Craigie On Main
Effort Required: Show up early if you don’t want to ask ‘Where’s the beef?’
Craigie on Main has been touted in major magazines from the get-go, with critics across the country – and loads of hungry Bostonians – raving about chef/owner Tony Maws’ “nose to tail” culinary style. Maws makes use of just about everything in the animals he cooks up, from crispy pig tails to grilled bellies, but his signature Craigie Burger may have been the most popular item on the menu. Supplied by Hardwick Beef, a small but highly regarded farm in eastern Massachusetts, the very patties followed the Maws style, combining multiple ingredients like brisket, bone marrow, and miso paste. They became so popular that Hardwick nearly ran out, forcing the restaurant to pull them from the menu. But that doesn’t mean the Craigie has gone extinct. You can STILL try one if you go early, but you gotta ask for it, and you have to remember that only about twenty of them are prepared each day.

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