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The Basics: Stix Restaurant & Lounge restaurant information

Stix Restaurant & Lounge

35 Stanhope St.
Boston, MA 02116
617-456-7849

Stix Restaurant & Lounge restaurant information
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The second Stanhope Street venue from the 33 Management Group (who own and operate the neighboring 33 Restaurant & Lounge), Stix pairs funky architectural design and a totally unique menu for a one-of-a-kind dining experience in the Back Bay.

The spare dining room, with its wooden wall panels, cork floor, and wood ceiling panels is a nod to the globally-inspired menu, which includes small plates and large plates, as well as scene stealing “stix” – delicious morsels served on flavors-infused skewers with hints of coconut, lemongrass, garlic, basil or lemon.

News and Events at Stix Restaurant & Lounge restaurant

Restaurant Week Reprieve
Boston Restaurant Week starts on Sunday - if you're not a fan of the two week long prix fixe extravaganza ...

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 ...

Holiday Savings at Boston Restaurants
Tasked with planning this year's holiday party or picking out bonuses for the folks in the office?

Nuno Alves

Chef at Stix Restaurant & Lounge

Chef Nuno Alves at Stix 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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