I find the food at Alden & Harlow to be quite rich, so I can only eat there every so often. We stopped in last night for the first time since the summer. It was as good as ever, and I really appreciate how the menu is different on every visit.
We sat at the bar and split a few plates, all of which I’d get again. Any crudo they have is always a must get for me, and the Bay Scallop Crudo did not disappoint. The sweet bay scallops paired perfectly with the pear, vinegar aioli, and parsnip. Other chefs use it as a punchline, but Chef Michael Scelfo really knows how to build flavor. My wife chose the Grilled Rabe Crostino, from the Snacks section of the menu, and I’m thankful she did as this was the best dish we had. The charred rabe with fried garlic chips is a killer combo. She then declared the Smoked Steak Tartare her favorite in Boston. While she may say this about any tartare currently on her plate, it was very nice. Anchovy, pickled mushrooms and a bit of chili set the rough chopped meat off. Something else I always end up ordering is their always delicious 60 Degree Egg dish. Currently it is served over crispy baby bock choy.
Service at the bar was very friendly. I always sit at the bar there unless with a larger party. Cocktails were expertly made as always. One creative highlight was the That’ll Do with smoked pork infused scotch, maple liquor, Dolin Rouge and absinthe.