STRIP by Strega, an all-new, high-energy concept by famed Restaurateur Nick Varano, fuses together the look and feel of a sophisticated, uber-modern steakhouse with that of a sleek, high-end lounge. STRIP by Strega is a neighborhood destination that caters to guests seeking a premier location for a business meeting, while simultaneously serving as Boston’s epicenter for exceptional, inspiring dishes, creative cocktails and upscale nightlife.

Restaurateur Nick Varano

Nick Varano -Owner

The son of Italian immigrants that arrived in the United States in 1968, Nick Varano is one of Boston’s leading restaurateurs. Having grown up in the city’s North End neighborhood, it was only fitting that Varano’s first full-service restaurant, Strega Ristorante, would debut on Hanover Street within the heart of Boston’s Little Italy.

Chef Farouk at STRIP by Strega

Farouk Bazoune – Executive Chef

Born and raised in Algiers, Algeria, Executive Chef Farouk Bazoune is a talented culinary professional with 15 years of industry experience. Bazoune, whose passion for cooking expands over the course of his lifetime, possesses a natural talent and deep love for his craft that began early on in his childhood when he would assist his mother in the kitchen preparing family recipes.

Pastry Chef at STRIP by Strega

Alexandre Bonnefoi -Executive Pastry Chef

Raised in Marseille, Executive Pastry Chef Alexandre Bonnefoi spoils our palettes with mouth-watering desserts at STRIP by Strega. After his four year apprenticeship at the renowned Patissier de Mazargue, Executive Pastry Chef Alexandre Bonnefoi spent a significant amount of time at Patisserie Riederer in Aix-en Provence, France where he learned from acclaimed Master Pastry Chef Philippe Segond.

Jimmy at STRIP by Strega standing next to bottles of champagne

Jimmy Sala -General Manager

Hailing from Fushe-Kruje, Albania, General Manager Jimmy Sala immigrated to Boston in 1996. Within these 20 years Sala has developed his passion for fine service within our great city. Starting at Anthony’s Pier 4 in 1997-2000, Sala learned the level of hospitality expected by Boston’s fine dining patrons. Upon leaving the seaport, Sala joined the team at Morton’s Steakhouse where he acted as Assistant General Manager for 4 years.

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