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The Basics: Craigie on Main restaurant information

Craigie on Main

853 Main Street
Cambridge, MA 02139
617-497-5511

Craigie on Main restaurant information
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Nestled in a weirdly shaped, funky old Cambridge building in between Kendall and Central Squares, Craigie on Main is a small restaurant with a big reputation. Chef-owner Tony Maws combines his love of the Parisian bistrots modernes and his unyielding passion for the best local, seasonal and organic ingredients for a dining experience that is meticulous yet unpretentious. The menu changes daily to feature only the best of the best. Maws' 'head-to-toe' philosophy and composting program mean nothing is wasted at Craigie on Main.

The dining room, which overlooks a sparkling open kitchen, is filled with warm colors, pleasant aromas and the hum of contented guests. The adjacent bar, which boasts its own menu of home-made recipes, features an all-star roster of offerings from organic wineries and artisanal distilleries.

 

News and Events at Craigie on Main restaurant

Taste of the Nation Returns to Boston
It’s never been easier, or more delicious, to help end childhood hunger thanks to Taste of the Nation.

Celebrate Passover at Craigie on Main
The great culinary traditions of Passover are often enjoyed around the table at home, but chef Tony Maws brings the ...

11th Annual Cooking for a Cause
Nothing beats a night of terrific food and drink, especially when it’s for a worthy charity, so mark your ...

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853 Main Street, Cambridge, MA 02139
617-497-5511
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squab

by Chef Tony Maws

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Vermont organic roasted squab with black quinoa, summer farm vegetables and black trumpet puree
 
by Chef Tony Maws
 
Dictionary
 
Assiette
1. noun French for "assortment," as in cheeses.
Cavatelli
1. noun Small pasta shells with wavy edges.
Chorizo
1. noun Crumbly, spiced pork sausage.
Cipollini
1. noun Small, yellowish onions that add sweet and savory accents to cooked dishes.
Confit
1. noun Meat (usually goose, duck or pork) that is slowly cooked in its own fat and preserved with the fat packed around it as a seal.
Coulis
1. noun A thick puree or sauce.
Farro
1. noun Tuscany's mainstay, a small, light brown grain.
Flammekueche
1. noun Alsatian onion tart.
Foie gras
1. noun Expensive, silk-textured goose or duck liver that has been enlarged by a process you don't want to read about if you're going to eat this dish.
Gazpacho
1. noun A Spanish soup served chilled, originally a puree of cucumber, tomato, onion, bell pepper, celery, vinegar, breadcrumbs, olive oil and garlic.
Gremolata
1. noun Minced parsley, lemon peel and garlic.
Hoisin
1. noun A mixture of soybeans, garlic, chilli peppers and spices, hoisin is a thick, dark-brown sauce, used as a condiment to accompany Chinese meat, poultry and shellfish dishes.
Hoisin sauce
1. noun A mahogany-colored, sweet and tangy blend of soy, garlic, chile and spices; used in Chinese
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Oxtail
1. noun A very flavorful cut of meat usually from beef or veal tail. Can be very tough so, often requires long, slow braising.
Pilaf
1. noun A seasoned rice or other grain dish in which the rice is sautéed before the liquid and other ingredients are added.
Prix fixe
1. noun French for fixed price, a complete meal that features a limited number of selections at a preset price.
Ragu
1. noun Tomato and meat sauce from Bologna.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
Sambal
1. noun A condiment made of chiles, brown sugar, salt and other ingredients.
Shad
1. noun The largest member of the herring family.
Torchon
1. noun Method of cooking foie gras by which it is placed in a towel (torchon in French) and poached.
Yuzu
1. noun A tangy citrus fruit with flavorful rind.

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