Henrietta's Table

Fresh and Honest

Chef Peter Davis has created a comfortable and award-winning restaurant at Henrietta's Table, which honors the culinary bounty of New England. Chef Davis uses organic and native ingredients from local producers in and beyond Massachusetts to create an original and simple approach to classic regional cuisine. His 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.

The restaurant serves breakfast, lunch and supper seven days a week, along with an award-winning weekend brunch. During the spring and summer, guests can enjoy dining on the Henrietta's large outdoor patio.

Reservations

Reservations can be made by visiting OpenTable or calling 617.661.5005. For more information, including hours and menu selections, please visit www.henriettastable.com.

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PRIVATE DINING & SPECIAL EVENTS

Henrietta's Table offers private dining facilities for parties of up to 45 guests, and easily accommodates functions ranging from annual meetings to rehearsal dinners. The flexibility of the space is equally matched by Chef Davis' menu offerings. He is always willing to work with his guests to come up with a new, unique menu to fit their specific needs.

For more information regarding booking of the private dining room at Henrietta's Table, please contact Danielle Green at dgreen@charleshotel.com or 617.661.5014.

For press related inquiries, please contact Julie DiGiovine at jdigiovine@charleshotel.com or 617.661.5081.

COOKBOOK AVAILABLE

Fresh & Honest: Food from the Farms of New England and the Kitchen of Henrietta's Table. "
As the bandwagon of sustainable agriculture, organic eating and ‘slow food’ becomes increasingly filled with diners, home cooks and professional chefs alike, there are a few who have been riding it—and arguably, driving it—for decades. Chef Peter Davis is one of those few, and Fresh & Honest will be a monument to his love of delicious, fresh foods and the New England farmers and producers who supply them.” 

To purchase your copy of Chef Davis’ book, please call 617.661.5005

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