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 ...
Stix Restaurant & Lounge
35 Stanhope St., Boston, MA 02116
dinner
- Mon-Sat: 5:30 p.m.-1 a.m.
- phone 617-456-7849
- reservations recommended
- parking nearby garage, on-street
- valet yes
- accessibility full
- capacity: 100
- credit cards
- 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.