|
First we find the ingredients, then we create the menu. Not the other
way around (although it would be far simpler). And as a result, our menu
changes daily. This is no gimmick; it reflects our belief that no recipe is
worth preparing with less-than-perfect ingredients. Each day we talk to our
favorite local farmers and purveyors to ferret out the best of what is
available. Once all of 15-20 meat, fish, and produce orders have been
delivered, inspected, accepted (or rejected), Chef Tony Maws creates a menu
for that evening. This approach takes far more effort — we’ve been called
“fanatics,” “lunatics,” “masochistic” and worse — but we and our regular
customers think it’s worth it.
Mother Nature knows best. We don’t just talk the talk – we walk the
walk and almost exclusively use ingredients that are considered “organic.”
We buy seasonal ingredients from local farmers, who use natural,
environmentally friendly methods. We believe that these ingredients are
tastier and more nutritious. Our wine list reflects the same commitment with
about 80% of our bottles from organic and biodynamic vineyards. And we are
100 percent committed to supporting sustainable agriculture, no matter what
legal name it goes by.
Recommended articles and reviews:
Belly Love /
Boston Globe /
Boston Herald /
Boston Magazine /
Bostonist /
Condé Nast Traveler /
FoodieMommy
/
Forbes Travel Guide /
GAYOT
/
Girl Meets Food
NEW
/
Lingbo Li /
New England Mamas /
truth.travel
|
|
BOSTON GLOBE |
GAYOT |
FORBES TRAVEL GUIDE |
|
|
|
 |
15/20 |
 |
|
|
Open Tuesday to Sunday
Dinner
5:30 p.m. to 10:00 p.m.
(to 10:30 p.m. Fri. and Sat.)
Bar Food menu
5:30 p.m. to 11:00 p.m.
Sunday Brunch
11:00 a.m. to 2:00 p.m.
____________
|
Address: |
|
Craigie On Main
853 Main Street
Cambridge, MA 02139 |
 |
| |
|
Phone: |
|
(617) 497 5511 |
|
Fax: |
|
(617) 497 5522 |
|
Email: |
|
|
| |
|
Chef de Cuisine: |
|
|
|
|
|
Chef Proprietor: |
|
Tony Maws |
| |
|
Official Site: |
|
[website] |
Photohraphs © Craigie on Main. |
=================
|
