By Hannah Martin, News staff

If a farmer’s market and the Pottery Barn had a lovechild, they would name it Henrietta.
Located at the Charles Hotel in Cambridge, Henrietta’s Table creatively reworks New England classics using only organic and locally grown products to create meals that pulsate with freshness and flavor.’
An avid conservationist, Henrietta’s chef Peter Davis said he supports local produce by buying from nearby farms like Verrill Farm in Concord, the Farm School in Athol and Nesenkeag Farm in Litchfield, N.H. Here, customers can enjoy a delicious meal while also supporting New England agriculture.’
At lunchtime, sunlight pours through windowed walls and ceilings into a large, open dining room. With simple tables clad in subdued linens and walls of wooden cabinets, it’s like sauntering through the pages of Home and Garden. Rusty watering cans, fresh vegetables and colorful dishes adorn the shelves and walls.’
This distinctly homey feel creates an interesting juxtaposition with the host of mostly business folk who fill the place with their laptops, suits and briefcases.’
A delectable mix of homemade bread starts off the meal. There’s a traditional French roll, sticky cranberry walnut bread and Anadama bread made from cornmeal and molasses.’
Behind the bar, which encases the kitchen, a couple of men in chef’s coats carefully construct each plate. About 30 chickens rotate in a giant stainless steel rotisserie. Meals steadily surface onto the counter enticing those who wait.’
The chicken pot pie ($14.75) forms a giant crusty bubble over the top of its small cup which, when broken, emits a cascade of steam that continues until the end of the meal. The crust is the best part after absorbing the tastes of the fresh vegetables and juicy chicken inside.’
The rotisserie chicken atop a romaine salad with creamy garlic and peppercorn dressing ($13) has a smoky flavor and texture.’
A plate of locally grown side items ($4.75 each) tastes ripe with home grown goodness ‘- root veggies like potatoes, carrots and parsnips have a range of natural sweetness, as do the roasted beets and butternut squash.’
Blue cheese vinaigrette adds the perfect zest to Henrietta’s chop salad ($13.75) ‘- rich with tomatoes, bacon, onions and sliced avocado on top. However, the smoke house turkey did have a slightly rubbery texture.
Don’t miss Henrietta’s delectable deserts. The richly layered chocolate hazelnut mousse cake ($7) has a cascade of fresh mixed berries and blackberry sauce that melts delightfully in your mouth. A crumbly apple cobbler with homemade cinnamon frozen yogurt ($7) was a light but sugary finish.’
While the meal was killer, once it arrived, the service (as well as our drinks) dwindled.
For Boston’s Winter Restaurant Week, running March 15-March 20 and March 22-March 27, Henrietta’s Table will offer a two-course lunch for $15.09, a three-course lunch for $20.09 and a three-course dinner for $33.09. These specials exclude Sunday lunch.
Ordinary prices are only slightly more:’ Lunch entrees range from around $11 to $21, and dinners from $15 to $21. While the breakfast menu looks cheap at first glance, with most of its prices less than $10, most of these items are not intended as a full meal.
Ultimately Henrietta’s Table is a great way to have an interesting meal while still feeling environmentally conscious.’
However, one does wonder why this queen of green restaurants has their throwaway paper menus printed daily. Blasphemy!