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

Monday - Friday
Breakfast served 6:30 AM - 11:00 AM
Lunch served 12:00PM - 3:00PM
Supper served 5:30PM - 10:00PM

Saturday
Breakfast served 7:00AM - 11:00AM
Brunch (a-la-carte) served 12:00PM - 3:00PM
Supper served 5:30PM - 10:00PM

Sunday
Breakfast served 7:00AM - 10:30AM
Brunch (buffet) served 12:00PM - 3:00PM
Supper served 5:30PM - 10:00PM

Lite Bar Menu
Served daily in the bar area only from 3pm-5pm

Menus

This cheesecake recipe is given to us from Matfield Maple Farm and has won many blue ribbons throughout Vermont & Massachusetts. It has been passed around to maple farmers for over 50 years. Maple syrup is made from the sap of maple trees in cold climate areas. These trees store starch in their stems and roots before the winter; the starch is then converted to sugar and rises in the form of sap in the spring. Alternating freezing and thawing temperatures are necessary to create the pressure which causes the sap to flow when the tree is tapped. Once temperatures stay above freezing and leaf buds appear, the maple syrup season is over. It may require 60 gallons of sap boiled down to produce just one gallon of syrup!

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
contact Private Dining Manager Valeria Restrepo by email or phone at 617-661-5014 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 seven days a week, 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 an...

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.

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

Hours and Location

Menus

Breakfast

Freshly Squeezed Orange, Grapefruit, Pineapple, Carrot, Apple or Melon Juice

Fruit Smoothie: Nonfat Yogurt, 1/2 Banana, Choice of Juice, and Berries

Homemade Granola Parfait with Berries, Apples, Yogurt and Honey

Pineapple, Grapefruit or Seasonal Melon

Seasonal Berries

An Assortment of Seven Fresh Sliced Fruits

Cottage Cheese

Yogurt

Avocado Toast

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

Waffles and Hotcakes

Malted Waffle with a Side of Homemade Apple Butter

Buttermilk Hotcakes

Whole Wheat Hotcakes

Cinnamon Cranberry French Toast

Cereals

Old Fashioned Oatmeal

Bowl of Homemade Granola

Cheddar Cheese Grits

Assorted Cold Cereals

New England Favorites

Red Flannel Hash, Poached Eggs with Hollandaise Sauce

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

Cream Chipped Beef on Buttermilk Biscuits

Poached Eggs and Baked Harrington Ham on Anadama Bread with Hollandaise Sauce and Fresh Asparagus

6 oz. Sirloin with Two Eggs of any Style, Hash Browns

Eggbeaters with Sliced Tomatoes

Farm Fresh Eggs

One Egg, any style available

Two Eggs, any style

Three Egg Omelet with Choice of:

Protein Breakfast

3 Eggs, any style

Sides

Golden Hash Browns

Single Egg

Bacon or Sausage

Smoked Ham Chop

Red Flannel Hash

Fresh Bakeries

Sticky Buns

Buttermilk Biscuits

English Muffin or Toast

Danish Pumpkin Bread

Banana Walnut Bread

Croissants

Bagels:

Muffins:

Assortment of Five Pastries

Beverages

Selection of New England Tea Co. Teas

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

Whole or Skim Milk

Espresso

Henrietta’s Jumbo Cappuccino

Starters

Maine Rock Crab and Corn Chowder

Spinach Salad

Local Mixed Greens

Henrietta's Meat Board

Sandwiches

Rotisserie Roasted Murry's Chicken Club

Grilled Vegetable Sandwich

Open Faced Harrington's Ham Sandwich

Salmon Burger

Braised Lamb

Entrées

Romaine Salad

Henrietta’s Chop Salad

Warm Grain Bowl

Yankee Pot Roast

Cracker Crusted Scrod

Marinated Sirloin

Sides

Mashed Potatoes

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