Cuisine:

• American
• Regional

Henrietta's Table Description:
In a spacious setting with a Crate & Barrel-meets-New England farmhouse feel, Henrietta's Table does its best to transcend its hotel-restaurant rep---and mostly succeeds. Chef Peter Davis was a champion of local products before it was chic, letting them do the talking in straightforward presentations of distinctly American dishes (paired with an all-American wine list). Signature crab-corn chowder enriched with bacon says home, as does Yankee pot roast; sides like stone-ground grits, hash browns and fresh applesauce practically say log cabin. However, steer clear of the dried-out monkfish sandwich and ho-hum salmon burger. Note that the lavish all-you-can-eat buffet brunch is a Sunday institution among tweedy Cantabrigians (Saturday's brunch service is à la carte).


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