Yankee pot roast is a favorite at Henrietta's Table (©Heath Robbins)
Chef Peter Davis ensures that this place is one of the city’s best farm-to-table restaurants. The menu always speaks to the freshest ingredients of the season, and you might find entrees like baked Georges Bank scrod or maple-smoked grilled free-range duck breast. “Henrietta's Yard Sale” prix-fixe menus available Su-Th, $28-35. B and D (daily), L (M-F), brunch (Sa, Su).