Turns out chef, author and occasional Food Network judge Michael Ruhlman is a big fan of Russell House Tavern in Harvard Square, and specifically the charcuterie created there by chef Michael Scelfo. In a blog post today, Ruhlman, who literally wrote the book on charcuterie - it's called Charcuterie - says:
I especially appreciated Scelfo's pork rillettes which were topped with a creamy layer of duck fat. Scelfo has a menu that would seem to be designed exactly for me with items such as "Pig's Head Cake" and "Crispy Pork Belly Sandwich" but also deviled eggs and superb fried oysters.
Ruhlman says he came to Russell House Tavern "on a young friend's recommendation" and describes the restaurant as a place where Scelfo and "his mischievous band of cooks put out excellent high-end tavern fare." He appears to have stopped in while on tour for his new book, Salumi: The Craft of Italian Dry Curing. But did he go anywhere else in town?