Craigie on Main
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, 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>>
From Food & Wine, Nov 2008
“Tony Maws (an F&W Best New Chef 2005) is moving his much-lauded Craigie Street Bistrot to this bigger space and giving the new place a new name....” MORE>>
Last updated December 2009 lastArticle = 12/2009 and lastAward =
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