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Craigie on Main
(Ahora cerrado)Restaurante de nueva cocina americana, Restaurante francés y Restaurante americano$$$$
Cambridge
Los expertos de Bon Appetit Magazine y Eater recomiendan este lugar
144 Tips y reseñas
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Caitlin HalleMayo 20, 2016I 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 JournalAgosto 3, 2014Food & 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. Leer más
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.comAgosto 4, 2014Dehydrated 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. Leer más
Alice PotenzaSeptiembre 11, 2014The 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 TrouilletJunio 8, 2013The 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!- EaterAbril 18, 2013Each 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 MagazineJulio 10, 2015Is 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 GatlinEnero 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."- Boston.comAgosto 4, 2014The 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. Leer más
Great burger, great cocktail, great staff, great atmosphere, amazing burger. What else can you ask for? My favorite place in Cambridge for any evening- Vanessa GatlinJulio 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..."
Michael DuckerEnero 21, 2016The 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 :(
Rachel BindelJunio 16, 2016If 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.
ArtJonakMarzo 28, 2012Go 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 BevisJunio 6, 2016Home 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.
MashableMarzo 20, 2014Boston’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 AndradeEnero 3, 2016We 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.- EaterEnero 12, 2012Anything 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 HolroydJulio 17, 2014An 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.
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 ScheerEnero 8, 2017The 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 ChinJulio 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 BallAgosto 29, 2013Cragie 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 MOctubre 8, 2012Get 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 ByrnesSeptiembre 11, 2016Order a Mediterranean Union cocktail from Rob. Whiskey, Picon, Cynar; all the bitter things!
Matthew KatzMarzo 10, 2011Best 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.
Lynne TaylorMarzo 3, 2014Really good. Cod and "pork four ways". Great salad and a pasta starter. Low key vibe. Really good....(I think I said that twice!)
Open Air PublishingAbril 16, 2012Order 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."
Food & WineAbril 20, 2011The 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 SandhuEnero 27, 2020Amazing food. About the burgers, waiter told me that they only do 18 burgers/day and they usually run out around 6:30pm.
Ginny JenningsAgosto 7, 2014The burger!, everything on the menu, wonderful waitstaff, knowledgeable bartenders
Batzul GerelsaikhanOctubre 29, 2015Burger is off the menu, but you can still order it. If you want their famous bone marrow, order it in advance!
Bon Appetit MagazineMarzo 31, 2011The 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. Leer más
Sofia PapastamelosMayo 3, 2017Food is delicious and refined. However...no new world wines??? Tasting menu was small portioned and took forever between plates.
Jay BobzinAgosto 27, 2017Burger stopped me in my tracks. Service was warm and friendly. Beet hash was also a favorite.
Johnny WFebrero 26, 2014Food was amazing !!! Wine delish service top notch but desert for that day could have been better. Overall two thumbs up !!
Mike ChauNoviembre 11, 2012Try the Local Grass-Fed Beef Burger - With Shelburne Farm cheddar, house-smoked bacon, Mace ketchup, house-made bun and crispy potato fries- Mike ChauNoviembre 11, 2012Try the Grass-Fed And House-Brined Corned Beef Cheek And Smoked Tongue Hash - With slow-poached farm fresh egg and crispy onion rings
Open Air PublishingAbril 24, 2012Order the braised slab bacon with lentils. Then find out how to make it yourself. Find Chef Tony Maws' recipe in "The Better Bacon Book."
Show up early for the delicious and well priced burger freshly ground with bits of bone marrow.
Mose BerkowitzDiciembre 21, 2011A 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 KrantzJunio 17, 2010Reserve 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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(617) 497-5511
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