Tag Archives: Harvard Square

Chez Henri Restaurant Week Menu

6 Mar

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The Winter 2012 edition of Boston Restaurant Week is just a few days away. Take a peek at what’s on the menu at Chez Henri:

Apps

  • Ceviche Mixta with Ahi Amarillo and plantain chips
  • Croquettes de Jamon with Escabeche of Winter vegetables
  • Chicken Fried Quail w/ a Buttermilk-Ancho dressing and Butter lettuce
  • Confit de Canard with apricot conserve and bitter greens

Entrees

  • Navarin of Lamb “Printanier” with Petite Pois, Root Vegetables and New Potatoes
  • New England Bay Scallops with “Lobster Americain” potato and arugula salad and spring onions
  • Steak hâché poêlé (hamburger) with an organic basted egg, green peppercorn sauce and haricot verts
  • Flounder with Salsify, Green Garlic and Saffron cream, Flageolets and Serrano Ham

Dessert

  • Choose from our menu

Never joined us for Restaurant Week before? Here’s how it works. Chez Henri opens at 5:30 p.m., so Sunday 3/18 through Friday 3/30 we’ll be offering a 3-course dinner for $33.12 (from the delicious menu above.)  We’re already taking reservations for this special event, so give us a call at 617-354-8980 or reserve a spot on OpenTable now to ensure you don’t miss out!

Note: If you have one of our awesome Gilt City vouchers, make sure to hang on to it for another visit – Gilt vouchers are not valid during Restaurant Week.

We look forward to seeing you! In the meantime, follow @ChezHenri on Twitter for more awesome news, specials and even the chance to win in one of our fun Twitter contests.

Chez Henri Hosts New Year’s Eve “Crystal Ball”

21 Dec

Dust off those fancy pants (and make sure they have a little stretch in the waist) cause Chez Henri is having a New Year’s Eve party! Chef Paul just finished designing a special four-course menu you won’t want to miss, and we’re revealing it here first. After the best meal of 2011, feel free to park your full belly across from our special guest – a psychic from Readings by Catherine – for a free peek into what the new year holds for you. Finally, toast 2012 with the night’s signature cocktail, the Crystal Ball – a delicious pairing of bubbles and pears. Sound better than standing in a sweaty top-40 club sucking down a free ounce of flat Andre? We thought so!

Make your reservation now to make sure we save you a spot! Call 617-354-8980 or visit Open Table http://www.opentable.com/chez-henri

 

New Years Menu Chez Henri 2012  

($85/pp for 4 courses)

Appetizers:
-Torchon of Foie Gras w/ spiced quince  and Sauternes
-Red wine Braised garlic sausage  w/ roesti potato herb crème fraiche
-Scallop Ceviche with avocado, lime and Ahi Amarillo
-Steak Tartare on Manchego toasts with chipotle aioli
-Lamb brochette with green olive tapenade
Buffett:
-Roast Loin of Veal with Herb Spaetzle , Smoked Paprika, Artichokes and porchini mushroom Sauce
-Grilled Venison with  Juniper and Cranberry, Potato dumplings (gnocchi) and Apple-cabbage braise
-Butter Poached Maine Lobster and Cod Loin with Uni-champagne sauce, salsify and Fingerling potatoes
-Layered Chick pea flour crepe “Lasagna” with cardomon scented eggplant, herb goat cheese and Moroccan spiced vegetables with a smoked tomato coulis
-Trout Fillets stuffed with Maine Crab with a Champagne sauce , Winter vegetable garni…parsnip, carrot, squash beets all cut the same size in a light butter sauce. Trout fillets rolled around the stuffing.
Salads:
– Frisee and Watercress salad with endive, red wine poached egg and herb croutons
-Winter green salad with apple, spiced walnuts and blue cheese
-Butter Lettuce salad with Clementines, pickled pumpkin, candied pecans and ginger croutons
Dessert:
Baked Alaska
Passion fruit Mousse  with Champagne jello….vanilla rum cake
Chocolate bombe

 

Cooking For Chef Ferran Adria

5 Dec

Last Thursday Chef Paul was honored with an invitation to cook for a reception for Catalan (that’s in Spain, yo) Chef Ferran Adria at Harvard University. Chef Adria is considered to be one of the best chefs in the world.

Here’s what Paul served:

  • Glazed Quail Breast with Cranberry Agrodolce , Saffron and  Clementine Quinoa pilaf
  • New England Clams with New Bedford Chourizo, West Indies Spices and Lime

Chef Paul O'Connell explains the Razor Clam preparation to Ferran Adria at Harvard last Thursday.

Paul and Chez Henri GM Beth Schunke plating the food.

Taste test!

2011 National Sandwich Day Face-Off Results

4 Nov

Face-Off runner-up and winner prizes (made by Heidi Kenney of MyPaperCrane.com)

WOW last night’s event with Roxy’s Grilled Cheese was awesome. A major thank you to everyone who came out and made our first ever National Sandwich Day battle such a party! Everyone walked in pumped to eat and it was fun hearing what voters thought as they dropped off their ballots. The final tally is in and we have a winner! Here’s a (kinda fuzzy) video of the awards ceremony:

Wanna see how your favorites did? Check out the results for every dish on the menu below.

___________________________

First Course

Chez’s Conch Fritters: 36

Roxy’s Fried Pickles: 34 votes

Chez’s Guava BBQ Pork Ribs: 30 votes

Roxy’s Poutine: 42 votes

66 Chez, 76 Roxy’s  – ROXY’S WINS

___________________________

Second Course

Chez’s Traditional Pork Cuban: 50 votes

Roxy’s Short Rib, Fontina and Caramelized Onion Grilled Cheese: 57 votes

Chez’s Grilled Vegetable Cuban: 10 votes

Roxy’s Mushroom Confit, Baby Swiss and Arugula Grilled Cheese: 24 votes

60 Chez, 81 Roxy’s – ROXY’S WINS

___________________________

Dessert

Roxy’s Grilled Cheese Cake: 35 votes

Chez’s Boca Negra with Spicy Peanut Brittle: 75 votes

75 Chez, 35 Roxy’s – CHEZ WINS

____________________________

How we chose a champion: Whoever won two out of the three courses took the prize. Roxy’s won the first and second courses, and Chez won dessert by a landslide. (Roxy’s ran out of dessert by the end of the night, so we stopped counting dessert votes once that happened. With only two courses left on the ballot, from then on we also only counted a vote if Chez or Roxy’s won both courses on a ballot. Just in case any of you math whiz types were counting!)

While Chez got more votes overall in the competition (201 to 192 baby!), Roxy’s took home the prize for winning more courses. We had a blast working with James and his crew, and we look forward to many years of being sandwich BFFs.

Congrats to Roxy’s Gourmet Grilled Cheese, 2011 National Sandwich Day Face-Off Champions!!!

Sarah of Chez Henri in the official #Foodfight uniform.

Chez Henri Sweet 16 Party Pics

25 Oct

Chez Henri head honchos: GM Beth Schunke, Bar Manager Rob Kraemer and Chef/Owner Paul O'Connell

On Sunday, October 16, Chez Henri celebrated 16 years and our new renovation with a kick-ass Sweet 16 party. So many great people showed up – from Chefs (Jasper White of Summer Shack, Rembs Layman of Tupelo and Andy Husbands of Tremont 647 to name a few!) to media (Boston Globe, Metro, WBUR, UpTake, EDGE Publications, and more!) as well as our awesome friends, family and loyal patrons. Even Chez Henri’s namesake, Henry O’Connell (Chef Paul’s son) made an appearance. Check out the photos and see if you recognize anyone!

Chez Henri Sweet 16 Photo Album on Facebook    

Sam Sweeney of Boston Metro

Chef Rembs Layman of Tupelo with wife Jen Deaderick and daughter Rosie

PHOTOS: Gabriel Rizzo of Golden Lion Photography.

Backdrop: ImageXpress  Lights: RULE Boston Camera