haley.henry is a wine bar built around a revolving list of responsibly sourced, natural, small-production wines, including a half-bottle program for drinkers who'd rather sample than commit. The room is tiny, squeezed into a back alley in Downtown Crossing, with a kitchen scaled to match. Owner Haley Fortier runs the place.
The food side leans into tinned seafood sourced from overseas, alongside ceviche, crudo, charcuterie, and cheese. Dishes have included a snap pea and apple salad and a black bass ceviche with coconut and honey. Executive Chef Kathryn Britten, who spent years cooking in sushi restaurants in South Carolina before returning to New England, runs the kitchen. The Weiner Wednesday series — hot dogs built for the bar's recurring theme nights — has become its own fixture.
The James Beard Foundation named haley.henry a semifinalist for Outstanding Wine Program in 2019.
The food side leans into tinned seafood sourced from overseas, alongside ceviche, crudo, charcuterie, and cheese. Dishes have included a snap pea and apple salad and a black bass ceviche with coconut and honey. Executive Chef Kathryn Britten, who spent years cooking in sushi restaurants in South Carolina before returning to New England, runs the kitchen. The Weiner Wednesday series — hot dogs built for the bar's recurring theme nights — has become its own fixture.
The James Beard Foundation named haley.henry a semifinalist for Outstanding Wine Program in 2019.