Contact | Henrietta's Table - Honest to Goodness New England Cooking

"Fresh from the Farm and Honest to Goodness Home Cooking"

Henrietta’s Table opened its doors to a diverse and adoring public 20 years ago. In that time the restaurant has come to be the dining room of Nobel laureates, celebrities, and New England Farmers.

The Charles Hotel’s Executive Chef Peter Davis helms Henrietta’s and has designed a menu of "honest to goodness New England cooking."

Hours and Location

View Henrietta's Table at 1 Bennett Street,
Cambridge, MA 02138 on Google Maps
Call Henrietta's Table by phone at (617) 661-5005

Get Directions

REGULAR HOURS

Breakfast
- Everyday 7:00am - 11:00am
- We take Breakfast Reservation Monday- Friday Only
- Breakfast on Saturday and Sunday are first come first serve.
Lunch
- Monday - Friday 12:00pm-2:00pm
Brunch
- Saturday & Sunday 12:00pm-3:00pm
Supper
- Wednesday - Sunday 5:00pm-9:00pm
Closed for Supper Monday & Tuesday nights

Patio is open everyday and night, weather permitting. We do not take reservations for the patio, it is on a first come first serve basis.

Our hours of operation have changed. We are updating menus on a daily basis so please feel free to browse our menus also found on this site.

We appreciate your kindness, patience and understanding as we look forward to serving and welcoming you back.

Menus

Private Dining

Book an Event

Looking for a private dining option? Our private dining room seats up to 45 guests for everything from small weddings, team dinners and bridal showers. Need something a little bigger? Henrietta's Table is also available for full restaurant buyouts.

For all inquiries, please fill out the form below or
contacting Henrietta's Restaurant Manager Shivani Jain by email or phone at 617-661-5005 and we’ll be in touch soon.

Inquire Now

Other Catering Options Available through The Charles Hotel

Learn More

About

Fresh and Honest

Henrietta's Table has been at the forefront of farm-to-table dining since before it was a trend or a hashtag. Located in the heart of Harvard Square, you don't need a degree to appreciate our simple, homemade flavors - just like you'd find in Grandma's kitchen. Our menus rotate daily based on availability from our local farmers and artisans, pushing our chefs to constantly create mouthwatering dishes that let the ingredients shine.

Open for breakfast, lunch, and supper, along with an award-winning Saturday and Sunday brunch. Dine al fresco with us in the large outdoor patio during spring and summer. Get comfortable at Henrietta's Table.

Chef Peter Davis

Executive Chef

Ask Chef Peter Davis to describe his culinary philosophy, and he’ll tell you “fresh and honest,” or the long version: “fresh from the farm and honest-to-goodness New England cooking.” Davis is an avid conservationist, with close ties to New England’s fishing and farming communities. He is proud about the use of products grown using sustainable agriculture methods and native ingredients when creating dishes at Henrietta’s Table, the restaurant he opened in The Charles Hotel in 1995. Chef Davis was one of the first proponents of local products, and he has featured his local suppliers of fresh produce, fish, and game in his cookbook Fresh and Honest.*
Davis is a Boston native who honed his skills around the globe before returning to his hometown. After cooking in the kitchens of the Hyatt Singapore, the Bali Hyatt, the Grand Hyatt in Hong Kong, and the Beverly Hills Peninsula, he was tapped to create a restaurant within the Charles that reflected the hotel’s hybrid culture of contemporary energy and classic New England style. Henrietta’s Table, named for the 1,000-pound pet pig kept in Martha’s Vineyard by Charles Hotel owner Dick Friedman, has earned raves in The New York Times, wherein Pooja Bhatia claimed it “has the richest brunch in town” and sang the praises of its “perfectly cooked steaks, fish and pork” and its “rustic, easygoing vibes.” In 1999 Food & Wine called the dining experience “outstanding,” and in Travel + Leisure Frank Rose called the restaurant “wonderful.”
In addition to serving The Charles Hotel’s hungry guests and visitors, Henrietta’s Table has played host to, and provided food for, an annual concert to benefit the Farm School, a family run educational farm in Athol, Massachusetts. The Farm School provides multi-day residential school-year and summer programs for more than 1,500 young people and their teachers, a yearlong apprentice program to train adults in modern sustainable agriculture, and an on-site school. It doesn’t get any more fresh and honest than that.
*To purchase your copy of Chef Davis’ book, please call 617.661.5005.

Ask Chef Peter Davis to describe his culinary philosophy, and he’ll tell you “fresh and honest,” or the long version: “fresh from the farm and honest-to-goodness New England cooking.” Davis is an avid conservationist, with close ties to New England’s fishing and …

Farmers & Artisans

Henrietta’s Table prides itself on “Fresh from the Farm and Honest to Goodness Home Cooking.” Chef Davis and his staff are committed to finding the best regional and organically grown produce, not only to support the local farmers and community, but to bring award-winning dishes to our guests.

SEASONAL PRODUCE

Winter is creeping up on us, but we are excited to enjoy the bounty of the Fall at Thanksgiving! Here's what is typical of the New England growing season in November.

Acorn Squash

Apple Cider

Apples

Beets

Butternut Squash

Cabbage

Carrots

Chard

Heirloom Winter Squashes

Kohlrabi

Lettuces

Potatoes

Pumpkins

Shell Beans

Turnips - Macomber and Purple Top

News and Events

Press

Reader's Digest

The Best All-You-Can-Eat Buffet in Every State

Boston Chefs

Cranberry & Mixed Nut Biscotti - - 12 Days of Cookies on BostonChefs.com

The Athletic

Breakfast Club at Harvard leaves everyone with food for thought

Scout Cambridge

Scout’s Honored 2019: Best Brunch in Cambridge!

TODAY.com

Best places to grab breakfast, according to Al Roker and People

PEOPLE.com

Al Roker’s Breakfast Road Trip: See His Favorite Restaurants for Pancakes, Eggs and More

Edible Boston

Q+A: Peter Davis of Henrietta's Table

The Boston Globe

How do Boston's favorite restaurants survive for decades?

Work With Us

Current Open Positions

We’d love to have you join our team! Please use the form below to apply. Feel free to send in your resume even if you don't see the position you're looking for listed.

Apply Now

Contact Us

Send us a message below. We’ll get back to you as soon as possible. Looking forward to hearing from you.

Interested in a gift card? Please call our host stand at (617) 661-5005.

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Henrietta's Table - Honest to Goodness New England Cooking

"Fresh from the Farm and Honest to Goodness Home Cooking"

Hours and Location

Menus

BRUNCH MENU AVAILABLE ONLY SATURDAY AND SUNDAY

STARTERS

Maine Rock Crab and Corn Chowder:

Soup:

Island Creek Oysters

Asparagus:

Pate:

Busa Farm Spinach:

Busa Farm Lettuce:

Westfield Farm Camembert:

ENTREES

Grilled Bell and Evans Chicken Breast:

Hash:

Pancakes:

Seared Swordfish:

Steak and Eggs:

Quiche:

Warm Grain Bowl:

DESSERTS

Chocolate Bread Pudding:

Maynard Farm’s Local Maple Syrup Cheesecake:

Farmer’s Custard:

Ice Creams and Sorbets:

Henrietta’s Pie of the Day:

Chocolate S’mores Parfait with Toasted Marshmallow:

Breakfast

Freshly Squeezed Orange, Grapefruit, Pineapple, Carrot or Apple

Today's Smoothie

Homemade Granola Parfait with Berries, Apples, House Made Yogurt and Honey

Seasonal Berries

Cottage Cheese

Assortment of Seven Fresh Sliced Fruits

House Made Yogurt

Avocado Toast

Avocado Spread on Multigrain Toast, Red Onion, Chilled Hard Boiled Egg and Sliced Tomatoes

Cereals

Old Fashioned Oatmeal

Bowl of Homemade Granola

Assorted Cold Cereals

New England Favorites

Red Flannel Hash, Poached Eggs, Hollandaise Sauce

House-Smoked Salmon, Tomato, Onion, Bagel, Chive Cream Cheese

Poached Eggs, Baked Harrington Ham, Anadama Bread, Hollandaise Sauce, Fresh Asparagus

Buttermilk Hotcakes, Whipped Butter, Pure Maple Syrup

Cinnamon Cranberry French Toast , Whipped Butter, Pure Maple Syrup

Poached Eggs, Smoked Salmon, Anandama Bread, Hollandaise Sauce, Fresh Asparagus

Malted Waffle, House Apple Butter, Pure Maple Syrup

Brandt Beef Sirloin, Two Eggs any Style, Hash Browns

Farm Fresh Eggs

One Egg, any style available

Two Eggs, any style

Three Egg Omelet with Choice of:

Sides

Golden Hash Browns

Single Egg

Bacon or Sausage

Red Flannel Hash

Fresh Bakeries

House Made Buttermilk Biscuits

English Muffin or Toast

House Made Pumpkin Bread

House Made Banana Nut Bread

House Made Croissants

House Made Bagels:

House Made Cheese Danish

House Made Muffins:

Beverages

Selection of New England Tea Co. Teas

Jim’s Organic Coffee, Decaffeinated Coffee, Cold Brew Iced Coffee

Whole or Skim Milk

Espresso

Henrietta’s Jumbo Cappuccino

LUNCH MENU AVAILABLE ONLY MONDAY THRU FRIDAY

Appetizers and Salads

Maine Rock Crab and Corn Chowder:

Soup of the Day: