Boston's 33 Restaurant & Lounge Unveils Spring 2004 Menu Featuring Low Carb Menu Options!

In an effort to serve the needs of guests who are currently following a low-carbohydrate diet plan, 33 Restaurant & Lounge is happy to announce that in conjunction with the release of their Spring 2004 Menu they are offering numerous items that are low-carb options”. Carb-conscious guests can now effortlessly request dishes - marked with a heart”- that can be prepared with minimal net carbohydrates and without sacrificing taste. Guests will find appetizers ranging from Caesar and Goat Cheese Salads to Poisson Cru and Jumbo Shrimp simply irresistible. An entrée selection featuring Halibut, Seared Yellow fin Tuna, Roast Chicken and Filet Mignon will easily fit into this popular "low carb" trend. 33 Restaurant & Lounge is proud to be Boston s first restaurant - of its caliber - to actively cater to low-carb dieters and anticipates an influx of new diners.

(PRWEB) March 24, 2004 -- In an effort to serve the needs of guests who are currently following a low-carbohydrate diet plan, 33 Restaurant & Lounge is happy to announce that in conjunction with the release of their Spring 2004 Menu they are offering numerous items that are low-carb options”.

Concept:
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. The essence of this equation is to provide our customers with a fete of absolute enjoyment; a place where nothing is beyond your wildest dreams.

Imagine- if you can, a destination with every amenity under one roof- each room providing a multitude of options. Whether hosting a company event in our video conferencing equipped Private Dining Room- affectionately known as ‘La Galleria, planning that perfect quiet dinner, letting loose in the lounge, or simply enjoying our sun-kissed patio, we pride ourselves in providing the ideal atmosphere to suit your mood.

Design:
Co-owners Greg Den Herder and Igor Blatnik, in collaboration with 3SIX0 architectural designers Chris Bardt and Kyna Leski, have created a spatial experience from light and the creation of colors only seen in paradise. Highlights of the design include sensuous LED lit stairwalls that become the bar as one moves through, purple heart floors, rolling maple ceilings, and brick arches- collectively producing a feeling of prismatic warmth”. All the while, a state-of-the-art sound system unobtrusively surrounds guests with the latest beats.

Cuisine:
Inspired by the classical interpretation of French & Italian cuisine the menu carefully allows for both fares to highlight one anothers traditional bases. Offerings such as freshly made pastas, a selection of carpaccios, authentic thin crust pizzettas, elegant tartares and perfectly prepared filets make the experience at 33 simply unforgettable.

Further accentuating the spirit of the carte du jour is the constantly changing and extensive 300-plus wine list featuring selections from both France & Italy, with a focus on small yet significant producers. Patrons and connoisseurs alike are privy to an exclusive wine list that generously provides for the perfect night.

The Team:
This seductive new meeting point is all under the guidance of highly acclaimed Executive Chef Joshua Botsford. Joining forces with a powerhouse of celebrated chefs- Chef Botsford has studied under a skilled group including Barbara Lynch (3 time James Beard nominee) and Marco Canora (famed Executive Chef of Craft, NYC). Chef Botsford comes to 33 Restaurant & Lounge from No. 9 Park and continues to impress us with his magical creations.

Greg Den Herder & Igor Blatnik met in high school in Switzerland and have known each other for over 21 years. 33 Restaurant & Lounge is a combination of their ideas from their experiences and travels around the globe. It is their hope that you are able to share in the creation of their dream.

To View The Full Spring 2004 Menu please visit: www.33restaurant.com