocolate and add Jacobsen gourmet artisan salt ice cream and my interest is sparked.

Alden & Harlow was and is worth my dramatic crossing of the river.  I can't wait to head back for a larger sampling of the menu!  You should do the same!