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The Basics: 33 Restaurant & Lounge restaurant information

33 Restaurant & Lounge

33 Stanhope Street
Boston, MA 02116
617-572-3311

33 Restaurant & Lounge restaurant information
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The recipe behind 33 Restaurant & Lounge is simple: a dash of vivid imagination, a pinch of culinary creativity, and a touch of pure commitment to the best. Whether hosting a company event in their video conferencing equipped private dining room, planning that perfect quiet dinner, letting loose in the lounge, or simply enjoying the sun-kissed patio, 33 Restaurant & Lounge can provide the ideal atmosphere to suit any occasion. The menu, inspired by the classical interpretation of French & Italian cuisine, allows for both fares to highlight one another’s traditional bases.

News and Events at 33 Restaurant & Lounge restaurant

Taste of the South End 2010
Chefs from some of the South End's top restaurants will be descending upon the Cyclorama at the Boston Center ...

A New Face at 33 and Stix
Chef Nuno Alves, whose handiwork you've no doubt tasted and enjoyed at Rialto, will be taking on two new ...

Valentine's Day at Boston Restaurants
Flowers and chocolates are all well and good but how about treating your sweetie to a truly romantic evening of ...

Nuno Alves

Chef at 33 Restaurant & Lounge

Chef Nuno Alves at 33 Restaurant & Lounge

As Executive Chef of the 33 Management Group, chef Nuno Alves' first order of business: give the menus at both 33 Restaurant & Lounge and STIX Restaurant & Lounge a total overhaul. Using his arsenal of personal and professional culinary skills, he's reinventing the dining experiences at both Back Bay eateries.

Alves brings his unique perspective - honed first in him childhood home in the Azores and then in the kitchen at Rialto, where he spent eight years working under chef-owner Jody Adams.

Known for his unrelenting creativity in the kitchen, Alves' culinary perspective embraces the diversity of New American cuisine. He also works closely with regional farmers and purveyors to incorporate sustainable, local ingredients into his menus.

"I strongly believe that local ingredients offer superior quality and help support regional agriculture and economic systems," says Alves. "There are some fascinating stories behind my ingredients - from the local mushroom forager, to the family-run farm in central Massachusetts that supplies speckled, just-laid eggs. Because of this I can offer a unique dining experience and delicious cuisine."

In his free time, Alves is involved with several nonprofit organizations, including The Food Project, Chef's Collaborative, Kids Can Cook, the Greater Boston Food Bank and Future Chefs.

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Aïoli
1. noun A blend of ail (garlic) and oli (oil) in the parlance of the Provence region of southern France. Around here, we'd call it a garlic mayonnaise.
Bresaola
1. noun Thin slices of air-dried and aged salted beef filet.
Celeriac
1. noun More commonly known here as celery root.
Charcuterie
1. noun The French term for delicatessen-style items.
Chorizo
1. noun Crumbly, spiced pork sausage.
Confit
1. noun Meat (usually goose, duck or pork) that is slowly cooked in its own fat and preserved with the fat packed around it as a seal.
Gratin
1. noun Any dish covered with cheese or buttered breadcrumbs and baked or broiled.
Pâté
1. noun Ground meat, fish or vegetables blended with fat and seasonings; can be smooth or chunky, served cold or hot.
Pâte
1. noun French for dough, paste or batter.
Polenta
1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
Ragoût
1. noun A thick, seasoned stew of meat or fish, sometimes with vegetables.
Rocket
1. noun See "Arugula."
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.
Terrine
1. noun An earthenware container, or the dish cooked therein.
Yuzu
1. noun A tangy citrus fruit with flavorful rind.