Chez Henri

County French cuisine and Central and Latin American cuisine make somewhat strange bedfellows, but at Chez Henri, across from the Harvard Law School, the relationship is amicable.  One of the more serious restaurants in Cambridge (it was named best new restaurant in 1994 by both Esquire and Bon Appetit), Chez Henri nonetheless has a somewhat bland, dark barroom-like interior and is primarily known for its mojitos and Cuban sandwich, made with house-roasted pork loin, cheese, ham, aioli and pickles and pressed to perfection.  Diners should, by all means, enjoy the Cuban sandwich and a mojito, but it would be a mistake not to venture out into Paul O'Connell's eclectic, intriguing menu.

O'Connell serves a "criollo bouillabaisse", a Latin-spiced saffron fish stew filled with a variety of New England shellfish (mussels, clams, shrimp, calamari, crawfish) and a chipotle-garlic rouille; a ceviche mixta with mango-lime mojo and avocado; and a cod loin with lobster-orange saffron cream, baby vegetables and buttered Yukon potatoes.  There are a number of more classically French bistro classics as well.  Chez Henri's beguiling fusion and proximity to Harvard Square recommend it as one of the better options for an upscale meal in Cambridge.


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1 Shepard Street
(617) 354-8980
Mon-Thurs, 6pm-10pm; Fri-Sat, 5:30pm-10:30pm, Sun, 5:30pm-9:30pm
    Paul O'Connell, Chef
    Brian Rebello, Executive Chef



    • Zagat : 24


    • Blanquette de Lapin - Homemade Cavatelli Tossed with White Wine Braised Rabbit, Cream & Herbs
    • Red Wine Braised Wild Boar Sausage - Over Manchego Roseti with Cabbage Escabeche & Herb Crème Fraiche
    • Cod Loin - with Lobster-Orange Saffron Cream, Baby Vegetables and Buttered Yukon Potatoes
    • Pan Seared Flounder - Served over Yukon Gold Potatoes, West Indies Spiced Lobster-Coconut Nage with Wellfleet Clams, Chorizo & Lime Aioli
    • Cassoulet a la Toulouse - White Beans, Garlic Sausage, Braised Lamb
    • Cubano (Cuban Sandwich)