Alden & Harlow chef’s newest restaurant opens today in Harvard Square


Chef Michael Scelfo, of Harvard Square’s Alden & Harlow, has opened his second restaurant in Cambridge Friday.

Waypoint, located across the square at 1030 Massachusetts Ave., will serve up seafood with a twist.

“It was always the goal to have more than one restaurant seeing as how Alden was doing, and feeling comfortable and confident in our staff,” he said, “it just felt like the right time to work on a second concept.”

Scelfo’s menu includes seafood classics like clam cakes with razor clam and fennel vinaigrette and Benton’s bacon fat aioli, fried smelts with pickled ramp remoulade, lemons and peppers, and King Crab with black rice puffs and a brown butter aioli.

Aside from sharable plates, Waypoint will also feature a raw bar and classic caviar service, and pizzas and pasta made in-house daily.

“I wanted to have a voice in my own little way on this seafood concept, and over at the Cambridge side, especially in Harvard Square, we don’t have a lot of options for seafood focused concepts,” Scelfo said.

Waypoint will also have a stocked bar with a focus on “coastal spirits” like rum, mezcal, agave, sherry, and gin. It will also feature 20 varieties of absinthe served from a copper absinthe tap built into the bar.

The menu isn’t the only thing illustrating Waypoint’s coastal theme.

The dining room is brightly decorated with grays and greens, and an oak piece flanks the right side of the dining room, segmented by columns clad in mercury glass. Weathered fishing hardware hangs in the dining room. The ceiling also displays an intricate pattern of floating driftwood planks.

“For us, we want to be coastal without hitting you over the head with it and that means more than just the menu,” he said. “We’ve gone out of our way all to bring this concept through all the way to beer, wine, and spirits that are coastal driven. We are also utilizing as many farms as we can along the water, or close to it, and that’s what it means to me. It’s so much more than what comes out of the water; it’s much of what New England is, and that is who we are.”