Henrietta’s Table – Charles Hotel

Henrietta’s Table at The Charles Hotel was serving farm-to-table food in Harvard Square long before the idea became a trend. The kitchen cooks simple, homemade-style New England dishes, the kind of cooking associated with a grandmother’s kitchen, using regional and organically grown produce from local farmers and artisans. Menus rotate daily based on what those suppliers have available, which pushes the chefs to keep creating dishes that let the ingredients shine.

Executive Chef Sean Lizotte, a Johnson & Wales graduate and North Shore native, has been part of the hotel’s culinary team for more than 20 years and brings over three decades of experience with seasonal ingredients and trusted New England purveyors. Pastry chef Danny Angelopolus, a Salem native, handles desserts. The restaurant serves breakfast, lunch and supper, and its farm-focused approach extends to private events hosted in the space.

What to Know

• Brunch is served on Saturdays and Sundays and has won awards.
• Guests can dine outdoors on a large patio in spring, summer and fall.
• The restaurant has been open for about 30 years.
• Its guests over the years have included Nobel laureates, celebrities and New England farmers.