- Chef Recipes
At this cocktail-bar-cum-finger-food-mecca located directly above his signature Harvard Square restaurant, chef Michael Scelfo has created a haven where classic vinyl determines the drink menu and deviled eggs become high art.
The Longfellow Bar’s changing cocktail menu (a.k.a. Track List) is classic album-themed, with a drink named for each track. The cocktails change entirely with each iteration, but you can expect to encounter a range of flavors, from savory (think the Kings made with gin, olive oil, saline solution, and clarified lime) to delightfully offbeat (like the Dirty Work mixing mezcal with cantaloupe and sherry).
Utensils are nowhere to be found, yet there are plenty of snacks—like the Smoked Freekah Bread served with a schmear of maple-koji butter or a plate of potato chip crumb-topped deviled eggs filled with rich salmon roe, designed to be dug into by hand while sharing with friends.
The latter may appear as That Time I Screwed Up the Deviled Eggs on the menu, however we wouldn’t correct a thing.
The emphasis is on finger food, but the mess-averse can request a fork.
Seating at the downstairs and upstairs bars is assigned. Belly up to the first-floor drink rail or a second-story patio with a handful of high-top tables while you wait for your name to be called.
Seeking something less strong? Turn your attention to the Session Cocktails portion of the drink menu, which features a trio of low-ABV beverages.
You can spot a piece of the iconic mural belonging to Alden & Harlow’s predecessor, Casablanca, just to the right of the chef’s table.
Tastes of The Longfellow Bar at Alden & Harlow
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