Chez Henri
1 Shepard Street
Cambridge, MA 02138
617-354-8980
Reviews almost always mention the lighting at Chez Henri. Low and alluring, it has caused some to label the place “intriguing,” “romantic,” “mysterious,” even “sexy.” Consider style of illumination your first clue to the mood and cuisine here.
Chez Henri is somehow sleek while being disarmingly simple. Its cuisine, an affair that intertwines French and Cuban influences, ranges from the highly stylized and refined to a much-acclaimed, exemplary Cuban sandwich.
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Paul O'Connell
Chef at Chez Henri
A Boston native, Paul O'Connell began his path to ownership of Chez Henri by studying culinary arts at Johnson & Wales University.
His first job was with Lydia Shire at Boston's Parker House in 1983, followed by a four-year stint at Jasper White's North End hot spot, Jasper's, where he mastered a number of kitchen positions and assimilated his mentor's affection for New England-style cooking and indigenous ingredients.
Four years later, O'Connell headed to Cambridge's East Coast Grill. As Sous Chef to legendary grill man Chris Schlesinger, he learned to cook with live fire and lots of heavy spices.
When Olives opened in Charlestown in 1992, O'Connell went to work for Todd English. He was soon named Chef, adding brick-oven cooking and rustic Tuscan fare to his culinary repertoire.
O'Connell then opened Providence restaurant in Brookline in 1993, with the idea of bringing a light touch to traditional European cuisines. Providence amassed many accolades from regional and national food publications before closing in 1999.
Meanwhile, O'Connell opened Chez Henri in Cambridge in 1995. Its unique French-Cuban cuisine and funky, modern bistro setting caused Esquire's John Mariani to write: "Prepare to be dazzled."
When not in the kitchen, O'Connell enjoys spending time with his children, Henry and Giuliana. He also gives cooking demonstrations, hosts special events for charity, and is actively involved in culinary organizations and causes, including AIWF, the Schlesinger Library at Radcliffe, Chef's Collaborative and Oxfam America.
- Ceviche
- 1. noun Raw fish and/or shellfish in a citrus marinade.
- Chanterelle
- 1. noun A wild and nutty mushroom with a trumpet-shaped head.
- Charcuterie
- 1. noun The French term for delicatessen-style items.
- Chayote
- 1. noun An old Aztec favorite - gourd-like fruit with pale green skin and bland white flesh that can be eaten cooked or raw.
- Chimichurri
- 1. noun A condiment made of olive oil, vinegar, parsley, oregano, onion, garlic, salt, cayenne and black pepper.
- Chorizo
- 1. noun Crumbly, spiced pork sausage.
- Compote
- 1. noun Slow-cooked fruit in syrup.
- Escabeche
- 1. noun A Spanish dish of poached or fried fish covered with a spicy marinade.
- Formaggio
- 1. noun Italian for cheese.
- Gremolata
- 1. noun Minced parsley, lemon peel and garlic.
- Jus
- 1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
- Lotte
- 1. noun Most commonly known as "monkfish." Get it filleted, because this sweet-tasting, almost lobster-textured fish is butt-ugly-looking by any name.
- Pepitas
- 1. noun Edible pumpkin seeds.
- Poivre
- 1. noun French for "pepper."
- Polenta
- 1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
- Ragoût
- 1. noun A thick, seasoned stew of meat or fish, sometimes with vegetables.
- Ratatouille
- 1. noun A Provençal dish of eggplant, onions, bell peppers, tomatoes, zucchini, and herbs in olive oil.
- Risotto
- 1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
- Romesco
- 1. noun Catalonian sauce of finely ground tomatoes, red bell peppers, onion, garlic, almonds and olive oil.
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