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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

Community Servings' LifeSavor 2012
The Langham Hotel once again hosts Community Servings' annual benefit gala, LifeSavor, now in its 20th year.

The Dining Docket
April 2nd - April 8th
Kick up your week with a serving of something from the docket. There's tons of ...

Taste of the Nation 2012
Share Our Strength, the national non-profit which aims to end childhood hunger in America, is once again bringing the Taste ...

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smelts

by Chef Tony Maws

  • food
  • chef
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Crispy fried Nova Scotia smelts with preserved lemon, pickled peppers and squid ink anchoïade
 
 
Dictionary
 
Assiette
1. noun French for "assortment," as in cheeses.
Chanterelle
1. noun A wild and nutty mushroom with a trumpet-shaped head.
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.
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.
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.
Quinoa
1. noun These small, round, pale-brown grains look similar to millet and have a mild taste and a firm texture. Quinoa is considered a complete protein because it contains all eight essential amino acids.
Ragu
1. noun Tomato and meat sauce from Bologna.
Sambal
1. noun A condiment made of chiles, brown sugar, salt and other ingredients.
Shad
1. noun The largest member of the herring family.
Shank
1. noun The front leg of beef, pork, veal or lamb. Often a very tough cut of meat, the shank requires slow-cooking methods like braising.
Terrine
1. noun An earthenware container, or the dish cooked therein.