A new neighborhood restaurant, Henrietta, has quickly become a notable dining destination since its opening last year. Owned by Max Lesser and led in the kitchen by chef Alexis Brown, the establishment offers a blend of approachable yet distinctive cuisine that appeals to a varied clientele.

During daytime hours, Henrietta serves deli-style sandwiches and salads that emphasize fresh, flavorful ingredients. One standout item is an Italian sub featuring spicy capicola, accompanied not by traditional fries but by a generous portion of smashed potatoes. These are enhanced with garlic aioli and topped with Parmesan cheese, providing a rich and textured side dish.

In the evening, the restaurant shifts to a more concise menu that highlights familiar dishes reinterpreted with creative flair. Options include beef tartare, tuna crudo, half-chicken, and rigatoni. The half-chicken dish is presented as a deconstructed Caesar salad, incorporating fuchsia chicories, warm croutons, and a tangy dressing with notable vinegar sharpness. The bluefin tuna crudo is prepared with a vibrant calamansi and blood orange vinaigrette, noted for its refreshing citrus notes.

Complementing the menu is a thoughtfully curated wine list assembled by sommelier Katie Vonderheide. The selection is described as small but eclectic, designed to be accessible and to complement the restaurant’s diverse offerings.

Henrietta has been praised for creating an inviting atmosphere that maintains a familiar, neighborhood feel while delivering dishes elevated by Brown’s culinary expertise. The combination of innovative flavors, thoughtful beverage pairings, and a welcoming environment positions the restaurant as a noteworthy addition to the local dining scene.