Henrietta’s Table

“Our goal at Henrietta’s is to deliver the freshest available food, through proper cooking techniques and excellent service,” says Executive Chef Peter Davis. This attitude is reflected in Henrietta’s reliance on local farms and fisherman to keep her kitchen stocked. Ask Chef 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. He staunchly refuses to use ingredients that have been genetically modified or engineered, and he has even gone as far as to create collectible trading cards featuring his local suppliers of fresh produce, fish, and game to be given to diners at the end of their meal. 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 their guests.