Craigie on Main

Craigie on Main at 853 Main Street in Cambridge's Central Square is chef-owner Tony Maws' celebrated nose-to-tail restaurant and one of Greater Boston's most consistently lauded fine dining destinations. Maws opened the original Craigie Street Bistrot in 2002 before relocating to the larger Main Street space in 2008, where the format evolved into a more ambitious expression of whole-animal cookery and New England ingredient sourcing. The kitchen collaborates directly with local farms and butchers to use every part of the animal — from snout to tail — resulting in a menu that at any given time might feature pig's head for two, roasted bone marrow with housemade toast, and a charcuterie board of exceptional depth. The tasting menu, which changes weekly based on what arrives from farm and market, is the most complete way to experience Maws' cooking. Sunday nights feature a burger made from the week's trim — locally famous and available only until it sells out. The dining room is warm but unpretentious, with exposed brick, an open kitchen counter, and lighting that suits both date nights and serious food conversations. The beverage program is a genuine complement to the food, with a wine list organized by style rather than region and a cocktail menu built around locally produced spirits. Reservations book out two to three weeks for weekend evenings; the bar counter offers walk-in opportunities and a slightly abbreviated but still excellent menu.