Restaurants in Haverhill

As what he calls a third generation “falafel-teer”, Rami Cohen opened his eatery in 1991, shortly after he and his wife Mirav relocated from Jerusalem to Boston. Over two decades later, the Cohens are still crafting kosher Middle Eastern specialties, earning praise from publications such as Boston.com, which writes that “what the restaurant does it does very well.” Cooks stuff golden-fried falafel, marinated turkey shawarma, ground beef kabobs, and grilled chicken inside fluffy pitas with homemade babaganoush and hummus or splayed across a platter with a fresh salad. Guest can order their feast at the counter and take a seat inside the small restaurant, or arrange for pick-up or delivery and enjoy their meal in the privacy of their neighbor's treehouse. Rami’s also offers catering, and sells hummus, babaganoush, and tahini by the pound.

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.

SoulFire Barbeque’s chefs fashion succulent entrees and sandwiches around tender cuts of hickory-smoked ribs, pork, and chicken accompanied to the table by classic Southern sides. Each day begins when chefs load the smoker with choice cuts of meat that spent the previous night marinating in dry rubs or special brines to infuse them with flavor and keep them juicy and moist. Pork shoulders, briskets, and ribs can spend up to 16 hours tenderizing in the grill, as the barbecue pros keep a watchful eye on each succulent selection, pulling it out just as the meat starts to pull away from the bone but before it has a total change of heart. Chefs then dress each dish in a choice of barbecue sauces from around the nation, from the peppery, vinegar-laden notes favored in North Carolina to the tomato-heavy flavors beloved in Kansas City.

While they soak up extra sauce with a side of house-made cornbread, diners can revel in the sound of owner Wyeth Lynch’s other passion––soul music. Lending an air of authenticity to the restaurant’s Memphis–inspired vibe, the sultry grooves are left on 24 hours a day at the request of the marinating meats, which take inspiration from the tender croonings of Al Green.

Patrons at Gari Japanese Fusion Restaurant snag sleek metallic seats in a modern, trendy space. Beneath the undulating canopy of a black-and-white sushi bar, chefs slice and chop fresh sushi and sashimi, including specialty rolls with names such as Black Pearl, Lady in Red, and Crazy Monkey. Cooked dishes such as stir-fried noodles, teriyaki, and tempura imbue meals with sweet and tangy flavors. Fusion fare such as tuna carpaccio rounds out meals with piquant spices and insightful commentary on international affairs.

Leaning on more than 35 years of experience championing French cuisine, Sandrine's Bistro's co-owner and chef, Raymond Ost, brings the same blend of classic and contemporary flavors to Cambridge that earned him knighthood from the French government. According to the Boston Globe, Chef Ost began his culinary career at 13 with an apprenticeship in Alsace, France. Today, many of Sandrine's menu items hail from and are inspired by the region, such as traditional tarte flambées made with crispy flatbread and nutmeg-scented fromage blanc. A fireplace flickers off the zinc bar where mixologists craft specialty cocktails, pour wine, and blend liquors from an extensive bar menu. The decor is elegant, with white-draped tables popping against deep-burgundy pillars and sage walls. Chandelier light enlivens an avant-garde mirror divided into geometric shapes, and sumptuous draperies remind diners to pick their togas up from the dry cleaner.

Petit Robert Bistro channels the relaxed ambiance of an authentic French bistro where common folk can gather for comforting, affordable fare. Blackboards bearing daily specials preside over the intimate eatery where renowned chef Jacky Robert prepares a menu of homestyle French favorites. Cape Cod oysters, sautéed scallops, and Bay-caught seafood spread across plates, and meat aficionados can fix fangs into chicken dishes or the beef short-rib bourguignon or branch out to cakes fashioned from vegan quinoa. Junior foodies peruse a kids' menu laden with pintsize French favorites, including a parisian hot dog and a 5-ounce skirt steak, with all proceeds going to chef Jacky's charity committed to feeding underprivileged children in the Philippines.