Craigie on Main

New American, French, American
$ $ $ $
853 Main St (Bishop Allen)
Cambridge, MA 02139
(617) 497-5511
5:30pm - 12:00am
5:30pm - 12:00am
5:30pm - 12:00am
5:30pm - 12:00am
5:30pm - 12:00am
10:30am - 1:30pm
5:30pm - 12:00am

Serious chefs never used to serve burgers in their restaurants, and when they started doing so, you always sort of had the feeling that they were doing it under duress and would much  rather you didn't order one so they could sell you that heritage pork belly and bone marrow tower with kale pesto and quinoa foam instead. Tony Maws, at his splendid Cambridge restaurant, offers a really great burger — fat and dripping with flavor — and has figured out an easy way to keep the number of burger orders down: He prepares only 18 of them a day. If you're 19th in line, sorry Charlie. It's worth getting to the place early for this 8-ounce grass-fed patty (custom-blended daily from various cuts of meat) on a house-baked dome-shaped sesame bun, complemented by Shelburne Farm Vermont cheddar, vinaigrette-dressed lettuce and tomato, and Maws' own mace-flavored ketchup. -Colman Andrews



  • 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.
  • Order food. Eat. Enjoy everything.
  • 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.
  • Get the tasting menu and prepare to be wowed!
  • Can't decide which cocktail to order? Ask for a surprise tasting of four mini cocktails for $20.
  • This 8-ounce patty is so good it has won a devoted following of people who dont even bother to gripe about the cost anymore.
  • Few chefs do both upscale and low-key fare as well as Craigies Tony Maws. Nor do many offer them side by side, as he does at his Cambridge restaurant.
  • Tony Maws is hands down the best chef in Boston.
  • Anything from roasted chicken to confit and roasted milk-fed pigs head with spicy pumpkin sambal and boudin noir-hoisin sauce. All extraordinary. [Eater 38 Member]
  • 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.
  • duck fat + brussel sprouts = yes please.
  • Spend at least four hours here; you will not regret it!
  • Try the chef's tasting menu if you are a first timer
  • Come Sunday after Nine and get the Chef's Whim menu. Everything is a surprise and sure to be tasty.
  • 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.
  • Bostons Best Chef (Boston Magazine) combines his trademark French-inspired refined rusticity with an unyielding passion for the best local, seasonal, and organic ingredients.
  • (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..."
  • 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."
  • Amazing tasting menu. Lots of fish. Very nice chef. Great cocktails.
  • 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!

Nearby places

569 Massachusetts Ave (at Pearl St.)
280 Green St (btwn Magazine & Pearl)
321 Massachusetts Ave (at Blanche St.)