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Craigie on Main

Craigie on Main

New American Restaurant, French Restaurant, and American Restaurant$$$$
  • Eugene T.
    "Roasted beef bone marrow will change your life."(9 Tips)
    Open Air P.
    "Chef Tony Maws has contributed this recipe"(5 Tips)
    Girish M.
    "Try the chef's tasting menu if you are a first timer"(13 Tips)
    "milk-fed pig’s head with spicy pumpkin"(4 Tips)
136 Tips and reviews
  • burgers
  • tasting menu
  • good for dates
  • bone marrow
  • cocktails
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  • Popular
  • Recent
  • Caitlin H.
    I had the oysters, fried clams (pictured), barcuterie, the burger (which sold out 10 minutes after opening - 5:40), the half pigs head Peking style, & chocolate mousse! Everything was amazing!
  • Eater
    EaterAugust 14, 2014
    Bill Addison's review: "There was a lilting rendition of cacio e pepe, ricotta gnocchi with perocino and pepper but with the addition of nasturtium butter that gave the dish an herbaceous lift." Read more
    Boston.comAugust 4, 2014
    Dehydrated miso lends a burst of umami. It goes on a housemade bun along with house-made condiments. This burger isn't on the menu, it's a verbal special in the bar area, so you've got to ask for it. Read more
  • The Wall Street Journal
    Food & Wine named Maws one of the best new chefs, and his burger one of the country's top 25. I love sitting at the bar, which has an incredible cocktail menu, rabbit porchetta and fried pig's tails. Read more
    Upvoted 3 weeks ago
  • Eater
    EaterAugust 14, 2014
    Bill Addison's review: "A curling octopus tentacle was seared to smokiness, offset by chickpeas that dissolved to puree on the tongue and a black garlic vinaigrette that pumped out umami." Read more
  • Dan R.
    Get there at 5:30 and sit at the bar for one of the best burgers. (They only make a few a day, and they run out fairly quickly ...) The secret is bone marrow (a little bit cheating) and miso paste ...
  • GQ Magazine
    GQ MagazineJuly 10, 2015
    Is it the all-hands-on-deck staff, somehow both omniscient and omnipresent? Is it the oysters with candied lemon mignonette, the best way to start a meal, maybe ever? The answer is all of the above.
  • Vanessa G.
    Vanessa GatlinJuly 28, 2013
    (Best of Boston 2013-BURGER) Improper Bostonian says, "You've heard the legend: 8 oz. of ground brisket, short rib and hanger steak. A soft-yet-structured homemade bun, studded with sesame seeds..."
  • Michael D.
    Michael DuckerJanuary 21
    The bar used to be the best place to eat alone in Cambridge but they abandoned their burger and now only have $38 fancy entrees. Still a great restaurant but no longer a great weeknight eat alone :(
  • Alice P.
    Alice PotenzaSeptember 11, 2014
    The chef changes the menu daily using only the freshest local ingredients. This is a foodies heaven! I had a pescatarian tasting menu that delighted the sight as much as the palate. A must!!
  • Jeremie T.
    Jeremie TrouilletJune 8, 2013
    The Ultimate craigie experience was awesome, it was for our 2 years wedding anniversary and it worth every penny! The wine pairing was on point! anf the waiters was both professional and knowledgable!
  • Eater
    EaterApril 18, 2013
    Each night, Craigie on Main serves less than twenty of their off-menu burgers, which are made from a custom blend of three different cuts of meat, beef bone marrow and suet.
  • Rachel B.
    If you want the burger you better show up early and tell someone as soon as you get in. Other wise put it in the chefs hands and get the tasting menu.
  • Vanessa G.
    Vanessa GatlinJanuary 15, 2015
    (Best of Boston 2014-BURGER) Improper Bostonian says, "In an utterly done-to-death category, the bar at Tony Maws' celebrated nose-to-tail bistro still serves the ne plus ultra of local burgers."
    Boston.comAugust 4, 2014
    The food picks up right where Craigie Street Bistrot's left off - inspired by the best ingredients each day, the menu ever shifting and highly local, tastings determined by the chef's whim. Read more
  • BU Today
    BU TodayDecember 19, 2013
    Craigie on Main has a seasonal menu which changes daily as nearly everything on the menu is organically grown and locally produced. An open kitchen allows customers to see their food being prepared. Read more
  • Edward K.
    Edward KimFebruary 23, 2012
    I like sitting at the bar since I can talk to the bartenders who will make whatever crazy concoction the situation calls for. Bar food favs include seasonal locavore meat items & clam w/ squid ink
  • Matthew K.
    Matthew KatzMarch 10, 2011
    Best restaurant for upscale, casual elegance and delicious food. Impeccable service and good seasonal menu variety. If I come into Boston from the suburbs, 75%+ it's only for Tony Maws and Craigie.
  • ArtJonak
    ArtJonakMarch 28, 2012
    Go tasting menu for a delicious/impressive/fun dining adventures! Also try the pig’s head, grilled octopus, sweet breads and mushroom ragout - top it all off with creamy flan,dripping w/ hot caramel.
  • Eater
    EaterJanuary 12, 2012
    Anything from roasted chicken to confit and roasted milk-fed pig’s head with spicy pumpkin sambal and boudin noir-hoisin sauce. All extraordinary. [Eater 38 Member]
  • Open Air P.
    Open Air PublishingApril 16, 2012
    Order the Braised Slab Bacon with Lentils. Then find out how to make it yourself. Chef Tony Maws has contributed this recipe to the "The Better Bacon Book."
  • Mashable
    MashableMarch 20, 2014
    Boston’s Best Chef (Boston Magazine) combines his trademark French-inspired “refined rusticity” with an unyielding passion for the best local, seasonal, and organic ingredients.
  • Gloria C.
    Gloria ChinJuly 17, 2012
    "burger: bone marrow, suet, miso powder, subtly sweet mace ketchup, and nutty, fonduelike cheese, then nestled on a buttery, griddled house-made bun". Only 18 served per night so go before 630
  • The Feast
    The FeastJune 10, 2011
    From the decadent 10 course tasting menu to the bar menu featuring a legendary burger and awesomely fatty pig tails, there's several ways to experience the scope of Chef Tony Maws' talents. Read more
  • Noam B.
    Noam Ben-HaimJanuary 13
    Great burger, great cocktail, great staff, great atmosphere, amazing burger. What else can you ask for? My favorite place in Cambridge for any evening
  • Carrie B.
    Home of the secret burger, served only at the bar. But I advise snagging a table reservation and digging into the menu. The servers will surprise you anyhow.
  • Jeremy K.
    Jeremy KrantzJune 17, 2010
    Reserve ringside seats well in advance; best seats in the house, hands down! Don't be afraid to let them advise you for wine and for what to order, the staff is amazing!
  • Courtney A.
    We heard about this place from Bertuccis waiter. We had the ribeye plate and beef rib. Both were very very good. The ribeye was very high priced, drinks were strong but average price. Would recommend.
  • Simon H.
    Simon HolroydJuly 17, 2014
    An expensive option, but this is the best meal available in Boston. And every Sunday, they offer a reduced price Chef's Whim Tasting menu after 9pm.
  • Ryan B.
    Ryan BallAugust 29, 2013
    Cragie on Main is the best restaurant I've been to in Boston. Try to get a seat at the chefs table for an even better dining experience!
  • Andy R.
    Andy RoebuckMarch 4, 2010
    For a upscale, country french style dinner, look no further than Craigie on Main- amazingly distinguished dishes and ingredients and a phenomenal bar menu/scene as well- Read more
  • Mose B.
    Mose BerkowitzDecember 21, 2011
    A rich reflection of the locally grown goods, in a modern eclectic package. The 3 course offers the best deal of lot (6 course is same size, 2X price, but 2X variety). Food's too salty though...
  • AskMen
    AskMenFebruary 3, 2011
    Options like their Craigie Cocktail Whim option, where they choose four mini-cocktails balanced from light to heavy, cut out the indecision. Trust your bartender. Read more
  • Lynne T.
    Lynne TaylorMarch 3, 2014
    Really good. Cod and "pork four ways". Great salad and a pasta starter. Low key vibe. Really good....(I think I said that twice!)
  • Mike C.
    Mike ChauNovember 11, 2012
    Try the Local Grass-Fed Beef Burger - With Shelburne Farm cheddar, house-smoked bacon, Mace ketchup, house-made bun and crispy potato fries
  • Boston Magazine
    Boston MagazineNovember 11, 2011
    Few chefs do both upscale and low-key fare as well as Craigie’s Tony Maws. Nor do many offer them side by side, as he does at his Cambridge restaurant. Read more
  • Mike C.
    Mike ChauNovember 11, 2012
    Try the Grass-Fed And House-Brined Corned Beef Cheek And Smoked Tongue Hash - With slow-poached farm fresh egg and crispy onion rings
  • Food & Wine
    Food & WineApril 20, 2011
    The emphasis at this family-run bistro is on seasonal ingredients, both in chef Tony Maws's kitchen and in the drinks. The vodka-based Hunter's Moon, for instance, is made with a spiced puree of local
  • Ginny J.
    Ginny JenningsAugust 7, 2014
    The burger!, everything on the menu, wonderful waitstaff, knowledgeable bartenders
  • Bon Appetit Magazine
    Bon Appetit MagazineMarch 31, 2011
    The Triple-Beef Cheeseburgers w/ Spiced Ketchup and Red Vinegar PIckles was featured on our Sept 2010 cover. Follow the link for the full recipe on how to recreate the amazingness at home. Read more
  • Johnny W.
    Johnny WFebruary 26, 2014
    Food was amazing !!! Wine delish service top notch but desert for that day could have been better. Overall two thumbs up !!
  • Open Air Publishing
    Open Air PublishingApril 24, 2012
    Order the braised slab bacon with lentils. Then find out how to make it yourself. Find Chef Tony Maws' recipe in "The Better Bacon Book."
  • Batzul G.
    Batzul GerelsaikhanOctober 29, 2015
    Burger is off the menu, but you can still order it. If you want their famous bone marrow, order it in advance!
  • Will S.
    Will SchultzeJune 20, 2011
    What else can be said? You will not regret choosing a tasting menu, just take your time and make sure you get the bones! Read more
  • GourmetLive
    GourmetLiveOctober 19, 2010
    Chef Tony Maws continues doing what he does best, preparing seasonal/local (ish) product with utmost reverence using classic French technique.
  • Jacqueline M.
    Jacqueline MOctober 8, 2012
    Get a cocktail and stand by the bar that connects the dining room to the bar. It's awkwardly placed, but it's so much fun to watch the open kitchen. It's like a dance.
  • David P.
    David PierApril 6, 2011
    If it's your first time here get the tasting menu. The lamb three ways and pork belly are really special.
  • Steve W.
    Steve WoodrowJanuary 7, 2015
    They have a nice bar with (from what I recall is) a pretty great burger!
  • Max
    MaxOctober 30, 2015
    Show up early for the delicious and well priced burger freshly ground with bits of bone marrow.
  • Tina W.
    Tina WalshAugust 3, 2014
    They only make 18 burgers a day. So, if it's why youre coming call first to see if they have any left!
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