[vc_row][vc_column][vc_column_text]STRIP by Strega’s Executive Chef Farouk Bazoune masterfully executes the perfect dishes for this modern steakhouse.
What makes the insatiable meals so particularly delicious? Chef Farouk Bazoune emphasizes that the indulgent creations at STRIP by Strega are completely done in-house. In the “scratch kitchen” at STRIP by Strega, there is an assortment of fresh fishes which are purchased every morning from Bazoune’s own private fish market. Every herb which accentuates the already delectable food is prepared completely from scratch. Culinary mastermind Chef Farouk Bazoune expresses his passion for local ingredients:
If I could plant it downstairs, I would do it myself.
When it comes to STRIP by Strega’s signature steak, Chef Farouk Bazoune only uses prime-cut which is perfect for dry-heat cooking, broiling, roasting and grilling. Some of Chef Farouk Bazoune’s most popular steaks include the succulent Prime Porterhouse and “Niman Ranch” Prime Sirloin. While the beautifully presented and naturally flavorful steaks draw in quite the crowd, STRIP by Strega aims to branch out from the typical steakhouse.
Chef Farouk Bazoune has crafted dozens of full-flavored seafood dishes, including the signature Seafood Tower which consists of oysters, clams, shrimp, crab claw and lobster tail. The specialty seafood served at STRIP by Strega in Boston’s Back Bay is ideal for food-enthusiasts seeking high-quality food at an affordable price.
Regulars at STRIP by Strega won’t grow bored of the unique dishes; Chef Farouk Bazoune changes the menu three to four times per year, concocting meals that fit with the changing seasons. However, you won’t see the distinctive Veal Tenderloin or Tuna Tartare leaving the menu anytime soon as these are STRIP’s signature dishes.
Now with the perfectly crafted Executive Lunch Menu, there are a variety of light meals to choose from at only $25 per guest! Come into STRIP by Strega for a refreshing cocktail, melt-in-your-mouth desserts or a slew of palate-pleasing entrées.