Henrietta's Table
One Bennett St.
Cambridge, MA 02138
617-661-5005
Situated in The Charles Hotel in Harvard Square, Henrietta’s Table celebrates classic New England cooking with no-nonsense taste – that means full robust flavors made from the freshest ingredients.
The warm and unpretentious dining room complements the food perfectly and the outdoor patio, also know as “the porch” provides a little garden oasis away from the hustle and bustle of Harvard Square. Henrietta’s Table, also features a “Market” which is stocked daily with seasonal and organic vegetables and fruits, New England specialty food products, books by known Cambridge authors, and handcrafted toy farm animals.
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Peter Davis
Chef at Henrietta's Table
Honored by The James Beard Foundation as one of "The Best Hotel Chefs in America", Executive Chef Peter Davis has created a popular, beloved culinary destination and a cult following with Henrietta's Table, located in The Charles Hotel, Harvard Square. Named one of America's "Best Farm-to-Table" restaurants by Gourmet, the restaurant is a perfect complement to The Charles' hybrid culture of contemporary energy and awareness blended with traditional New England style.
Davis, whose motto is "fresh and honest", as in "fresh from the farm and honest to goodness New England cooking," came to The Charles with impressive credentials from around the world. After working in highly-ranked international hotels including the Hyatt-Singapore, the Bali Hyatt, the Grand Hyatt in Hong Kong, and the Beverly Hills Peninsula, he returned to his native city of Boston to become Executive Chef at The Charles Hotel in 1995. An avid conservationist with close ties to the fishing and farming communities of New England, Davis was one of the first chef proponents for the use of organic products. Many years later, he continues to avoid using any genetically engineered foods or products at Henrietta's Table. A true "working chef," heavily involved in the daily operations of the restaurant, the opening of Henrietta's Table was a lifelong ambition.
In Fall 2008, Davis released his first cookbook, Fresh & Honest: Food from the Farms of New England and the Kitchen of Henrietta's Table. A true work of passion, the beautiful cookbook is a testament to Davis' love of delicious, fresh foods and the New England farmers and producers who supply them. In 2009, Fresh & Honest won a New England Book Festival award in the cookbook category.
Henrietta's Table features an unpolished wood floor, mission-style chairs, an unpretentious ambiance, and a working market stocked with culinary treats and gifts crafted by New England purveyors at the entrance. The menu features daily and weekly specials, utilizing the best of open market ingredients. Davis cooks with organic and native ingredients from local producers throughout and beyond Massachusetts, creating an original and simple approach to classic New England cuisine. "Our main priority is the taste of the food," says Davis, "so we try not to put more than three or four ingredients on a plate." Davis' keen awareness of the integrity of food in its natural state, eye for color and instinct for balance of tastes has earned him critical acclaim by Travel & Leisure, USA Today and the TV Food Network.
Davis is married with two children and lives close to the ocean in his native town of Nahant, Massachusetts.
- Beurre blanc
- 1. noun A thick sauce of butter, white wine and vinegar.
- Brandade
- 1. noun A pounded combination of salted or smoked fish, olive oil, garlic, milk and cream.
- Chèvre
- 1. noun French for "goat," as in cheese.
- Chutney
- 1. noun A spicy, fruity, sometimes marmalade-like Indian condiment.
- Confit
- 1. noun Meat (usually goose, duck or pork) that is slowly cooked in its own fat and preserved with the fat packed around it as a seal.
- Crème fraîche
- 1. noun Cream that is allowed to set and thicken to a velvety rich texture.
- Finnan haddie
- 1. noun Smoked, salted haddock, favored in Scotland.
- Foie gras
- 1. noun Expensive, silk-textured goose or duck liver that has been enlarged by a process you don't want to read about if you're going to eat this dish.
- Frisée
- 1. noun A curly, mildly bitter member of the chicory family, eaten raw in salads.
- Frisee
- 1. noun French for curly, but usually refers to curly endive, the bitter salad green of the chicory family.
- Jus
- 1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
- Mâche
- 1. noun Dark, tangy greens used most often in salads.
- Mascarpone
- 1. noun Ultra-rich, soft cheese known best for its role in tiramisu.
- Nage
- 1. noun This culinary buzzword usually indicates a bouillon with (among other things) white wine, shallots and herbs.
- Polenta
- 1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
- Praline
- 1. noun A sweet made of almonds and sugar invented for the French Comte du Plessis-Praslin by his cook in the 1600s.
- Ragoût
- 1. noun A thick, seasoned stew of meat or fish, sometimes with vegetables.
- Shank
- 1. noun The front leg of beef, pork, veal or lamb. Often a very tough cut of meat, the shank requires slow-cooking methods like braising.
- Shiitake
- 1. noun Bold and meaty, these are called "black mushrooms" on Chinese menus.
- Shumai
- 1. noun Filled Chinese dumplings that look like tiny, just-opening flower buds.
- Sorrel
- 1. noun A sour, buckwheat-related herb.
- Tartare
- 1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.
- Vichyssoise
- 1. noun Creamy potato and leek soup, served cold.
- Wonton
- 1. noun A small dumplings made by filling thin sheets of dough with a mixture finely chopped meat, seafood or vegetables.
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