“’Fresh and Honest’ is its creed. Nothing but locally grown and organic produce are used to create a lively and textured menu of reinterpreted New England classis. Daily specials feature the best available in fruits, vegetables, fish, poultry and meats, prepared in an open kitchen.” – Panorama.
“Everything tastes just-picked here, in fact, because it is; Chef Peter Davis is one of the city’s top buyers of local produce. Flavors are clear and simple, yet the overall effect of the food here is sumptuous because of the extraordinary variety and freshness of the fruits, vegetables, herbs, and cheeses.
If you care at all about what you eat, you’ll be amazed by the pristine texture and flavor of the lettuces in the salads. You’ll devour every morsel of the big, tender, Maine crab cake with its tangy homemade tartar sauce. You’ll be charmed by the individual lemon-lime meringue pie with its chubby scalloped crust. And you’ll feel like celebrating as darkness falls, as the trees clustered in the center of the spacious courtyard start to twinkle with hundreds of glittering white lights.” – Improper Bostonian.
“Henrietta’s Table offers just the right blend of city sophistication and country living. The homey décor reflects a commitment to fresh vegetables and fruits ….
As Henrietta herself would have told you, it’s okay to be a pig.” – Boston Phoenix.
“Henrietta’s Table at The Charles Hotel in Cambridge provides a brunch so fresh, it practically still clucks, moos and sways in the midsummer sun.” – The Shuttle Sheet. Henrietta’s Table was awarded Best Hotel Brunch.