Chef Peter Davis has created a comfortable and award-winning restaurant at Henrietta’s Table, which honors the culinary bounty ofNew England. Chef Davis uses organic and native ingredients from local producers in and beyond Massachusetts to create and original and simple approach to classic regional cuisine.
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.
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.
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 Peter 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.
Davis has been honored by the James Beard Foundation as one of “The Best Hotel Chefs in America,” while Henrietta’s Table was named one of America’s “Best Farm-to-Table” restaurants by Gourmet in October 2007 and was honored for its “Excellence in Sustainable Cuisine” by Santé in 2008.
In 2008, Davis released his first cookbook, “Fresh & Honest: Food From the Farms of New England and the Kitchen of Henrietta’s Table”. It is a monument to his love of delicious, fresh foods and the New England farmers and producers who supply them.
Reservations can be made by visiting Open Table or calling 617.661.5005. For more information, including hours and menu selections, please visit www.henriettastable.com.