The emphasis at this family-run bistro is on seasonal ingredients, both in chef Tony Maws’s kitchen and in bar manager Tom Schlesinger-Guidelli’s drinks. The vodka-based Hunter’s Moon, for instance, is made with a spiced puree of local Musque de Provence winter squash.
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From
Food & Wine
,
APR 2011
The chef at Craigie on Main in Cambridge, MA, is a T-shirt-and-swimsuit fisherman who still...MORE
From
Food & Wine
,
DEC 2009
I never knew I loved pigs' tails until I had the ones Tony Maws (an F&W Best New Chef 2005) offers for $11 at...MORE
Last updated Thu Apr 05 10:46:04 UTC 2012
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