Not many chefs go to cooking school by way of an elite prep school. Given the hip, international flavor of Chez Henri's offerings, it surprised me to learn that chef de cuisine Corinna Mozo graduated from one nearby. In fact, Mozo told me, Chez Henri's kitchen employs a total of three graduates of Phillips Andover. Culinary delights have always been an interest of Mozo's, who in college would go back to her room and read cookbooks. Beer lovers will enjoy putting out the flames with Pilsner Urquell, on tap.
Dishes look like they are meant to be eaten.
Our friendly and competent waitress pointed out a few of her favorites to complement our meal. For starters, try the mango glazed foie gras tostones with avocado slaw, a sumptuous and surprisingly hearty appetizer of tender foie gras slices presented on circles of crisp-fried plantain. Thin wedges of avocado grace the center of the plate. Alternatively, sample the selection of Spanish cheeses, served with a dark country walnut bread. The small glass of sweet sherry that comes with it offsets the cheese flavors wonderfully.