This soulful, white-cloth restaurant is the project of chef-owner Tony Maws, one of Boston's landmark chefs. With a passion for all things fresh, local, and organic, he's in the kitchen most mornings prepping ingredients that likely came from the Harvard or Central Square farmers' markets or another local purveyor. The menu changes daily, so options can range from a Spanish-style octopus to black bass to pork done three ways. Sunday is Chef's Whim Night, meaning that after 9 pm you'll eat four to six courses of whatever Maws feels like cooking for a discounted price ($45 to $57).
Dec 6, 2009
The food at Craigie on Main is wonderful. Everything is made with fresh ingredients, local in many cases. Dishes are interesting with many ingredients. Portions are small, but that is fine with such rich food. The atmosphere is lacking though. The old spot on Craigie Street was intimate and cozy. This restaurant is big, crowded and noisy. The tables are too close together, so the waitstaff was constantly bumping into my husband. Our waiter seemed
indifferent compared to service in other similar high end places.