HERE: What’s your inspiration behind the restaurant?
Haley: I’ve always thought that culturally Boston is about 10 years behind New York and Los Angeles. I don’t know why because we have the diversity and people to make things thrive in all sorts of culinary genius. I wanted to create something that didn’t feel like you were in the city, but instead maybe in Spain or Portugal. I wanted to emulate a traditional wine bar—tapas style—cheese, charcuterie boards, amazing tinned fish, and incredible wines.

HERE: Why tinned fish?
Haley: It’s been something I’ve loved ever since my travels in Spain. It’s healthy for you and packed with all the good fats and proteins that your body needs to thrive.

HERE: What’s the vibe like for date night at haley.henry?
Haley: It’s a small, intimate place that you could slip into for a quick nosh or completely lose yourself in for the entire evening—and trust me, we’ve had both! There’s something very sensual about a place that is dimly lit and cozy. It makes you feel sexy and with that, less inhibited. I think this is the way our guests feel…or at least I hope they do!

HERE: Why did you choose Downtown as the location for haley.henry?
Haley: I wanted to be involved in the rebuilding of a neighborhood and create something that residents could relate to…a place that felt familiar and, in a sense, like home. There’s nothing better than going to your local bar and sharing stories with familiar faces.

HERE: What’s the significance of “henry” in the restaurant’s name?
Haley: My parents had five daughters and we all share the same middle name as my mother. “Henry” is my father’s middle name, so I thought it only fair to share the name of the bar with my father. He actually got very injured while helping me paint the bar…he fell from some scaffolding and broke 19 bones. So, if I wasn’t thinking to initially name it after him, I certainly would have at that point!

HERE: How often will the menu be updated?
Haley: Seasonally, if not more. It’s a great way for our guests to explore the menu and come back wanting more interesting things than the previous visit. The kitchen is tiny [two burners, a panini press, warming oven, and meat slicer], but Chef Carolina packs a punch with her menu…it’s creative and flavorful in every way. We focus on small production wines that are family run so the list changes almost every two weeks. We’re constantly searching for more wine, which means tasting all the time. Not a bad problem to have!