Stir

I went for a lovely afternoon here. They were sampling some things and having a huge cookbook sale. The space is small but seems perfect for intimate cooking lessons. My review is mainly for the incredible cookbook selection and they were even having a sale. Its such a well curated selection, the perfect place to come for your foodie friend. I got some great recommendations and have been pouring over the books ever since. I can't wait to sign up for a class!

Absolutely amazing. The food, the people the experience are all amazing. Seats only ten people so book early. Expensive but is money very well spent. Wine pairings are great and progress just as well as the menu does.

Truly a unique dining experience. Enjoy a delicious dinner with a small group of new friends and get a very informative lesson on cooking and food. Definitely repeatable as well since the dinner themes and lessons change with the seasons.

Want to have Top Chef winner, Kristen Kish teach you how to cook with nine of your friends? Stir is the place to be! Head over to their website to make a reservation and get hands-on experiences with the best beast over the stove!

Amazing experience! Both the Chef and the Sommelier were great! They were approachable, knowledgeable, responsive, resourceful and engaging (all at once). We will be back!

Not only was the atmosphere competely unique, but I can't remember the last time I had a meal with more Wow moments!

Second time there...awesome food and a really fun experience!

Stir is not just a restaurant, it's an experience. Nestled in the South End in between B&G Oysters and The Butcher Shop is an innovative and fun way to experience fine dining. Pre-paid reservations are made easily online and include tax + gratuity. You select the theme that you would like to experience. They offer hands on classes or cooking demonstrations where the only thing you need to lift is your fork and wine glass. Of course we chose the latter. The whole experience was interactive and delicious. We asked the chef a bunch of questions which he happily answered. Every wine pairing was fantastic and complimented the flavors of the dish! I would definitely recommend this for date night or for an intimate group dinner.

Foodies take note, this is the ultimate 5 star experience. I was lucky enough to receive this as a gift and a gift to my taste buds it was! Unlike regular cooking classes, this is more akin to having your very own gourmet chefs and sommelier hosting a very intimate dinner for a table of 10 (see pics and video). Each night debuts a different culinary adventure and on ours, we got to partake on their wonderful Shellfish & Citrus spread. Every course was meticulously created with all the freshest, highest quality ingredients and the chefs would explain how each were prepared and share tips on how to cook it perfectly from scratch. Some dishes like the raw oyster with the sweet mignonette sauce, scallop ceviche and crab salad were made more delicately to preserve that fresh seafood taste while others like the fried clams, shrimp romesco and tuna dishes showcased a more bolder taste with Asian and Mediterranean flavors which paired beautifully with their mild red wines. Everything tasted divine. And the staff? So friendly! It was like having a couple of really good friends hosting and cooking up a storm at their house. We couldn't have asked for a better night out. Absolutely recommend this to anyone looking for something just a little more out of the box. It's a bit pricey but you won't regret it!

The kitchen space can seat maximum of 10 people and thus creates a intimate feel. The food is cooked in front of you - it was really cool to watch the pasta being made live. Food was great and we were given short explanations on the wine pairings throughout. Maybe it was because the food is so fresh - but one of us had a bug crawl in the food... Overall really great experience - taste is superb and as expected of a place of this caliber and pricing. Just nothing memorable that'll make me want to run back here over the many other high end places.

It's easy to muck up an educational dining experience: the polarity of too much chatter vs. radio silence, waxing the magic of sous vide when not a single soul in attendance has the hardware, serving shitty wine. Stir does none of these, and in this glorious avoidance, succeeds magnificently. First, there's a dedicated chef to this game, and as much as I love guest appearances, most chefs de cuisine can be found (spoiler alert) in their own kitchens. Therefore, not only are you benefiting from a book-based culinary class, you're eating at a new restaurant. Two birds, one stone oven. Telling you about our class will likely be futile, as the curriculum and inspiration changes weekly, but I'mma do it anyway. A History of Food in 100 Recipes did not, unfortunately, featured 100 courses - most of which would have been broths and breads, I guarantee it - but a culled menu sampling from landmark classics: Welsh Rarebit, from-scratch Spaghetti Carbonara, Quail and Couscous, Beef Bourgignon and a succulent chocolate and cherry soufflé. Every plate exquisitely prepared by Eric LeBlanc; every wine masterfully paired (and generously poured) by their skilled sommelier; every knowledge nugget pulled from the pages of William Sitwell's compilation. It was a wonderfully humble, incredibly intimate experience that easily attracts a groupie core. Because, well, Stir rocks. Got a food geek you want to romance? Stir. Piss off the better half and find flowers passé? Stir. Double date and it's your turn to find something truly unique? Stir. Bond wants a martini? Well...

Wonderful experience, fantastic host, a convivial atmosphere that is more dinner party then fine dinning. The food and wine pairings were spot on. I would love to have learned more about the book and authors to connected to the meal. Great experience. Can't wait to go back!

Stir provides an intimate private dining experience for up to 9 people, set in their kitchen with bookshelves full of cookbooks and a single bathroom. The chef and wine sommelier are the only staff present throughout your meal, explaining each course and wine pairing to every detail. The location is set directly next to the Butcher Shop and across the street from B&G Oysters, completing the ultimate Barbara Lynch triad in the South End. RESERVATIONS: Look up their class schedule online and e-mail reservations@stirboston.com to reserve a class. The classes fill up so quickly that I ended up signing up for waitlist spots and got multiple openings last-minute. I would suggest looking into classes a month in advance! Before coming in, I thought it would be an interactive cooking class where we would help prepare the meal, but in reality the chef just cooks in front of you and shares techniques from a specific cookbook. They will lay out some of the prep work required, and share tips on how to cook the course. Our wine sommelier shared each wine's origin, flavor profile, and ideal food pairings. In total, we had 5 courses with 5 different wines from Michael Psilakis' "How to Roast a Lamb: New Greek Classic Cooking." At the end of the meal, we received this cookbook! We can now attempt to duplicate this amazing experience at home. This was the most unique dining experience to date, and my boyfriend and I agree that Stir tops Barbara Lynch's restaurants.

If you enjoy cooking in any shape or form and love food and wine then stir is the place for you! It is an intimate cooking setting with up to 10 people. It is a one on one cooking experience where an executive chef cooks for you and teaches you different recipes and tips and tricks based off the themed class you take. We had brunch, theme a perfect day for a picnic. Chef sam did an amazing job! We started with a light salad paired with a white wine, which was constantly refilled as needed. Some of the foods we had were pre-cooked / prepped, so for example the pickled radishes on the salad were done ahead of time, not all food provided was cooked in front of us, which is fine but with the price tag attached i expected every step to be shown. Then we moved on to a meat and cheese plate which was divine! It had prosciutto, a zesty goat cheese spread, hake pâte, duck liver pâte, and a veggie compote paired with grilled crustini breads! It was the fav by everyone! Chef sam did amazing on this one! As we ate we again had new wines and fun conversation with our group. The tea sandwiches were next...egg salad and cucumber sandwiches on Brioche...yum yum Lastly it was time for the beyond exquisite dessert! A strawberry fig rhubarb tart. Covered with raw sugar and baked to perfection! It was sweet but not too sweet. A perfect way to end our indoor picnic experience. Also the sparkling sweet red dessert wine in which it was paired was amazing! I honestly had high hopes for this place and boy did they deliver. Chef sam and chef merrick had great personalities. They were friendly, they didnt mind the questions we asked, sociable with our group and overall great chefs! I def. Would go back again, maybe for a dinner meal though. The price was a bit high, but take into consideration the experience alone,the wines, a 4- 5 course meal, a learning experience and being in the presence of an executive chef! Worth every penny! If you want to try good food with fun atmosphere and learn a thing or two about cooking, then give Stir a chance !!

Stir is a foodie's dream. Part of the Barbara Lynch gruppo, Stir allows customers to interact with and learn from chefs in an intimate environment. I had heard about Stir and had it on my bookmarks for some time, but I really became interested in attending a course after getting to know Kristen Kish on Top Chef. At the time, Kristin was the chef at Stir and I was so excited about the opportunity to try her food. Apparently I wasn't the only one, because the Stir website crashed from too many people trying to book classes after she won! My boyfriend and I decided to sign up for "Season for Saison" last Sunday. Unfortunately (but fortunately for her!) Kristen is now the Chef de Cuisine at Menton, so she wasn't cooking for us. It was still an incredible experience and I really hope to go back and try more classes. We arrived for our 6 o'clock class a few minutes early and were sat around a counter with 7 other guests. The room was very small -- there was hardly any room to walk around the table! In addition to the 9 guests was the chef (Jason) and the very knowledgeable Christine who put the class together and conceived of the menu. In front of each chair was the night's menu and some paper to take notes on. We started the night by getting to know each other and talking about our favorite summer beers. And then the food started! The first course was a house cured Oregon Wild King Salmon with creme fraiche, Siena Farms beet, orange and radish, paired with Brasserie Dupont Saison. I loved the clean flavors in this dish and was especially a fan of the radish. Our second course featured some beautiful beer battered hake (fried in a restaurant across the street), which was served with a potato & fennel salad, homemade tartar sauce and topped with lemon confit. This was definitely one of my favorites of the night. The fish was cooked perfectly and the tartar sauce was amazing. The fish was paired with Green Flash Saison Diego, which was both my favorite pairing and beer of the night. The next course was the one I was most excited about: Miso Ramen with hand-cut noodles, an onsen egg, pork jowl, mushrooms, and lots of other good stuff! I'm sad to say this is the first time I've had ramen and I loved it. The broth was so delicious, the mushrooms had that strong umami flavor, and the egg was perfectly cooked. The ramen was paired with High & Mighty Pas de Dieux, another great combination. By this point I was very full -- the portions were huge -- but we still had two courses to go. The fourth course was a charmoula-rubbed Misty Knolls chicken, served with turmeric cardamom jasmine rice and braised greens. For someone who doesn't really like chicken, this was fantastic. We all got to choose between white and dark meat (I chose white), and the chicken was super moist and the skin was crispy and flavorful. The rice was perfectly cooked and I loved the braised greens. This course was served with Pretty Things Americaine Jack d'Or. Our final course was appropriately a cheese course! The cheese was paired with Jolly Pumpkin Farmhouse Ale Bam Biere and was served with local honey, hazelnuts, pistachios, preserves and crackers. A great way to end the meal. I left the class with a head full of facts and a very full and satisfied belly. The classes are pretty pricey, but remember that you are paying not only for fabulous food, but for an experience you can't get from a restaurant. When else do you get to watch a chef cook and ask questions as they do so? The environment was very casual and I felt more than comfortable to make comments throughout. The level of knowledge around the table varied and I never felt embarrassed or intimidated about asking a question. I can't wait to attend more demonstrations!

Such an amazing experience, one of the best you can have in Boston. I signed up for one of their sushi demonstrations. At first I thought this would be more of a class but it is definitely a demonstration and an unbelievable dining experience. It was like having Julia Child in front of us serving and teaching at the same time. I tried a bunch of different fish and learned a couple new techniques I could use at home. At $140 it seemed expensive at first but considering you pretty much have as much wine as you could reasonable want it was actually a good value. The set up is basically you and around 8 or so other diners while 2 chefs cook and demonstrate while the sommelier serves and tells you about the wine. Other reviewers were spot on about the people you are dining with. Everyone was very friendly and interesting. A highly recommended dining experience in Boston. In order to make sure you get a reservation here check their website and be aware of when their next group of demonstrations opens up for reservations, they fill very quickly.

After Kristen Kish won Top Chef, Stir's popularity suddenly exploded. In fact, their website crashed when tens of thousands of people tried to access it when the upcoming class schedule was released. I, too, am a Kristen fan -- hey, she is an Asian gal who cooks French food, how cool is that?! More than that though, I am obsessed with reading through cookbooks. Stir is also a cookbook store, and their chefs constantly test out recipes from different cookbooks. This is why I wanted to check out Stir. Although Stir is advertised as a cooking class, it is more like a demonstration dinner. Most of the prep work is done way ahead of time, and the last steps in cooking and plating are done in front of the guests. Stir only seats 10 people per evening, and if the other guests attending are cool and sociable, the evening turns out to be very much like a fun dinner party. At $165-$250 per person, the food is not up to par as Michelin-rated restaurants with that kind of price tag, but regardless, it is the Stir experience one pays for. To all you Kristen Kish fans out there, don't fret, she is now the Chef de Cuisine at Menton, so will be phasing out at Stir. I anticipate it will be much easier to book a class here after this initial wave of Kristen Kish craze blows over and the nation stares at the TV screen for another chef. And you wonder why the obesity epidemic continues to grow. :)

My friend Jane goes to Stir a lot. I call her "Stir groupie". I agreed to go with her and find out for myself. We went to Joe Beef cookbook class. It was an interesting experience. You and 9 other strangers sit at a kitchen island while a professional chef cooks in front of you and a server keeps filling up your wine glass. We had a five course meal paired with wine and the food was amazing. My only issue was that I felt discriminated against, because the server's friend and all other people who are frequent at Stir got bigger and nicer portions than me, a first-timer. The bone marrow I got barely had any marrow while the server's friend got a huge marrow. I know this is silly and I'm just joking. Our chef was James and the server was Abby. If you can get in to one of Stir's demonstration classes, do it. It's a great experience, a bit pricey though. $165 per person, cookbook included, no tipping.

let me start by saying, this place is not cheap, at $250 a pop for a private dinner. but it's a great experience for the price you pay. the place is very cozy, well-designed, and equipped with high-end appliances. yes it's small enough to fit 8 comfortably (i would imagine 10 would be a bit cramped), but everything is nicely fitted into the small space it has. *i* wouldn't mind a kitchen like that. serious. don't have to explain how this works as other reviewers have that covered. except that we booked the whole place for the night (between the 8 of us) for a bachelorette party. heard from the coordinator from our party that Abby (the admin side, i presume) was very thorough with the planning emails, from selecting the menu to making sure everyone's dietary restrictions/allergies were covered; she even picked the music our bride-to-be likes! chef Jason, on the other hand, was very cheery and relaxed in his zone by the open kitchen. most of the stuff was indeed prepped, making the actual cooking seem effortless. but then, Jason did give us a good demo, along with some very useful cooking tips. Abby served, poured wine, cleaned, helped out, and joined in conversations we had. both were very friendly, entertaining, knowledgeable, and extremely accommodating. an example would be Jason showing us how easy it is to make semolina pasta dumplings; i asked about other flours (with gluten-free in mind but i didn't specify). he then went ahead and actually SHOWED us (not just talked us through) how to make another batch w/regular flours and eggs, even if that meant Abby had to run out to get more eggs. another example: seeing his perfectly oiled cast iron pans, we commented about how ours at home are untouched, rusted, and on way to the dumpster. Jason exclaimed and told us to keep them; he then went and showed us how to "clean" his pan with oil and salt so it would stay seasoned and useable. he even offered us to bring in our pans for them to use for a night, and they would clean/season for us for free! where do you get this kind of warm and personal service anywhere else?? food... yes there are some ups and downs, but i won't expect one chef to be well-rounded in every category. the food was fresh, well-made, and very high quality in general, though not the absolute best i've had--especially when once spoiled by all the delicacies found in nyc. at the end of the day, still a superb experience to enjoy on special occasions. definitely a great treat to have someone cook for you for the day, even show you a thing or two about a thing or two. would definitely go back shall the occasion arises, and the budget would allow. p.s. their wall full of cookbooks contain some house copies and many for sale. walk in to take a look some time even if you're not going for a class!

Amazing experience! Both the Chef and the Sommelier were great! They were approachable, knowledgeable, responsive, resourceful and engaging (all at once). We will be back!

Can't say enough good things about this place. Intimate space, wonderful staff and the food was unbelievable.

OK, simply put? One of the best things I have done in Boston EVER. My friend signed me up for a class for my birthday. I had never heard of Stir before but I love cooking/eating, so I was excited. And then the class was 100 times better than I thought it would be and some of the best food I've ever tasted. We went for the pasta class with chef Ben Elliot and learned how to make our own pasta, ricotta, gnocchi, and tons more. Ravioli with an egg yolk inside covered in a butter sauce? If I died right then, I wouldn't have cared. My other favorite dish was the wild mushroom lasagnettes with shaved truffles and a bechamel sauce. All you could hear in the little kitchen was the sound of us "mmmm"ing and "oooh"ing. I cannot describe how amazing this was!! The class only had 9 people in it, so it was extremely personal and we had plenty of room for asking questions, talking to the chef and other diners, etc. The attendees were a pretty big mix of people, making it clear that these classes are for anyone. From the older married couples who seem to be experts in cooking to the young amateurs simply interested in learning more, everyone got a lot out of the class. The wine flowed freely and was perfectly paired with whatever dish we were indulging in. Sous chef Molly made the most amazing passion fruit mousse for dessert that was the perfect end to our meal. We left feeling completely full and incredibly happy. The food was all amazingly delicious, but also taught in a way that made me say "hey, I can do that at home!!" and I will. However, even if don't care for cooking, but just love eating, you'll still really enjoy the class. Definitely worth the money. If you know any foodies, this is the perfect gift. Just be careful you don't get addicted. Because I want to go and attend all the classes now and that could be dangerous for my wallet. And my waistline.

I thought long and hard about how to classify my night at Stir. It wasn't quite a cooking class, but it was so far from being your typical restaurant night out (even a usual chef's table or tasting menu). So I'll abandon all hope of putting the proper label on it and just say that Stir was most likely my favorite dining experience in Boston. It took me a year to book us into a class after initially receiving a gift card here as the classes accomodate only 10 people each and they are in high demand. As you can imagine, months of looking up classes and just missing the sign up meant we were pretty excited last week when we finally got the chance to attend our first class: "Cookbook Class: The History of Food in 100 recipes" The "class" is really like a very lovely dinner party where 10 people sit in the charmingly cozy Stir space, seated around the square cook top and Stir Chef de Cuisine Eric LeBlanc leads you through 5 courses of deliciousness with his assistant presenting thoughtful wine pairings. Getting to interact with the other diners and pepper the chef with questions throughout the meal were the icing on the cake; the food itself was amazing enough to carry the whole evening. Watching the meal prep and enjoying each course together also lead to a great convivial feeling with the other diners and after 3 hours together everyone in the class was toasting and talking about just how soon we all wanted to return. This is absolutely perfect for special occasions and when you're looking for a new way to indulge on a night out in Boston. You better believe I'm getting my trigger finger ready so I can get ready for the next round of sign-ups.

WOW! I wasn't really sure what I was getting myself into when I made my friend Abbe wake up at 10 am on a Saturday and sign up for a class with me. My reasoning? I had been trying to sign up for a class for a while, and let me just say they fill up fast so wake up on time and start calling! We wanted to do a class on Risotto but ended up doing a class on Mother Sauces, which was fabulous. There were 10 people, 2 chefs, and a very attentive host. We started off with asparagus and hollandaise, paired with a Gruner Vetliner (only available at BLG restaurants!). I'm not usually a huge asparagus fan but this was delicious, and learning how to make the sauce that I love isn't that difficult was great. THEN we moved on to Tomato Jam with a crostini and maxidome cheese (again delish). 3rd... MORELS!! I was so excited to try morels as I never had before! 37 dollars/lb and only available for about a month of the year... I had to try these! We had leek and morel crepes with Bechamel. OK I know this is getting crazy, but we then had crab salad with a pea volute.. my fave dish of the night. For the meat espagniole/demi glace we had tenderloin and BEEF TONGUE!! and then desert was berries and creme anglaise. Oh yea, we also tried an amazing Pinot Noir and a 2006 Bodeaux. And my glass was NEVER empty. So, moral of the story is that no matter what type of foodie you are, you will definitely enjoy a class at this place. Though they are a little pricey, I think the attentiveness and the intimacy, along with the great wine pairings make it worth it. I want to try a cookbook class next because you get to take the book home!

The best experiential dinner ever. The 10 seat chef's table encourages conversation and interaction throughout the evening while the chef prepares a fantastic meal and the sommelier pairs each course with wine. Each class is themed and very well thought out - from the ingredients and preparation techniques to the wine that is paired with each dish, everything is just right. It's not a cheap night out by any means but the Stir team does a superb job and makes sure that your glass is always full and that you don't leave hungry so you are definitely getting what you pay for. The staff is incredibly friendly and hospitable - they did everything to make the experience feel more like a group of friends getting together for dinner at someone's house rather than a bunch of strangers placed together in a restaurant. I'd recommend going for on an evening where the theme is a bit more upscale or exotic to really appreciate the full experience of having a professional chef cook in front of you.

We visited Stir on 7/2/2010. We learned that Chef/Owner Barbara Lynch Gruppo herself would be cooking for us along with Sous Chef Molly Loveday. The chefs introduced themselves and gave us a rundown of what we would be eating and explained they had planned the meal based on what they purchased at the very same Farmers' Market we had visited earlier! We then went around the table and introduced ourselves as well as how we ended up at Stir. There was a couple from New Hampshire, a couple with two of their friends from Colorado, and a couple from Maine. Some of them had experienced Stir before and were excited to return. Here is the menu we experienced: Early Summer Tomato Tarte/Mozzarella 2009 Mje're Rosato Roasted Hanger Streak/Cocotte of grilled vegetables Pickled Champignons nenuphar 2004 Bocca di Lupo Aglianico Strawberry Short Cake crème fraiche 2008 Cascinia Garitina Brachetto d'Acqui The tomato tarts were delicious, on a puff pastry base were yellow and red cherry tomatoes, lightly blanched, a fresh olive oil drizzle, tiny shaved radishes, fresh mozzarella balls and something very unique and new to me--black garlic. Black garlic doesn't taste like regular garlic at all. It's gone through a metamorphosis. The wine was a nice Italian rose that paired perfectly with the tarte. After this course while Chefs were preparing the main course, we played a fun little game. We each had to write down a special food memory. The cards were collected and handed out. We each had a card to read, and then the author would elaborate. It was a fun way to break the ice and hear some great stories. Meanwhile, Chefs had trimmed up some hanger steak. Apparently it's a cut of beef that each cow only has one. It's on one side, and it's related to the diaphragm. Once it was trimmed up, it looks like a bunch of pork tenderloins, but the more red beef color. Chef seared it in a hot skillet and then flashed it in the special oven. Meanwhile, they had blanched all kinds of fresh veggies and then sautéed them including new potatoes, peas, fennel, radishes, brocollini, and a few more that I can't recall. The meat and vegetables were superb! The 2004 Bocca di Lupo Aglianico was a full-bodied red from the Campania region of Italy. Dessert capped off the night with a simple but elegant presentation. I can't wait to go back!

Absolutely LOVE the Stir experience. It's different every time and it always surprises in a totally fulfilling way. If you enjoy cooking at home a Stir dinner is a must I simply can't get enough of Stir! Highly recommend. Yearly membership fee a cost for each class is required but is very much worth every penny.

Here's the thing. This place is near impossible to get reservations for, so it'd be really hard for the meal experience to live up to the hype. The food was good, the atmosphere was relaxed -- but was it worth BIG bucks and tripping over yourself to get in the door? Meh. The chef was congenial and enthusiastic and well-informed. It would be a misnomer to call the dinner a cooking class. It was more like an annotated chef's table. We were told a bit about each tasting, but we weren't told how to make the dishes or really that much about what went into making the dish beforehand. Our fellow diners were homogeneously repeat customers who enjoy discretionary expenditures. In summary, it's a nice night out for a special occasion, but the ball wasn't hit out of the park. Suggestions: 1) reform the reservation strategy so that 2-4 seats are held in reserve a month ahead in order to create a more diverse dining experience with a broader range of Stir zealotry 2) make sure everything served is well-seasoned 3) develop an educational threshold above which you ensure you are conveying informative culinary content 4) offer people seconds even if you think all diners are gluttons 5) refill wine glasses even if you have to open an extra bottle

Finally, after a year and a half, we were able to book a class at Stir using a gift certificate we got in 2011. The best classes go really quickly, and we were constrained to weekend classes only. We signed up for the Armchair Travel to Belgium class, and were very excited by the suggestions about the menu. It was tough to find the entrance in a dark South End street between the Butcher Shop and B&G Oysters, but we eventually spotted the easel with the name on it. We entered a tiny but warm room with bookcases on one side and open kitchen on the other. We were greeted by Christine, our cicerone and host for the evening. She was extremely enthusiastic and provided incredible service. After all ten guests were seated, Jason prepared a delicious menu including mussels, frites, beef stew, cheese and of course, a belgian waffle. He was great at showing us what he was creating and answering questions about parts of the meal. They were incredibly accommodating of several allergies and dietary restrictions during the meal. The small group is amazing for getting to know your neighbors and making the event feel personal! We left excited to look up more classes and are hoping to go back soon!

A HUGE thank you to the Stir team during my weekend in Boston! You guys have reawakened my love for the city and I can't wait to be back. Came here for a belated birthday celebration and I can't stop raving about how Andrew and Maron(?) took care of me like a princess, making sure I always had the wine flowing and the portions were enough to fill me up. My absolute favorite was the banana cake done with a Boston creme flair. You really cannot get any more major bonus points for creativity twists than that. I never once felt out of place and I loved getting to know the other people dining with me in our small intimate group of 9. If you sign up for the Black Trumpet class like I did, you also get your own complimentary hardcover cookbook which they take the dishes they cook directly from the recipes. When I couldn't find one of the books I wanted, they were sweet enough to run next door to get me a copy. Awesome? Duh.

I LOVE Stir. I've been coming here for a few months now for different classes and I have to say I've been very impressed with every single class that I've taken. The place is cozy and only fits 10 people max and the wine pairing has been spot on. The dish that the chef made has always been excellent. The best part of all we get to interact with the other people in the class and share our dining experience. On top of that, we can ask the chef questions on how the dish was made. It has been quite the dining experience every time I come to Stir. There is always something new to learn from the class. The menus have been very impressive and we always come out of this place satisfied.

Went here last night with the boy for the Alinea cookbook class. The chefs were fun and informative, the crowd varied and entertaining, and the food delicious. The server was generous with the wines offered as pairings. If I could afford it I'd attend every class offered. Do yourself a favor and attend a class at Stir!

Perhaps it was the dullness of the group (almost no cross-chat), perhaps it was because neither the chef nor the sommelier, both super-nice guys, knew much about the region from which the recipes came, and perhaps because it is phenomenally expensive, the experience was disappointing. The food was of necessity (both the region and the size of Stir demand simplicity) simply prepared, but the meat was dry and so was the dessert cake. The wine was adventurous and delicious. We were the only first-timers, so people from the 'burbs clearly have money to burn. Did I say that it is RIDICULOUSLY costly ($185 now, up from $125 at starting a couple of years ago). Love that I finally got to see how it works and am grateful for the gift; won't be back.

Okay, if you're looking for the best gift ever...THIS IS IT! I had booked a pasta making class for my boyfriend and I with incredibly high hopes, with the price tag. Let me just tell you - worth every penny. The instructors were funny, knowledgeable, and allowed you to be interactive with the ingredients (like feeling the pasta dough to understand the perfect consistency). it really was an amazing experience. I will say though, if you're looking for a hands-on/get dirty kind of cooking class, this isn't what you're in for here. At Stir, expect a step by step process (think, sitting in a kitchen and tasting everything) with an incredible multi-course dinner with wines paired perfectly. Oh, and you get a little collection of recipe cards too! I loved the class so much, that I went and bought the Stir cook book for my mother and I as soon as it came out. And that my dear, will keep you (and your hubby) happy in delicious food heaven.

Stir is the demonstration kitchen from Barbara Lynch (No 9 Park, B&G Oysters, Butcher Shop). What a fabulous addition to her culinary presence in Boston! The classes are not cheap, but worth the indulgence (as are her restaurants). The dishes served, the other participants, the conversation, the details shared about the topic of the night are all of the highest quality. The room seats a cozy dozen around the kitchen equipment, so it's an intimate gathering like no other I've experienced in Boston. I highly recommend a night at Stir for the foodies among us.

Excellent experience- I asked for the vegetarian version of the night and couldn't have been happier. Chef James and April the Director were fantastic. It ran from 7-9ish with 4 courses, super fresh and tasty I highly recommend. Tight space sits 10 so difficult to book.

I'm dying to try this place out for a private party. I think that would be my dream. However, I just booked myself a knife skills class. I was completely skilless before I walked in here all by my lonesome on a Sunday afternoon. The class was small, but it was super informative. I had no idea how often to sharpen your knives. I also had no clue that you could go get them professionally sharpened! They give you so many good tips from where to buy a knife online, and how to cut all those fancy ways. Before this class, I would have been terrified if someone asked me to julienne anything. But now I have confidence! Can't wait to return!

I'm torn between 3 and 4 stars, and since I had expected to be disappointed, I should probably roll up to 4 stars. What doesn't work: the entire administrative process of signing up and getting in touch with anyone to answer a question. It took almost a full year to be able to get into one of the sessions. That's ridiculous. No matter when I called to ask a question I never got anything other than voice mail. What does work: the small space is a bit cramped and the stools not all that comfortable but it makes for an intimate dinner party for 10. We had Andrew and Marrick (sp) and a lively group of fellow guests. All but one of them had been there at least once before. It was indeed more of a cooking/technique demonstration followed by generous pours of wine and absolutely yummy food. We learned about the region (I attended Armchair Tour of Gascony), wines, cheeses. As the conversation continued throughout the night we shared tips on butchers, small sandwich shops, holiday plans and more. It was a great crowd. I can see how it would be a long night if most/all guests weren't lively and social. All in all a good experience. Just go early so you can find an open parking meter. Much of the area is valet or resident parking.

Considering the reviews and 5 star ratings, I doubt I will say anything that has not yet been said... so on that note: if you are considering - go here. I bought a GC over a year ago for my boyfriend and every time I went online the classes were full. Always. A good sign, yes - however it was a little overwhelming. So don't fret and just give them a call! They were able to fit us into a wonderful Thai street food class as a group of 4 had cancelled a few days before. And what a treat - the chef, Jason, was amazing and had me cleaning each and every plate while Abby kept my wine glass looking as endless as Mary Poppins' pocket book. And who knew what magic sweet wines and spicy food could make? Abby did - and to her credit I now have a bottle or 2 in the fridge!

I was skeptical at first when my wife signed us up for a demonstration class. I mean, who wants to sit around and watch some guy cook your dinner? Sounded boring but it wasn't. The food was incredible, sweet breads and pork belly in particular. A glass or two of wine with each course didn't hurt either. The chefs were knowledgeable, personable and very good at getting everyone involved. It was a little pricy, but definitely worth it. I would love to do it again some time.

Amazing "Pasta Night" cooking demonstration the day after Christmas. Wine pairings were equally as yummy!

Uhh...yeah, this place is amazing. I went for the Service Included book signing and the Pinot tasting night the following evening. Both times, the night was helmed by knowledgeable folks from Lynch's other resaurants and there was Tracy the former Per Se server calmy orchestrating from the background. The ambience is fantastic the food is beautiful and prepared right before your eyes. The price exhorbitant but absolutely commensurate with the experience. I'll be going back as soon as my wallet has had sufficient time to recover...

Just came from my second Stir event. I had attended the Party Planning class a few weeks ago, and tonight did a chef's table dinner. Both events were top notch. The food was amazing, drinks flowed and the staff created a fun, friendly atmosphere that added the necessary extra dimension. Can't wait to go to more events!

What an incredible experience! Went here for a private event team building lunch with work and everyone loved it! We did the hands-on option and got to prep the meal in the small studio kitchen, then we took a little break to go to the Butcher Shop for antipasto and wine and came back to a completely transformed kitchen that became the dining room with the chefs finishing up the meal we created right in front of us. It's a little pricey, but the experience is very unique and worth every penny!

This is a must for anyone who thinks of them self as a so called (ugh I hate this word..) foodie. I've been twice to the chef's table and had Chef Kristen and Elle as hosts and they're both wonderful and the food and wine were terrific. I'm sure I'll be going back for thirds.

I have lived in Boston for 19 years and have been very lucky to dine at some of the best restaurants in the city. Stir is one of the best dining experiences I have ever had. A very intimate experience as there are only 10 people at each event. You get to eat amazing food, drink great wine, chat with the chef, learn how to cook and just enjoy a relaxing evening. If you have the opportunity definitely go.

We have attended three of these events. While we enjoyed them all as the food was interesting, the wine flowed and it is a nice surprise to go somewhere and not know what the menu will be, there are a few caveats: 1. Know that for the price you pay you are getting cooking products from sous or assistant sous chef - with all that it entails. While most dishes are on point, not all are and some just seem to not have a point at all (an interesting collection of things on the plate but without a theme). The quality of cooking is just a bit off. But, I have been spoiled with the likes of Craigie on Main, Bondir and Lumiere so my standards are high. A tasting menu on these restaurants would cost about the same but the quality is incomparable. I would assume that for events where guest chefs are cooking maybe it hits all the marks but I haven't experienced one yet. 2. There is a lot of frying; a lot. There isn't a green or crunchy thing in sight. By the end of the night you feel it and you feel it a few days later. If you are keeping track of calories then you have to think twice before attending. Having said that. all upscale restaurants have a lot of that (calories) that's why fine dining is hard on your waist line and budget. Wouldn't it be great if places started thinking about fresh products that stood up based on flavor and not on butter? 3. The atmosphere depends a lot on who else is around you. The room hosts about 10 people. On our first experience our neighbors did not even bother to say hello and one was checking text messages for work but on the two other events things got lively as the group shared and talked more. So it's a hit or miss depending on who is attending. Would I do this event again? Probably if I saw interesting themes that don't involve heavy frying (hard to know as you don't know the menu in advance). I would love to see the entire staff pay more attention to how much oil/butter goes into dishes. There are ways to make things interesting and healthier.

I don't post many reviews but after my third dinner at Stir I just had to share how cool this place is! I have been three times and each time is as new and exciting as my first dinner where we made different pastas and sauces while Elle (manager/host) poured a different wine with every course while explaining her choices (she knows her stuff) Stephanie the Sous Chef has been at each of the classes I have attended and I was really impressed by the seafood class where we learned how to cure a fish, so cool! My last dinner there was a wine dinner with a focus on Southern Italian wines. This last dinner was really fun because of the group I was with, strangers at first but Elle and Stephanie have a way of really getting the conversation going 10 min in everybody is chatting and sharing stories and asking questions. I can't wait to get next months calander, I will certainly be back! I love this place :)

Underwhelming at best...which was disappointing seeing as I am a big Barbara Lynch fan and had been looking forward to this class since we signed up months in advance. Went to chef's table, where all the food had already been prepared, and we simply watched the chef scoop it onto individual plates. I was hoping to learn a thing or two about the dishes we were trying, butno such luck. The "sommelier in training" knew little more than I do about wine, which is not a whole lot. The only plus was that my wine glass was continually refilled before it was even empty. Food was as good, but nothing to write home about...think I will stick to no 9 park, b&g etc.

Went for the tasting menu. 8 courses with wine pairing. My first time and had a great time. Chef Eric cooked a great meal. General Manager Abby chose some amazing wines. More details here: http://jtangovc.com/foodie-post-dinner-at-stir-boston/.

Been twice now and I consider it the best dining experience of my life. The food stands on its own, but what makes it truly special is the environment. Getting to have a great chef cook in front of you, even explaining techniques and ingredients, is fantastic. And the environment is by its very nature quite social. Highly recommended.

I've been told I have a worrysome penchant for cold weather, and after buying new mittens I decided to take a gander at Stir. Horrible. Our chef was Deborah, who for the life of her couldn't fix her collar straight. If visual appearance isn't a tidy remark, I'm not sure what is. The food was excellent. Everything was excellent. But there's just this thing about collars which is if they're not done right, it ruins the whole experience. Thus, I am limited to applying a single star for this establishment.