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The Basics: Chez Henri restaurant information

Chez Henri

1 Shepard Street
Cambridge, MA 02138
617-354-8980

Chez Henri restaurant information
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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.

News and Events at Chez Henri restaurant

Super Hunger Brunch 2012
Get ready to brunch for a good cause at The Greater Boston Food Bank's Super Hunger Brunch, an annual ...

CYCLE Kids Annual Gala
CYCLE Kids, the Cambridge-based nonprofit that aims to better the emotional and physical health of children through bicycling, is holding ...

National Sandwich Day Face-Off
Chef Paul O'Connell pits his legendary Cubano against the signature grilled cheese of James DiSabatino of Roxy's Grilled ...

Chez Henri

1 Shepard Street, Cambridge, MA 02138

dinner
  • Sun: 5:30 PM - 9:30 PM
  • Mon-Thur: 6:00 PM - 10:00 PM
  • Fri, Sat: 5:30 PM - 10:30 PM
  • phone 617-354-8980
  • reservations accepted
  • parking on-street
  • valet no
  • accessibility full
  • capacity: 95
  • credit cards
  • food
  • chef
  • info
OpenTable.com

617-354-8980

website

 
 
Dictionary
 
Aïoli
1. noun A blend of ail (garlic) and oli (oil) in the parlance of the Provence region of southern France. Around here, we'd call it a garlic mayonnaise.
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.
Chimichurri
1. noun A condiment made of olive oil, vinegar, parsley, oregano, onion, garlic, salt, cayenne and black pepper.
Escabeche
1. noun A Spanish dish of poached or fried fish covered with a spicy marinade.
Formaggio
1. noun Italian for cheese.
Fricassee
1. noun A thick, chunky stew of meat (often chicken or veal), vegetables and sometimes wine.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Legumes
1. noun Edible seed pods that split along two sutures, and/or the seeds themselves.
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.
Meunière
1. noun Literally "miller's wife" in French, this cooking technique (used primarily for fish) involves a light coating of flour before sauteing in butter or oil.
Panko
1. noun Coarse breadcrumbs used in Japanese cooking.
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.
Salpicon
1. noun A French term for the chopped, cooked and bound components used as stuffings.
Tomatillo
1. noun A diminutive green relative of the tomato.