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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.

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33 Restaurant & Lounge

33 Stanhope Street, Boston, MA 02116

dinner
  • Sun, Tue-Sat: 5:00 PM - 11:00 PM
bar
  • Tue: 5:00 PM - 11:00 PM
  • Wed-Sat: 5:00 PM - 2:00 AM
lounge
  • Wed-Sat: 9:00 PM - 2:00 AM
  • phone 617-572-3311
  • reservations recommended
  • parking on-street
  • valet yes
  • accessibility full
  • capacity: 70
  • credit cards
  • food
  • chef
  • info
OpenTable.com

617-572-3311

website

 
 
Dictionary
 
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.