Craigie Street Bistrot
5 Craigie Circle, Cambridge617-497-5511
In his postage-stamp-size dining room, Tony Maws (an F&W Best New Chef 2005) employs classic French techniques for his seasonally obsessed menu. But he throws in surprises, too: Pork-jowl croutons might top his ham consommé.
We Loved
Spanish octopus with chorizo puree; Vermont pork two ways: suckling pig confit and house-made boudin noir.
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