Owner-chef Tony Maws has made a national splash with his fine dining restaurant Craige On Main, where bistro-style dishes arrive carefully composed with swirls of high-flavor garnishes. Here, he's taking the same high-quality ingredients, but turning them into the sort of rustic, belly-warming dishes he makes for his family at home—succulent beer-braised veal ribs, local swordfish with smoked tomatoes and beans, and creative burgers charred on the kitchen's firewood
grill. Communal tables, wood floors, and brick walls contribute to the laid-back vibe, along with a 12-seat bar serving simple, but good cocktails, draft beers, and old-world wines. It's billed as a "neighborhood joint," but given the families, students, and city folk filling the tables, clearly, word has gotten out.