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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

Hot Off the Vine at 33 Restaurant & Lounge
As the temperature slowly but surely rises, sommelier Paul Westerkamp hones in on some warm weather-appropriate wines in his Hot ...

Summery Wines at 33's Hot Off the Vine
As the temperature rises outside, sommelier Paul Westerkamp hones in on some warm weather-appropriate wines in his Hot Off the ...

Three is the Magic Number at 33
If the current economic climate has got you in the kitchen trying to cook at home more - put the skillet ...

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cod

at 33 Restaurant & Lounge

  • food
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Sake miso black cod with udon noddles
 
 
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.
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.
Consommé
1. noun Meat or fish stock that has been clarified.
Duxelles
1. noun Often used as a garnish or to flavor sauces and soups, duxelles is a mixture of finely chopped mushrooms, shallots and herbs cooked in butter until it forms a thick paste.
Fricassee
1. noun A thick, chunky stew of meat (often chicken or veal), vegetables and sometimes wine.
Gremolata
1. noun Minced parsley, lemon peel and garlic.
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.
Poussin
1. noun A small, young chicken.
Ramp
1. noun A wild onion.
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.
Udon
1. noun A thick Japanese noodle.