Craigie On Main

Cambridge / Somerville, Boston –

Thanks to rave reviews from the likes of GQ and Boston Magazine, Craigie On Main is now a favorite for foodies, grad students, and curious tourists looking for great food and a unique opportunity to see master chefs at work.

The brainchild of chef Tony Maws, the sleek restaurant specializes in a “nose to tail” culinary style that makes use of every part of the animal, from crispy pig tails to grilled bellies.

A light décor of scattered tables with white tablecloths and white brick walls hung with lithographs and art prints creates an airy bistro ambiance that puts the focus squarely on the open kitchen.

Transparent walls allow diners to watch the frenetic activity, hear the clanking of pots and pans, and eavesdrop on the chef’s playful chiding as Maws’ team expertly executes the eclectic menu.

Much of the food itself takes center stage as it makes its way to the noisy dining room, where couples split entrées – like the roasted milk-fed pig’s head for two – and chatty young professionals indulge in multi-course meals late into the night.

Those who prefer a mellower vibe can saunter off to the side bar, where trendy artists and business types perch on stools or lounge on the red leather banquette by the window to savor signature cocktails like the Northern Lights made with St. Germain and scotch.

Upbeat and bustling, Craigie On Main is a must-do for culinary adventurers looking for a high-energy dinner party.