Revisiting Peter Davis: Henrietta's Table and Noir in the Charles Hotel, Harvard Square
PROFILE Three IN THIS SERIES: REVISITING BOSTON CHEFS AND THE COVID-19 PANDEMIC
What has been the major change since we last connected during our summer interview?
We have gone through phases of opening outside only to limited inside and outside. Diners were coming inside at a steady pace until positive test results increased and weather decreased for outside dining comfort.
Do you offer winter outdoor dining and can you describe it? What would I need to wear to stay comfortable?
We still have our patio set up with heaters and offer blankets to anyone wishing to dine outside. Depending on temperature and wind you will need to dress appropriately.
What is available on your winter menu?
We are offering a full menu breakfast, lunch and supper seven days a week between Henrietta’s and Noir.
How is the restaurant, cooking and preparing your menus now as opposed to pre-pandemic times?
We prepare everything to order as business requires. Our production has been scaled way back. I don’t ever remember ordering as little as we do from our farmers and suppliers. We run with limited supply and if we’re out we’re out to keep the product fresh and wholesome.
Have you adapted a winter takeout menu?
All our food travels quite well. We have spent time on finding the right containers for the right item.
What dishes are the most popular for takeout?
Pretty even across the board. A lot has to so with the weather.
What do you see happening in the coming months?
It’s very, very scary. Business levels have been rapidly declining in recent weeks. We will maintain as long as we can and have great support from our ownership to do so.
When the vaccine arrives and the pandemic subsides, what are the top three things you will do first?
Breathe a sigh of relief. Hopefully people will get comfortable with going out again. I think the whole scene will change, many will remain working from home and have become accustomed to cooking at home.
Can you tell us your most challenging moment since the onset of the pandemic, and your most positive highlights?
Challenging: trying to stay focused and positive with business being so slow. Positive: the staff that have been super supportive of our efforts to keep going. They have been very thankful for the work we can give them and very understanding of the cutbacks we are all going through.
How have you been both personally and professionally grappling with life surrounding these tough times? What’s your source of relaxation and/or method of survival?
It’s hard but I keep reminding myself that it’s harder for many others than it is for myself. Many people are out of work, schooling from home while trying to work at the same time. I try to keep busy, consistently trying to think of ways to improve the business demand to create work for the staff.
Finally what would you like to see for 2021 in the face of a new chapter—medically, politically, and spiritually?
I can’t wait for a political change, this nonsense has to be over. I hope we can come to grips with the pandemic and stop the spread, deaths and suffering. For the hospitality business I hope for a speedy recovery where we all can feel safe outside of our homes again.
This interview appeared as an online exclusive in January 2021.
