Chef and restaurateur Michael Scelfo talks Alden & Harlow with Potluck Video

The Executive Chef and owner of Alden & Harlow Michael Scelfo sat down with Potluck Video.  Located in Cambridge, Mass., the restaurant opened at the end of January in Harvard Square.  

It's an American, small-plate concept and Scelfo says, "It's kind of an unpretentious, fun place to hang out and drink and eat."  Open until 2 a.m. Thursday through Saturday, Alden & Harlow sets the trend of having a full menu into the night.

The menu is laid out simply, without categories.  "We went from left to right, things get lighter to richer as you read across the menu," says Scelfo.  For example, on the dinner menu you can set your sights on a the Market Crudo (a Cauliflower Kimchee) and then work your way to the Secret Burger (a limited availability, 8 oz "House Creekstone Grind").

In an interview for Boston Magazine, he described the menu as something different than what most would expect. He noted, "I think everyone is expecting me to be meat, meat, meat. Of course, I love that, and of course there's a place for that, but this will be a much more balanced menu. I really want to emphasize a lighter touch, more heavy on produce and vegetable items."

With Potluck Video, Scelfo says, "I think it's a pretty simple food.  You know, it kind of just speaks to the ingredients that are on the plate with not a lot of fuss.  There's not a million garnishes on the plate and the emphasis is really on the quality of products we're using."

About the specific product Alden & Harlow use, Scelfo says, "They kind of sum up who we are... As much as we have the burger and we buy good meat and we source thoughtfully, Alden is really about vegetables.  It's about grains, it's about lighter food and being able to play in that arena... I'm really into showcasing what's growing in our area."

Scelfo notes that he surprises customers with the menu and that they often leave the restaurant impressed with the fresh use of produce.  He's certain that Alden & Harlow's quality and innovation will have guests satisfied.  He says, "You don't have to compromise flavor just because you're serving vegetables."