Stix Restaurant & Lounge
35 Stanhope St.
Boston, MA 02116
617-456-7849
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.
Boston Fashion Week After Party Series
Whip out those mile high stilettos and designer frocks because Boston Fashion Week is here.
Summer's Sweetest Deal is at STIX
The team at STIX is sweetening the Restaurant Week deal, offering their dinner menu for just $20.08.
Bring Home STIX's Signature Skewers
Spice up your summer barbeque by bringing home the flavors of STIX - the Stanhope Street eatery is packaging up their ...
Joshua Botsford
Chef at Stix Restaurant & Lounge
Executive Chef Joshua Botsford was born in Brazil and spent his early years in South and Central America. Although his family eventually settled in England, they regularly spent summers crisscrossing the European continent, where Botsford acquired an early appreciation for the fresh ingredients and sun-drenched flavors of Mediterranean cuisine. After earning his degree in Philosophy at Sussex University in Falmouth, England, he took time off to travel to India before settling in California, where he spent the next 6 years immersed in California-culture, working at restaurants and clubs in San Francisco and Los Angeles.
Botsford came to Boston in 1995, weaving the array of flavors and cultures he experienced over the years into a highly distinctive interpretation of the Mediterranean cuisine of his youth. He helped open No. 9 Park with Barbara Lynch, was Sous Chef at 224 Boston Street, Sous Chef for Marco Canora on Martha's Vineyard at the Tuscany Inn's La Cucina, Executive Chef at the Ascari Café in Braintree and Executive Chef at 33 Restaurant & Lounge, where his cooking earned the Five Star Award of Excellence from the North American Restaurant Association for 2004-2005.
Seeking his fortunes out west, Botsford earned rave reviews from the local media in Denver, Colorado where he opened his own restaurant, Sparrow. He was awarded the prestigious title of Top Gourmet Chef of Denver during his time there. In 2008, Botsford returned to Stanhope Street, resuming his role as Executive Chef at 33 Restaurant & Lounge as well neighboring sister restaurant Stix Restaurant & Lounge.
In addition to cooking, Botsford is an occasional contributor on the subject of food and restaurants to a number of London-based publications, including THE Magazine, London Weekly, London Business Magazine and the British Journal of Photography. He is also in demand as a presenter for culinary classes and demonstrations. His home, which he shares with wife Jen and children Annabel and Luke, bears evidence to his additional talents as furniture-maker, painter and landscape designer.
- Brioche
- 1. noun A soft, yeasty French bread enriched with butter and eggs.
- Ceviche
- 1. noun Raw fish and/or shellfish in a citrus marinade.
- Compote
- 1. noun Slow-cooked fruit in syrup.
- Foie gras
- 1. noun Expensive, silk-textured goose or duck liver that has been enlarged by a process you don't want to read about if you're going to eat this dish.
- Hoisin
- 1. noun A mixture of soybeans, garlic, chilli peppers and spices, hoisin is a thick, dark-brown sauce, used as a condiment to accompany Chinese meat, poultry and shellfish dishes.
- Nage
- 1. noun This culinary buzzword usually indicates a bouillon with (among other things) white wine, shallots and herbs.
- 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.
- Porcini
- 1. noun Smoky, meaty wild mushrooms.
- Ragoût
- 1. noun A thick, seasoned stew of meat or fish, sometimes with vegetables.
- Ramp
- 1. noun A wild onion.
- Shiitake
- 1. noun Bold and meaty, these are called "black mushrooms" on Chinese menus.
- Tamarind
- 1. noun A bittersweet spice made by drying and pressing the pulp from the fruit of the tamarind tree native to Asia and northern Africa.
- Tartare
- 1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.
- Tempura
- 1. noun Batter-dipped, deep-fried fish, poultry or vegetables.
- Terrine
- 1. noun An earthenware container, or the dish cooked therein.
- Togarashi
- 1. noun Small, red Japanese chile.
- Wonton
- 1. noun A small dumplings made by filling thin sheets of dough with a mixture finely chopped meat, seafood or vegetables.