French-Cuban Cuisine for Dinner at Chez Henri (Up to 55% Off). Two Options Available.

Cambridge

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In a Nutshell

A chef trained at Johnson & Wales University adds Cuban and Caribbean flourishes to classic French fare

The Fine Print

Expires Jan 23rd, 2013. Limit 1 per person, may buy 2 additional as gifts. Limit 1 per table. Reservation required. Valid only for option purchased. Not valid towards the purchase of alcohol. Dine-in only. Not valid on holidays or special events. Cannot be combined with gift certificates. Must use promotional value in 1 visit. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Fine-dining establishments give you options, such as “soup or salad?” and “silver platter or wax-paper-lined top hat?” Celebrate good taste with this Groupon.

Choose Between Two Options

  • $25 for $50 worth of French-Cuban cuisine for dinner
  • $45 for $100 worth of French-Cuban cuisine for dinner for four or more

The menu includes pressed cornish hen over red-kouri-squash polenta ($24) and Criollo bouillabaisse, a Latin spiced-saffron fish stew with fresh New England shellfish and a chipotle-garlic rouille ($29).

Chez Henri

Inside Chez Henri, owner and chef Paul O’Connell draws on his training at Johnson & Wales University to add Caribbean flourishes to classic French fare, earning his restaurant press accolades and seven Best of Boston awards. Appetizers include braised wild-boar sausage served over cabbage escabeche, and the pan-seared flounder entree arrives with house-made chorizo and West Indian spices. Wash down international flavors with signature cocktails and spirits or a pitcher of fruity sangria from the full bar.

Inside Chez Henri’s simply decorated dining room, handblown glass lighting illuminates warmly colored walls, and huge windows proffer views of the bustling streets between Harvard and Porter Squares. Paul and his staff also transport their delicate fare to catered events of up to 400 people, such as weddings, graduations, or the shared birthday of an NFL team made by cloning Joe Montana.

Chez Henri

Inside Chez Henri, owner and chef Paul O’Connell draws on his training at Johnson & Wales University to add Caribbean flourishes to classic French fare, earning his restaurant press accolades and seven Best of Boston awards. Appetizers include braised wild-boar sausage served over cabbage escabeche, and the pan-seared flounder entree arrives with house-made chorizo and West Indian spices. Wash down international flavors with signature cocktails and spirits or a pitcher of fruity sangria from the full bar.

Inside Chez Henri’s simply decorated dining room, handblown glass lighting illuminates warmly colored walls, and huge windows proffer views of the bustling streets between Harvard and Porter Squares. Paul and his staff also transport their delicate fare to catered events of up to 400 people, such as weddings, graduations, or the shared birthday of an NFL team made by cloning Joe Montana.

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