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21100 Pacific Coast Hwy. (Huntington St.) Send to Phone
A Huntington Beach ocean view provides the backdrop for a modern dining experience crafted by a skilled chef.


Breakfast & Dinner daily

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THIS RESTAURANT HAS CHANGED NAMES Henry's Restaurant, Huntington Beach, CA

Operations may be disrupted due to COVID-19. Be sure to contact the restaurant to find out its current status and offerings.

THIS RESTAURANT HAS CHANGED NAMES Henry's Restaurant Restaurant Review

About the restaurant & décor: As the flagship restaurant for The Waterfront Beach Resort in Huntington Beach, Henry’s deftly straddles the line between luxury and relaxation. Breezy blues pop from neutral hues inside, and coastal views from the sprawling outdoor patio seem to coax the adjacent Pacific Ocean just a little closer — particularly with a craft cocktail in hand. The restaurant does not rest on the laurels of its pristine environment. In fact, it swings the other way, confidently allowing epicurean exploration reign without question. Its assurance is justified thanks to chef de cuisine Kenny Seliger, a thoughtful and skilled chef who formerly worked at Bouchon in New York and The Loft at Montage Laguna Beach.

Likes: Relaxed vibe that emanates from the décor.
Dislikes: No gin-based specialty cocktails at the bar.

Food & Drinks: Seliger is in full control of the contemporary menu, whose constant changes stem not only from seasons and ingredient availability, but also from a sense of creativity inspired by a culinary curiosity. This results in dish upon dish that encourages the local dining scene to break free of its comfort zone; those guests who do will be rewarded with finely presented plates whose every component shines through with purpose and, ultimately, pleasure. We recommend letting Seliger and his team take the wheel via one of the reasonably priced prix-fixe menus. Doing so may lead you to encounter the refreshing raw king salmon bowl with triticale wheat berry and house-made kimchi; lobster with green grape, almond and fennel dressing; pork belly with EVOO poached peas and salt pea vichyssoise; or rib-eye with a preserved Meyer lemon accoutrement. Of course, you can pair these dishes with wine, and the list features a solid roster of exemplary California labels. If you choose your own adventure, be sure to save room for the passion fruit mousse with raspberry jelly and chocolate sable at meal’s end.

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