1030 Massachusetts Ave
Cambridge, MA 02138
Last semester at an event, Elizabeth and I met Jen, who runs the crazy successful Boston food blog, Tiny Urban Kitchen, and her husband, Bryan! After talking for a little bit, we found out that Jen and Bryan both went to MIT as undergraduates in the classes of ’98 and ’99, respectively. We swapped a few MIT stories, and decided to meet up for dinner again at the new Cambridge restaurant, Waypoint, opened by Chef Michael Scelfo of Alden & Harlow.
First, I just have to share this picture of my brass rat (for the Class of 2017) next to Bryan’s brass rat (from the Class of 1999)! Brass rats are given to MIT students at the end of their sophomore years, and it’s fun to find alums who still wear theirs around.
First, the appetizers. We started with the House Made Breads, which came with smoked seaweed butter, and a walnut and anchovy dip. The seaweed flavor wasn’t very apparent in the butter, but the anchovies were a nice twist to the dip.
I’d recommend the Tallow Fried Peanuts (below) over the bread appetizer, however. This little bowl of peanuts was actually one of my favorites from the entire night, and it came with anchovies, pickled fish peppers, and herbs — it had this addicting combination of super crunchy peanuts and equally crunchy savory toppings.
Onto the plates! The plates were slightly larger and more expensive than the appetizers, ranging from $14 – $22.
Above, we have the Root Vegetable Nicoise, which came with raw bluefin tuna, pomegranate, olives, and anchovies (I guess we really gravitated towards dishes with anchovies…). I loved the combination of flavors, and the bites of pomegranate for its surprise crunch and tangy burst.
Below, we have the King Crab that was served over black rice and dressed with brown butter aioli and chili garlic oil. There wasn’t very much crab in the dish, but the little bite of crab I did try was phenomenally tender and worked well with the crunchy rice.
Below, we have the Wood Roasted Char Belly that was served with crispy and creamy ceci beans, grilled grapes, and lemon. This was another hit at the table with its unique combination of flavors and perfectly tender char.
Now onto the pizza and pastas, which were nowhere close to the quality of the plates and appetizers. Below we have The Swisher Sweet pizza that came topped with duck tongue, bosc pear, and peperoncino oil. It sounded incredible, but it really just turned out to be a greasy combination of mild flavors.
Above is the Uni Bucatini, which came with smoked egg yolk, pecorino, bottarga, and two clumps of uni. I was looking forward to a creamy carbonara-type pasta dish, but this was also too greasy to properly enjoy — the creaminess of the uni and yolk became completely hidden.
Below is the Emer Casarecci, a uniquely flavored pasta dish with fermented parsnip, brown butter, hazelnuts, yeast, and maitakes. I enjoyed this dish much more than the other pizza and pasta dishes, especially with the fun bites of hazelnuts. But it still paled in comparison to the appetizers and plates that we had earlier in our meal.
Lastly, we tried all three desserts on the menu. In order of appearance, they were the Chocolate Sourdough Cake, Cinnamon Sugar Donuts, and Hearth-Baked Pear Crostada. We were all fans of the crostada, which I especially enjoyed because of its not-too-sweet flavor that accompanied the warm crust + cool ice cream combination.
Overall, Waypoint has a strong selection of plates and appetizers (like I keep saying), and I’d love to go back to try more of those from their menu. Elizabeth agreed, commenting, “I would definitely go back but would skip the starch-based pastas and pizzas for more small plates.”