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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

Cook the Craigie Way
Sure, you can whip up a braised lamb shoulder and throw together a perfect tuna tartare at a moment's ...

Celebrity Chef Tour Coming to Cambridge
The James Beard House's Celebrity Chef Tour will be stopping in Cambridge on Thursday, July 29th - mark your calendars.

Taste of Cambridge - POSTPONED
Due to a wretched weather forecast - windy with scattered thunderstorms - this year's taste of Cambridge has been rescheduled for ...

Craigie on Main

853 Main Street, Cambridge, MA 02139

brunch
  • Sun: 11:00 AM - 2:00 PM
dinner
  • Sun, Tue-Thur: 5:30 PM - 10:00 PM
  • Fri, Sat: 5:30 PM - 10:30 PM
bar
  • Sun, Tue-Sat: 5:30 PM - 12:00 AM
  • phone 617-497-5511
  • reservations recommended
  • parking on-street
  • valet yes
  • accessibility full
  • capacity: 94
  • credit cards
  • food
  • chef
  • info
OpenTable.com

617-497-5511

website

 
 
Dictionary
 
Assiette
1. noun French for "assortment," as in cheeses.
Chorizo
1. noun Crumbly, spiced pork sausage.
Cipollini
1. noun Small, yellowish onions that add sweet and savory accents to cooked dishes.
Compote
1. noun Slow-cooked fruit in syrup.
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.
Gremolata
1. noun Minced parsley, lemon peel and garlic.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Mizuna
1. noun Crisp, feathery salad greens from Japan.
Panna cotta
1. noun Italian egg custard.
Polenta
1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
Prix fixe
1. noun French for fixed price, a complete meal that features a limited number of selections at a preset price.
Ragoƻt
1. noun A thick, seasoned stew of meat or fish, sometimes with vegetables.
Ragu
1. noun Tomato and meat sauce from Bologna.
Ramp
1. noun A wild onion.
Rillettes
1. noun Meat, usually pork, slowly cooked in seasoned fat and made into a smooth paste, then packed and sealed with a thin layer of fat. Served cold.
Shad
1. noun The largest member of the herring family.
Shiitake
1. noun Bold and meaty, these are called "black mushrooms" on Chinese menus.
Terrine
1. noun An earthenware container, or the dish cooked therein.