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33 Restaurant -- New Chef, New Look
Story by James Ringrose
Summer is over, back to school for some, time to hit the hot-spots for others. We were invited to stop by at the 33 Restaurant and Lounge, to meet with the new chef Anthony Dawodu and to check out some renovations and an all new menu.

The 33 Restaurant has been around for awhile and was know for a blend of classical French and Italian cuisine. It's a trendy, cool place that is centrally situated at 33 Stanhope Street close to the Back Bay "T" station.

Nothing stands still in the restaurant business and owners Greg Den Herder and Igor Blatnik have given the 33 a new look and taste for the fall season. Their revamp includes a new chef, new decor and an all new menu.

The biggest of these changes is certainly the arrival of Chef Anthony Dawodu from the Aujord'hui Restaurant at the Four Seasons in Boston.

Anthony was born in New York, but grew up in Nigeria. His eclectic background, combined with his Four Seasons' experience allow him to confidently serve exotic and edgy dishes with great style. During the course of the evening, we talked with him and sampled such delicacies as "Jumbo Scallops with Potato Spaetzle with Shitake Mushroom and Sea Urchin Nage".

I am the world's leading self appointed tuna expert and as such have to report that the Pepper Crusted "Ahi" Tuna was simply delicious. Once again, Anthony adds a twist, even to this fashionable dish with a garnish of "Cauliflower Puree and Curried Artichoke Barigoule". Definitely a very high "yum" factor.

From the frantic way folks were grabbing every last dish that appeared, everyone seemed to agree that Anthony is onto something special with his new menu.

Greg Den Herder sure knows how to put on a good party and everything was excellent. We enjoyed some fine Moet & Chandon Champagne and Fris Vodka. The drinks were courtesy of Martignetti Companies and Horizon Beverages.

Greg was eager to point out some of the new decor in the 33 while we ate. This two level brick building lends itself very well to the ultra modern styling that Greg has applied. Every single piece adds to the whole and it creates a very distinctive and cohesive interior.

There is some great lighting for the brick walls, which are adorned with large photographs taken by local photographers. The pictures are brilliantly presented in clear perspex hangings. They add an overall studio feel to the restaurant. It dawned on me later that the main dining room feels like a designer decorated New York loft with an over-sized bar in the center. Lighting is low, but not so dim that you can't see the food or the menus.

The main first floor dining room features the large central bar. Downstairs is a second dining area and a further bar with seating and lounging areas. Outside the patio seats 40 for that late summer lunch or dinner.

All-in-all we were very impressed. Greg gets very high marks for a well executed launch party. The new chef Anthony Dawodu is definitely a winner and the revised decor make this one of the hippest contemporary dinning establishments in the Back Bay.

33 Stanhope Street close to Back Bay "T" station in a quiet side street is on two levels with a patio out front
Greg Den Herder and Igor Blatnik proudly sandwich their new chef Anthony Dawodu
Pia talks to Anthony about the new menu
Local photographers provide some very cool backdrops to the dining room
I suspect that the large ice sculpture of "33" that adorned the bar will have melted by the time you visit the restaurant
Edgy, high design decor is everywhere The lighting is spectacular in the downstairs bar
Folks grabbed every dish that came out of the kitchen -- the food was delicious Sirloin of Beef and Rack of Lamb were expertly carved and served to a long line of adoring Atkins fans
The appetizers were delicious and indicate that the regular menu is going to be worth a serious try out Pia selflessly tested the chardonnay for quality as she enjoyed the atmosphere and fun
 

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