This is a universal table favorite according to reviews. The mussels are smoked until their flavor intensifies and caramelizes slightly. Finished with butter and aromatics, they're briny, rich, and complex. It's a small plate that works as an appetizer or part of a larger sharing meal.
Tips from diners
Order this to share — it's perfect as a first plate for a group. Everyone loves it, and it opens the palate for the rest of the meal.
The Secret Burger is available only as the final reservation of the night — hence the name. The blend of brisket and short rib creates a juicy, flavorful patty with depth. A cheese tuille (a thin, crispy cheese wafer) adds textural contrast. The house-made roll is soft and supple. Reviewers consistently describe it as one of the juiciest and most flavorful burgers they've eaten. Worth planning your evening around.
Tips from diners
Ask when you make your reservation if you can be the last seating to order the secret burger. If not, you can call around 8 p.m. on your reservation night to request final seating. The burger is worth the planning.
This simple small plate showcases technique. Potato chips are made fresh and fried until crispy and golden. Three-onion dip — made from caramelized yellow, red, and sweet onions blended with cream and cheese — is complex and rich. It's a nostalgic dish refined through care. Perfect for sharing or eating alone.
Tips from diners
Start with this to understand the restaurant's philosophy — comfort food refined through technique and ingredient quality. It sets the tone for the rest of the meal.
This vegetable dish exemplifies Alden & Harlow's approach. Broccoli is grilled until the florets are charred and the stems are tender. Butternut squash hummus — made from roasted squash blended until creamy — is rich but balanced. Toasted Bianco Sardo cheese and cashews add richness and texture. Reviewers consistently praise the vegetable dishes as having as much care and technique as any protein preparation.
Tips from diners
This is a standout vegetable dish — order it even if you normally prefer proteins. The technique and flavors are remarkable. Pair it with another vegetable dish and one or two proteins for a balanced meal.
Shakshouka is a traditional Middle Eastern preparation of eggs poached in tomato sauce. Alden & Harlow interprets this with seasonal farm vegetables, cooked until tender, then finished with poached eggs and tangy feta. The yolk runs into the vegetables, creating a sauce. It's a complete small plate that works as a main or part of a sharing meal.
Tips from diners
This can be eaten alone or shared. One portion is substantial and satisfying — ideal for a solo meal alongside a small plate or two.
Alden & Harlow opened in 2014 in Harvard Square at 40 Brattle Street, occupying the historic Casablanca space. Chef Michael Scelfo, a James Beard Award semifinalist, built his reputation on refined comfort food with serious technique. The restaurant specializes in small plates meant for sharing — the entire menu is shareable except for a few entrées: the famous smash burger, a steak, and lamb sirloin. Reviewers consistently praise the vegetable dishes as revelatory, converting carnivores with care applied to produce that matches protein preparations.
Book 2-3 weeks in advance. The space is small and fills up quickly. Weekday reservations are slightly easier to secure than weekends.
This restaurant is ideal for sharing. Order 6-8 small plates for 4 people. The menu is designed for this approach — all plates except the burger, steak, and lamb sirloin are meant to be shared.
The dining room is located underground in a historic Harvard Square building. It's intimate and dimly lit — the perfect setting for a date or special occasion. Arrive early if you're claustrophobic.
The bar has limited seating (8-10 seats) and no reservations. If you can't get a dinner reservation, come at 5 p.m. and put your name on the bar wait-list. You often can get a seat within 30-45 minutes.
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