Home to weekly outdoor farmers’ markets and host to several outdoor food festivals, The Charles Hotel has brought fresh and honest (“fresh from the farm and honest to goodness New England cooking”) food indoors at its restaurant, Henrietta’s Table.  The restaurant is a perfect complement to the hotel’s hybrid culture of contemporary energy and awareness, blended with traditional New England style and integrity.

Henrietta, a 1.) familiar name throughout New England, 2.) a farm character in many children’s books, and 3.) a 1,000lb. pig that used to live on Martha’s Vineyard [and a close, personal friend of The Charles], reflects the down-to-earth commitment of the restaurant:  to offer New England cooking that is fresh and honest in a comfortable setting, not unlike Grandma’s kitchen.  “If it’s not in season, then it’s not on the menu,” asserts Chef Peter Davis of Henrietta’s Table.

Chef Peter Davis
Chef Peter Davis has created a popular, beloved culinary destination with Henrietta’s Table in The Charles Hotel, Harvard Square.  He was honored by The James Beard Foundation as one of “The Best Hotel Chefs in America.”

The menu offers daily and weekly specials, using the best of open market fare.  Chef Davis uses organic and native ingredients from local producers in and beyond Massachusetts creating an original and simple approach to classic regional cuisine.  “Our priority is the taste of the food,” says Chef 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 both local and national critical acclaim.

Chef Davis came to The Charles with impressive credentials from around the world.  He previously worked in highly rated, international hotels including The Hyatt-Singapore, The Bali Hyatt, The Grand Hyatt of Hong Kong and The Beverly Hills Peninsula as opening Executive Chef.  He returned to his native city of Boston as Executive Chef at The Charles Hotel in 1995.  Being heavily involved in the daily operations of the restaurant, he has earned himself the title of a true working chef.  The opening of Henrietta’s Table was a lifelong ambition for Chef Davis.  He was one of the first proponents of the use of organic products and will not use any genetically engineered foods or products at Henrietta’s Table.

Fresh & Honest
The 138-seat restaurant, whose menu includes breakfast, lunch, supper, and Saturday and Sunday brunch, includes hearty favorites like Creamed Chipped Beef on Buttermilk Biscuits, Homemade Granola served with fresh berries, Cod Fish Cakes, Corned Beef on Rye, Yankee Pot Roast, Harrington’s Cob Smoked Ham and Sharp Cheddar Cheese on Anadama Bread, Homemade Duck Pastrami with Cider Vinegar Cabbage and Red Oak Lettuce, Fresh Maine Rock Crab, Grilled Smoked Pork Rib chops with Macintosh Apple Sauce, Black Bass Baked in a Paper Bag, and of course, Chocolate Bread Pudding.  A selection of American wines, several New England-brewed beers, an assortment of bottled-beers, six draft beers and root beer on tap are all offered.

A Market to Eat In
Greeting guests at the restaurant’s entrance is an “indoor market” offering a selection of organic vegetables, fruits, blended teas, homemade jams and jellies, flowers and unique items from children’s books to collectibles.  Other offerings include baked goods from Henrietta’s kitchen, cold drinks, fresh juices, Henrietta’s special smoothies and coffee.

The Dinner Table
Henrietta’s Table offers a warm, kitchen-like setting, enhanced by white wainscoting, natural oak plank floors, white pine beadboard ceilings and antique hutches.  “You’re at home here,” explains Davis.  Table settings are simple; wash-cloth napkins, mint frosted glasses and an old-fashioned glass butter dish grace the table.  High-back, Mission-style chairs with patch-work seat coverings provide comfortable seating.  Antique knick-knacks, clay mixing bowl, assorted, hand-woven baskets and kitchen treasures adorn the restaurant.  During the day, a large skylight illuminates and warms the room with sunshine; during the evening two oversized wrought-iron chandeliers light up the room.  Davis oversees the room and prepares the food, which is made fresh daily, from the focal point of the dining room – an open kitchen with a custom-made rotisserie that roasts foods over natural woods.

The Kitchen
Henrietta’s Table serves breakfast, lunch, and supper, seven days a week three hundred and sixty-five days a year.  Breakfast is served Monday –Friday, 6:30am – 11:00am; Saturday, 7:00am – 10:30am; Sunday, 7:00am – 10:30am.  Lunch is served Monday – Friday, Noon – 3:00pm.  Supper is served Sunday – Thursday, 5:30pm – 10:00pm; Friday and Saturday, 5:30pm – 11:00pm. Saturday and Sunday brunch is served from Noon – 3:00pm.  Reservations for Henrietta’s Table can be made by calling (617) 661-5005.