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The Basics: Henrietta's Table restaurant information

Henrietta's Table

One Bennett St.
Cambridge, MA 02138
617-661-5005

Henrietta's Table restaurant information
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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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Henrietta's Table

One Bennett St., Cambridge, MA 02138

breakfast
  • Sun: 7:00 AM - 10:30 AM
  • Mon-Fri: 6:30 AM - 11:00 AM
  • Sat: 7:00 AM - 11:00 AM
brunch
  • Sun, Sat: 12:00 PM - 3:00 PM
lunch
  • Mon-Sat: 12:00 PM - 3:00 PM
dinner
  • Sun-Sat: 5:30 PM - 10:00 PM
  • phone 617-661-5005
  • reservations recommended
  • parking nearby garage, nearby garage, hotel parking with validation after 5:00pm for $10 and after 8:00pm for $8
  • valet yes
  • accessibility full
  • capacity: 130
  • credit cards
  • food
  • chef
  • info
OpenTable.com

617-661-5005

website

 
 
Dictionary
 
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.