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Craigie on Main

Craigie on Main

(Fechado)
Restaurante Neo-Americano, Restaurante Francês e Restaurante Americano$$$$
Cambridge
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    Os experts de Bon Appetit Magazine e Eater recomendam este local
    • Bon Appetit Magazine
    • Eater
Ícone de Dicas e Avaliações144 Dicas e avaliações
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  • Eater
    EaterAgosto 14, 2014
    Bill Addison's review: "There was a lilting rendition of cacio e pepe, ricotta gnocchi with perocino and pepper but with the addition of nasturtium butter that gave the dish an herbaceous lift." Leia mais
  • Caitlin H.ícone de coração em imagem do usuário
    Caitlin HalleMaio 20, 2016
    I had the oysters, fried clams (pictured), barcuterie, the burger (which sold out 10 minutes after opening - 5:40), the half pigs head Peking style, & chocolate mousse! Everything was amazing!
  • The Wall Street Journal
    Food & Wine named Maws one of the best new chefs, and his burger one of the country's top 25. I love sitting at the bar, which has an incredible cocktail menu, rabbit porchetta and fried pig's tails. Leia mais
  • Dan R.ícone de coração em imagem do usuário
    Dan RobertsJulho 3, 2016
    Esteve aqui mais de 10 vezes!
    Get there at 5:30 and sit at the bar for one of the best burgers. (They only make a few a day, and they run out fairly quickly ...) The secret is bone marrow (a little bit cheating) and miso paste ...
  • Boston.com
    Boston.comAgosto 4, 2014
    Dehydrated miso lends a burst of umami. It goes on a housemade bun along with house-made condiments. This burger isn't on the menu, it's a verbal special in the bar area, so you've got to ask for it. Leia mais
  • Eater
    EaterAgosto 14, 2014
    Bill Addison's review: "A curling octopus tentacle was seared to smokiness, offset by chickpeas that dissolved to puree on the tongue and a black garlic vinaigrette that pumped out umami." Leia mais
  • Alice P.ícone de coração em imagem do usuário
    Alice PotenzaSetembro 11, 2014
    The chef changes the menu daily using only the freshest local ingredients. This is a foodies heaven! I had a pescatarian tasting menu that delighted the sight as much as the palate. A must!!
  • Jeremie T.
    Jeremie TrouilletJunho 8, 2013
    The Ultimate craigie experience was awesome, it was for our 2 years wedding anniversary and it worth every penny! The wine pairing was on point! anf the waiters was both professional and knowledgable!
  • BU Today
    BU TodayDezembro 19, 2013
    Craigie on Main has a seasonal menu which changes daily as nearly everything on the menu is organically grown and locally produced. An open kitchen allows customers to see their food being prepared. Leia mais
  • Eater
    EaterAbril 18, 2013
    Each night, Craigie on Main serves less than twenty of their off-menu burgers, which are made from a custom blend of three different cuts of meat, beef bone marrow and suet.
  • GQ Magazine
    GQ MagazineJulho 10, 2015
    Is it the all-hands-on-deck staff, somehow both omniscient and omnipresent? Is it the oysters with candied lemon mignonette, the best way to start a meal, maybe ever? The answer is all of the above.
  • Vanessa G.
    Vanessa GatlinJaneiro 15, 2015
    (Best of Boston 2014-BURGER) Improper Bostonian says, "In an utterly done-to-death category, the bar at Tony Maws' celebrated nose-to-tail bistro still serves the ne plus ultra of local burgers."
  • Noam B.ícone de coração em imagem do usuário
    Noam Ben-HaimJaneiro 13, 2016
    Esteve aqui mais de 10 vezes!
    Great burger, great cocktail, great staff, great atmosphere, amazing burger. What else can you ask for? My favorite place in Cambridge for any evening
  • Boston.com
    Boston.comAgosto 4, 2014
    The food picks up right where Craigie Street Bistrot's left off - inspired by the best ingredients each day, the menu ever shifting and highly local, tastings determined by the chef's whim. Leia mais
  • Michael D.
    Michael DuckerJaneiro 21, 2016
    The bar used to be the best place to eat alone in Cambridge but they abandoned their burger and now only have $38 fancy entrees. Still a great restaurant but no longer a great weeknight eat alone :(
  • Vanessa G.
    Vanessa GatlinJulho 28, 2013
    (Best of Boston 2013-BURGER) Improper Bostonian says, "You've heard the legend: 8 oz. of ground brisket, short rib and hanger steak. A soft-yet-structured homemade bun, studded with sesame seeds..."
  • Rachel B.ícone de coração em imagem do usuário
    Rachel BindelJunho 16, 2016
    If you want the burger you better show up early and tell someone as soon as you get in. Other wise put it in the chefs hands and get the tasting menu.
  • ArtJonak
    ArtJonakMarço 28, 2012
    Go tasting menu for a delicious/impressive/fun dining adventures! Also try the pig’s head, grilled octopus, sweet breads and mushroom ragout - top it all off with creamy flan,dripping w/ hot caramel.
  • Carrie B.ícone de coração em imagem do usuário
    Carrie BevisJunho 6, 2016
    Home of the secret burger, served only at the bar. But I advise snagging a table reservation and digging into the menu. The servers will surprise you anyhow.
  • Mashable
    MashableMarço 20, 2014
    Boston’s Best Chef (Boston Magazine) combines his trademark French-inspired “refined rusticity” with an unyielding passion for the best local, seasonal, and organic ingredients.
  • Courtney A.
    Courtney AndradeJaneiro 3, 2016
    We heard about this place from Bertuccis waiter. We had the ribeye plate and beef rib. Both were very very good. The ribeye was very high priced, drinks were strong but average price. Would recommend.
  • Eater
    EaterJaneiro 12, 2012
    Anything from roasted chicken to confit and roasted milk-fed pig’s head with spicy pumpkin sambal and boudin noir-hoisin sauce. All extraordinary. [Eater 38 Member]
  • Simon H.
    Simon HolroydJulho 17, 2014
    An expensive option, but this is the best meal available in Boston. And every Sunday, they offer a reduced price Chef's Whim Tasting menu after 9pm.
  • Edward K.
    Edward KimFevereiro 23, 2012
    Esteve aqui mais de 5 vezes!
    I like sitting at the bar since I can talk to the bartenders who will make whatever crazy concoction the situation calls for. Bar food favs include seasonal locavore meat items & clam w/ squid ink
  • Emily S.ícone de coração em imagem do usuário
    Emily ScheerJaneiro 8, 2017
    The menu changes daily, so hard to predict what will be avail. We had an octopus appetizer that was so good we ordered a second one!
  • Gloria C.
    Gloria ChinJulho 17, 2012
    "burger: bone marrow, suet, miso powder, subtly sweet mace ketchup, and nutty, fonduelike cheese, then nestled on a buttery, griddled house-made bun". Only 18 served per night so go before 630
  • Ryan B.
    Ryan BallAgosto 29, 2013
    Cragie on Main is the best restaurant I've been to in Boston. Try to get a seat at the chefs table for an even better dining experience!
  • Jacqueline M.
    Jacqueline MOutubro 8, 2012
    Get a cocktail and stand by the bar that connects the dining room to the bar. It's awkwardly placed, but it's so much fun to watch the open kitchen. It's like a dance.
  • Jeff B.ícone de coração em imagem do usuário
    Jeff ByrnesSetembro 11, 2016
    Order a Mediterranean Union cocktail from Rob. Whiskey, Picon, Cynar; all the bitter things!
  • Lynne T.
    Lynne TaylorMarço 3, 2014
    Really good. Cod and "pork four ways". Great salad and a pasta starter. Low key vibe. Really good....(I think I said that twice!)
  • Matthew K.
    Matthew KatzMarço 10, 2011
    Best restaurant for upscale, casual elegance and delicious food. Impeccable service and good seasonal menu variety. If I come into Boston from the suburbs, 75%+ it's only for Tony Maws and Craigie.
  • Open Air P.
    Open Air PublishingAbril 16, 2012
    Order the Braised Slab Bacon with Lentils. Then find out how to make it yourself. Chef Tony Maws has contributed this recipe to the "The Better Bacon Book." http://bit.ly/bacon-iPad-Book
  • Food & Wine
    Food & WineAbril 20, 2011
    The emphasis at this family-run bistro is on seasonal ingredients, both in chef Tony Maws's kitchen and in the drinks. The vodka-based Hunter's Moon, for instance, is made with a spiced puree of local
  • Nanda S.ícone de coração em imagem do usuário
    Nanda SandhuJaneiro 27, 2020
    Amazing food. About the burgers, waiter told me that they only do 18 burgers/day and they usually run out around 6:30pm.
  • Ginny J.ícone de coração em imagem do usuário
    Ginny JenningsAgosto 7, 2014
    The burger!, everything on the menu, wonderful waitstaff, knowledgeable bartenders
  • The Feast
    The FeastJunho 10, 2011
    From the decadent 10 course tasting menu to the bar menu featuring a legendary burger and awesomely fatty pig tails, there's several ways to experience the scope of Chef Tony Maws' talents. Leia mais
  • Batzul G.ícone de coração em imagem do usuário
    Batzul GerelsaikhanOutubro 29, 2015
    Burger is off the menu, but you can still order it. If you want their famous bone marrow, order it in advance!
  • Sofia P.ícone de coração em imagem do usuário
    Sofia PapastamelosMaio 3, 2017
    Food is delicious and refined. However...no new world wines??? Tasting menu was small portioned and took forever between plates.
  • Bon Appetit Magazine
    Bon Appetit MagazineMarço 31, 2011
    The Triple-Beef Cheeseburgers w/ Spiced Ketchup and Red Vinegar PIckles was featured on our Sept 2010 cover. Follow the link for the full recipe on how to recreate the amazingness at home. Leia mais
  • Jay B.ícone de coração em imagem do usuário
    Jay BobzinAgosto 27, 2017
    Burger stopped me in my tracks. Service was warm and friendly. Beet hash was also a favorite.
  • Johnny W.
    Johnny WFevereiro 26, 2014
    Food was amazing !!! Wine delish service top notch but desert for that day could have been better. Overall two thumbs up !!
  • Mike C.
    Mike ChauNovembro 11, 2012
    Try the Grass-Fed And House-Brined Corned Beef Cheek And Smoked Tongue Hash - With slow-poached farm fresh egg and crispy onion rings
  • Mike C.
    Mike ChauNovembro 11, 2012
    Try the Local Grass-Fed Beef Burger - With Shelburne Farm cheddar, house-smoked bacon, Mace ketchup, house-made bun and crispy potato fries
  • Open Air Publishing
    Open Air PublishingAbril 24, 2012
    Order the braised slab bacon with lentils. Then find out how to make it yourself. Find Chef Tony Maws' recipe in "The Better Bacon Book." http://oapub.co/9a4d0f5d
  • AskMen
    AskMenFevereiro 3, 2011
    Options like their Craigie Cocktail Whim option, where they choose four mini-cocktails balanced from light to heavy, cut out the indecision. Trust your bartender. Leia mais
  • Maxícone de coração em imagem do usuário
    MaxOutubro 30, 2015
    Esteve aqui mais de 5 vezes!
    Show up early for the delicious and well priced burger freshly ground with bits of bone marrow.
  • Ari J.ícone de coração em imagem do usuário
    Ari JonesAgosto 7, 2014
    Amazing tasting menu. Lots of fish. Very nice chef. Great cocktails.
  • Caitlin H.ícone de coração em imagem do usuário
    Caitlin HalleMaio 20, 2016
    The half pigs head Peking style was so well prepared!
  • Mose B.
    Mose BerkowitzDezembro 21, 2011
    A rich reflection of the locally grown goods, in a modern eclectic package. The 3 course offers the best deal of lot (6 course is same size, 2X price, but 2X variety). Food's too salty though...
  • Jeremy K.ícone de coração em imagem do usuário
    Jeremy KrantzJunho 17, 2010
    Reserve ringside seats well in advance; best seats in the house, hands down! Don't be afraid to let them advise you for wine and for what to order, the staff is amazing!
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