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Your Weekly Update from Chef Tony Maws


Many of you have been inquiring about our plans in the current phase of the Massachusetts re-opening strategy.  So, let me do my very best to explain our current thinking and possible future plans.

Craigie on Main will continue only serving “takeout” or meals to-go.  We continue to listen to your feedback and are also playing with dishes that will deliver the most value for deliciousness ratio, as well as travel ability (something very new to my way of thinking about food).  We are very much still committed to our overall ethos and mission of how we cook, what we cook and where we source.  Buying from Farmer’s Markets is much more complicated now, but I’m still going, trying to pick the very best ingredients for your next meals.

We are currently not able to entertain any outdoor dining.  Our sidewalk is actually a venting grate for the Red Line and the noise is unbearable for anyone trying to enjoy a nice meal.  We are seriously looking into some other possibilities that would provide a fun, unique and very Craigie experience but there are many logistics and questions to address.  Frankly, the capital investment to pull this off might simply be too much in the current state of things.  We will certainly keep you posted.  

We will not be inviting guests into the building itself anytime soon.  This topic is rife with questions, concerns, protocols, dining room makeovers and myriad other considerations.  Honestly, I don’t think it’s safe, regardless what measures we take.  I’m actively researching possible alternative models, thinking outside the box, and even outside the box of the box.  We’ll see where this goes but I need a lot more information before I can confidently tell you, our loyal patrons, that we can provide a safe, relaxing and just plain enjoyable dining experience.

Here’s my current plug: yes, we know there are some great patios out there, and we absolutely encourage you to take advantage of them.  The restaurants that have the ability to serve outside also need all the help they can get.  But our food is great for outdoor dining too… on - YOUR patio, or on your picnics!  Regardless of what we and all other restaurants do, we all still need your help.  Please continue your incredible support.  We love cooking for you!

P.s. Wear your F’ing mask!!!  Please and thank you.

We have some terrific specials this weekend:


Slow-Roasted Striped Bass  $26
White Bean, sweet pea and fava bean ragout, stem & pine nut pesto 
Wicked Wine Pairing:
2017 Philip Lardot 'Der Graf', Mosel, Germany $49

House-Made Venison Sausage  $24
creamy buckwheat polenta, roasted Tokyo Bekana napa, Santa Rosa plum & walnut salad
Wicked Wine Pairing:
2005 Louis Boillot Volnay Les Grands Poisots, Cote de Beaune, France $69

Morrocan-Spiced Lamb Burger  $18
Harissa aioli, feta cheese, charred red onions


Grilled All-Natural Cote de Boeuf - for 2 ppl  $90
(22-ish ounce bone-in ribeye)
Hakurei turnips, Bing cherries, cherry-burnt bread steak sauce
Wicked Wine Pairing:
2013 Ganevat Trousseau "Plein Sud" Côtes du Jura $75


I just made a fresh batch of:

Market Greens & Buttermilk Vichyssoise
Maple-Pecan-Almond-Dried Blueberry Granola
Rooibos Tea Panna Cotta


In solidarity,


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Our mailing address is:
853 Main St,
Cambridge, MA 02139 

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