The Henry Brings Excellent Service and Acceptable Food to Arcadia
When a new spot opens in town, we can't wait to check it out -- and let you know our initial impressions, share a few photos, and dish about some menu items. First Taste, as the name implies, is not a full-blown review, but instead a peek inside restaurants that have just opened, sampling a few items, and satisfying curiosities (yours and ours).
All photos by Lauren Saria Roasted Half Chicken at The Henry.
Restaurant: The Henry
The Henry in Arcadia
Location: 4455 East Camelback Road
Open: About a month
Price: $15 to $30 per person
Billed as "The Greatest Neighborhood Restaurant," The Henry arguably is restaurateur Sam Fox's most ambitious project yet -- part coffeehouse, part American brasserie serving three meals a day. And there's a full bar.
The place even looks ambitious from the outside, occupying a large hunk of real estate near the southeast corner of Camelback and 44th Street. At first glance, the giant building looks more like an impeccably stylish office (the building does house Fox Restaurant Concept's corporate offices) than a restaurant.
After you've been seated -- perhaps in a comfortable booth -- you'll be able to take in a handsome blend of such industrial touches as exposed piping and an eye-catching grouping of paintings on the walls. The "just so" design and the Stepford-ness of the servers' matching button-up/jean combos might make you feel slightly uneasy -- like you're in a movie scene in which every quirky detail looks almost natural or even accidental, but not quite.
The Henry's menu features appetizers, salads, sandwiches, and entrees, while drink offerings include "homemade" soda and tonics, beer, wine, cocktails, and coffee. Starters include matzoh ball soup and Swedish meatballs, and though the Prairie Breeze Cheddar Popovers are the spotlighted choice on the menu, our server recommended the Brie Toast ($8).
It was good -- a slice of crusty bread cut four ways and topped with Brie, pear, pomegranate seeds, hazelnuts, and arugula. Use a fork to avoid ending up with toppings in your lap and you'll be off to a satisfying, if not tremendous, start.