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Craigie on Main

Craigie on Main

New American Restaurant, French Restaurant, and American Restaurant$$$$
  • Has a stamp of approval from GQ Magazine and The Wall Street Journal
    • GQ Magazine
    • The Wall Street Journal
  • Open Air P.
    "Chef Tony Maws has contributed this recipe"(5 Tips)
    Eugene T.
    "Roasted beef bone marrow will change your life."(9 Tips)
    "Get the tasting menu and prepare to be wowed!"(15 Tips)
    "milk-fed pig’s head with spicy pumpkin"(4 Tips)
144 Tips and reviews
  • burgers
  • tasting menu
  • good for dates
  • bone marrow
  • cocktails
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  • Popular
  • Recent
  • 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
  • Caitlin H.
    Caitlin HalleMay 20, 2016
    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!
  • 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
  • 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.
    Dan RobertsJuly 3, 2016
    Been here 10+ times
    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 ...
  • 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.
  • 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.
  • 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!
  • 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!!
  • 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..."
  • 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
    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
  • Michael D.
    Michael DuckerJanuary 21, 2016
    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 :(
  • 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]
  • 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.
  • Edward K.
    Edward KimFebruary 23, 2012
    Been here 5+ times
    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
  • Rachel B.
    Rachel BindelJune 16, 2016
    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.
  • 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.
  • 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."
  • 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
  • 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.
  • Noam B.
    Noam Ben-HaimJanuary 13, 2016
    Been here 5+ times
    Great burger, great cocktail, great staff, great atmosphere, amazing burger. What else can you ask for? My favorite place in Cambridge for any evening
  • 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
  • Carrie B.
    Carrie BevisJune 6, 2016
    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.
  • 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!
  • Courtney A.
    Courtney AndradeJanuary 3, 2016
    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.
  • 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!)
  • Jeff B.
    Jeff ByrnesSeptember 11, 2016
    Order a Mediterranean Union cocktail from Rob. Whiskey, Picon, Cynar; all the bitter things!
  • Emily S.
    Emily ScheerJanuary 8
    The menu changes daily, so hard to predict what will be avail. We had an octopus appetizer that was so good we ordered a second one!
  • 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...
  • 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
  • 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
  • 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 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
  • 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."
  • Ginny J.
    Ginny JenningsAugust 7, 2014
    The burger!, everything on the menu, wonderful waitstaff, knowledgeable bartenders
  • 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
  • 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!
  • 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!
  • 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
  • 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
  • Sofia P.
    Food is delicious and refined. new world wines??? Tasting menu was small portioned and took forever between plates.
  • 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.
  • 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
  • Steve W.
    Steve WoodrowJanuary 7, 2015
    They have a nice bar with (from what I recall is) a pretty great burger!
  • Agustin M.
    Agustin MohedasJune 9, 2013
    Amazing brunch! Get the bloody Mary and grilled pork belly. You'll leave very happy.
  • 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!
  • Max
    MaxOctober 30, 2015
    Show up early for the delicious and well priced burger freshly ground with bits of bone marrow.
  • 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
  • Ari J.
    Ari JonesAugust 7, 2014
    Amazing tasting menu. Lots of fish. Very nice chef. Great cocktails.
  • 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.
  • 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.
  • Pueblo Viejo Tequila
    Easter is also a great time to celebrate with #MyPuebloViejo. Visit Craigie on Main this Easter.
  • Caitlin H.
    Caitlin HalleMay 20, 2016
    The half pigs head Peking style was so well prepared!
  • Vanity Fair
    Vanity FairDecember 7, 2012
    Mindy Kailing enjoyed dayboat-sea scallops in creamy corn grits at this Cambridge eatery.
  • Phillip V.
    Phillip VasquezNovember 26, 2011
    Been here 10+ times
    Chef's Whim on Sunday nights after 9pm is the best food deal in Boston.
  • Rob A.
    Rob AtkinsonNovember 10, 2015
    Fixed price menu but worth it. Bistro Mondays are a great value
  • Dorothy T.
    Dorothy T.November 9, 2015
    Do yourself a favor and try the pig tails. Don't bother with a fork or knife though!
  • Donna Y.
    Donna YeeOctober 3, 2011
    Get the more than medium-rare. Mine was still pretty rare for medium rare.
  • Rev T.
    Rev TestApril 26, 2011
    The 10 course tasting was amazing - I can still name every dish in order from that night in Feb!
  • pappas
    pappasJanuary 20, 2012
    Been here too many times b/c now I have complaints. Savory yes but Waaay too salty- oysters were gagable. Out of hamburgers??? Whatever. Rice was butter overload to the point of gagable 2.. C'mon Tony
  • Local In Season
    Local In SeasonAugust 19, 2011
    Terrific, local ingredients treated respectfully and with amazing finesse.
  • Eugene T.
    Eugene TsayNovember 20, 2011
    Roasted beef bone marrow will change your life. Yes, it is that good.
  • Mike C.
    Mike ChauNovember 11, 2012
    Try the House-Made Donut With Confiture Du Lait
  • Pueblo Viejo Tequila
    Pueblo Viejo TequilaMarch 23, 2016
    Close with a flourish this spring break and enjoy a refreshing Pueblo Viejo Cocktail here at Craigie On Main.
  • Pueblo Viejo Tequila
    If you visit Craigie on Main don’t forget ask for a drink made with Pueblo Viejo Tequila.
  • Lori
    LoriMarch 18, 2011
    Servers are knowledgeable and friendly! Try the chef's whim menu!
  • Ryan N.
    Ryan NixonJuly 31, 2016
    Great cocktails, especially whisky drinks
  • Claire N.
    Claire NugentNovember 21, 2011
    The pig's tail dish is extraordinary. Don't be scared off!
  • Francesco S.
    Francesco ScottiAugust 12, 2011
    Best hamburger ever! Order and enjoy it before it's too late...only few available!
    Boston.comJanuary 30, 2012
    This 8-ounce patty is so good it has won a devoted following of people who don’t even bother to gripe about the cost anymore. Read more
  • Lauren L.
    Lauren LachsOctober 2, 2012
    The fried pig's tail and bone marrow -- there are no words...
  • Eric B.
    Eric BaxterMarch 25, 2010
    Come Sunday after Nine and get the Chef's Whim menu. Everything is a surprise and sure to be tasty.
  • Emily C.
    Emily ChinJuly 6, 2014
    Rotating brunch menu (!!!) so only menu isn't accurate.
  • Libby C.
    Libby CostelloJuly 16, 2011
    everything is perfect. trust and love Tony and the bartenders. enjoy.
  • Justin O.
    Justin OverdorffOctober 13, 2011
    Not just breakfast spot, probably best french bistro in Boston
  • Keri G.
    Keri GarelJuly 14, 2015
    The tasting menu was absolutely worth it.
  • Alex S.
    Alex SongDecember 3, 2012
    The macarons are out of this world.
  • Pueblo Viejo Tequila
    Pueblo Viejo TequilaDecember 20, 2015
    If you are in Craigie on Main, try a real Mexican taste, order a Paloma mixed with Pueblo Viejo Blanco.
  • Bill H.
    Bill HAugust 14, 2014
    While hog night is awesome.
  • Zac A.
    Zac AghionFebruary 15, 2015
    Best cooking I've had in Boston.
  • Ming-Tai H.
    Ming-Tai HuhOctober 22, 2010
    Been here 100+ times
    In the bar, ask Ted about the homemade pear bitters. Then have a Manhattan with them.
    ZAGATMarch 10, 2010
    Can't decide which cocktail to order? Ask for a surprise tasting of four mini cocktails for $20.
  • carolyn a.
    carolyn aSeptember 10, 2011
    Been here 10+ times
    It's all good here -- brunch with doughnuts and italian greyhounds to start...
  • John T.
    John TaylorSeptember 12, 2011
    Order the fried pig tails. They're so good. You won't be disappointed.
  • Kyle R.
    Kyle RushtonNovember 18, 2010
    amazing food, fyi- tried using 4sq offer and they had never seen or heard of it... got free drinks anyway!
  • TV Food Maps
    TV Food MapsAugust 26, 2014
    Check out Craigie on Main as seen on Best Thing I Ever Ate Read more
  • Sam D.
    Sam DuboffJuly 19, 2010
    ask for chuck as a waiter and follow everything he recommends!
  • Pueblo Viejo Tequila
    Pueblo Viejo TequilaDecember 3, 2015
    If you are in Craigie on Main, try a Margarita with Pueblo Viejo Blanco.
  • Shari N.
    Shari NovickSeptember 14, 2011
    Heirloom tomatoes w/ crispy pig ears in a sick blue cheese dressing. Insane!
  • Ming-Tai H.
    Ming-Tai HuhNovember 22, 2010
    Been here 100+ times
    When at the bar, and asked, "Pappy's or Michter's rye? Choose Pappy's
  • Dorothy T.
    Dorothy T.November 7, 2015
    Get the pig tails!
  • Jennifer C.
    Jennifer CMNovember 12, 2011
    Brussels sprouts w/duck fat are amazing!
  • John S.
    John SwartJanuary 6
    Tasting menu always surprises.
  • John R.
    John RooneyApril 3, 2010
    The Cured Arctic Char may well have been the most delicious thing that has ever entered my mouth.
  • Alex S.
    Alex SongDecember 3, 2012
    Omg the celery apple sorbet.
  • Bill H.
    Bill HAugust 14, 2014
    Pig tasting menu
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