Haley.Henry – Number 38

Did we miss one?  No, Unfortunately number 39, Cultivar, has closed since the Boston Magazine article.  So we’re moving straight onto the wine bar Haley.Henry, which for us is only an 8 minute walk away.

Haley.Henry is a very small wine bar, serving food using only a small oven and a two ring induction hob.  Most of the seating is at the bar or at high window seats and any cooking can be seen right behind the bar.  I think I counted about 12 bar seats and then there are 2 tables of 4…that’s it.  And unless you are 4 or more, no reservations.  Good luck.  We went on a Wednesday evening and only had to wait 5 minutes.  I’m suspecting on a more popular night, people will be seen waiting outside as there really isn’t anywhere to stand inside. 

Haley.Henry is a wine bar, so of course we drank wine.  The wine menu, however, is a little challenging unless you’re very well educated in that area (we thought we had some knowledge, but it turns out our knowledge is limited to Europe).  The wines are small production, so I have to say most of them were a total mystery to us.  You are however able to order a half bottle of any wine, and with some help from our waiter we sampled two different wines that we had not had before.  I’d love to divulge what we had, but I actually can’t remember it was so obscure – very enjoyable though.

Food – due to the lack of cooking apparatus, as previously mentioned, the menu is a lot of small plates, charcuterie and tinned fish.  This latter item seems to be the trend right now and has even prompted an article in this month’s Boston magazine.  Quality tinned fish, simply served with a bag of salted crisps (‘chips’ in US talk) and aioli sauce.  We were advised to try the crisp, topped with fish, a little salt and aioli.  The tinned sardines were really good quality and very tasty.  I personally would have preferred some bread rather than the crisps.  The fish comes in very good quality oil and it’s a shame not to have something to mop it up with (sorry LDL levels).  We also had a charcuterie board with meats and pâté and homemade rustic bread.  I leave the next for last as it was by far the best (thing I’ve tasted in Boston…maybe?).  The prime rib slider, only a small bite, but so delicious it evoked an emotional ‘woah’ moment.  We shared one between us….don’t.  In fact, order two each, so good.  Beautiful tender meat and onion jam in a toasted bun, I don’t know why it’s so good, it just is.  Clark wants to go back just to have more of these.  I will be there.