A few steps down on Brattle Street in Harvard Square, in what the restaurant itself calls a subterranean space, sits Alden & Harlow, in the spot that used to be Casablanca. Alden & Harlow has an easily approachable food and beverage program lead by chef and owner Michael Scelfo and bar manager Seth Freidus (formerly of Eastern Standard). Part of the menu is a selection of small plates that lend themselves perfectly for drinking at the bar. And it's quite a long bar, often filled with Cambridge neighbors.
The ambiance is a mix of classy and relaxed energy. The cocktail menu, created in tandem with the kitchen, changes every few weeks. Freidus isn't just looking to pair drinks with the seasonal fare; he wants to take advantage of the ingredients too, and they sometimes end up in the glass in a creative way.
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Having a 120-bottle bar at his disposal opens up quite a lot of possibilities. Freidus (pictured) has his share of fun with it. "The benefit of making syrups, infusions, and ingredients in-house is that we can keep things changing and feeling fun and new," says the bar manager.
The bar is a long black slab of stone that lines one side of the restaurant, and it's easy to have your own conversation or engage the knowledgeable bartenders. The philosophy behind the area was to eliminate anything that would inhibit socializing, which the managers think allows for better drinks. As you get to know what goes into their novel concepts (cocktails on draft are some), you can end up with a unique drink that's tailored especially for you. "Anyone can make a drink," says Freidus, "but not anyone can make a perfect drink for someone." One he has come up with is named Embayed Vessel. It's a sherry-based drink with tropical notes that act as a bridge between the Spanish and Portuguese spirits (sherry and Madeira), stirred with just the right amount of sweetness from the falernum, a rich rum-based syrup made with a number of island spices and citrus.
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Raul Zelaya can be reached at raul.zelaya@outlook.com.