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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.

 

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lobster salad

at Craigie on Main

  • food
  • chef
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Salad of chilled native lobster with matsutake mushrooms, beets, jalapeno, green apple puree and thyme vinaigrette
 
 
Dictionary
 
Assiette
1. noun French for "assortment," as in cheeses.
Beurre blanc
1. noun A thick sauce of butter, white wine and vinegar.
Chanterelle
1. noun A wild and nutty mushroom with a trumpet-shaped head.
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.
Foie gras
1. noun Expensive, silk-textured goose or duck liver that has been enlarged by a process you don't want to read about if you're going to eat this dish.
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.
Mizuna
1. noun Crisp, feathery salad greens from Japan.
Oxtail
1. noun A very flavorful cut of meat usually from beef or veal tail. Can be very tough so, often requires long, slow braising.
Pilaf
1. noun A seasoned rice or other grain dish in which the rice is sautéed before the liquid and other ingredients are added.
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.
Ragoût
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.
Sambal
1. noun A condiment made of chiles, brown sugar, salt and other ingredients.
Shad
1. noun The largest member of the herring family.
Shiitake
1. noun Bold and meaty, these are called "black mushrooms" on Chinese menus.
Torchon
1. noun Method of cooking foie gras by which it is placed in a towel (torchon in French) and poached.