Tony Maws from Behind the Swinging Doors: The Kitchen at Craigie on Main Slideshow

Behind the Swinging Doors: The Kitchen at Craigie on Main Slideshow

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Jane Bruce

Tony Maws

Chef Tony chats with his son during brunch. He dips some greens into ketchup and tells his dad his latest innovation, "Salad...with ketchup!"

Jane Bruce

Carl Dooley

Formerly of Westend Bistro and Battersby, the chef de cuisine heads the kitchen when chef Maws isn't there.

Jane Bruce

Brunch Dishes

In the front, Anson Mills yellow corn polenta with rock shrimp, chorizo, and a farm-fresh egg, some pork belly on the side, with an order of toast and the house-made semolina spaghetti in the back.

Jane Bruce

Chris McMullan

Seen here with Maws is Chris McMullan, one of the sous chefs at Craigie on Main.

Jane Bruce

Doughnuts

The house-made donut with cajeta is an absolute must at brunch.

Jane Bruce

Picking Up Dishes

One server will yell, "Runners, please!" and a handful of people come immediately to bring dishes out to tables.

Jane Bruce

Polenta

The yellow corn polenta waiting to be topped with an egg.

Jane Bruce

Chef Maws and Chef Carl

The chefs look at tickets and dishes assuring that everything is perfect. Maws doesn't spend as much time at Craigie as he once did, he's more often found at Kirkland Tap & Trotter. He says, "That place is more new so I spend more time there. It’s more casual, gastropub-y."

Jane Bruce

A Quiet Moment

It's very fleeting, but Maws and Chris McMullan have a moment to chat during the busy brunch service.

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Behind the Swinging Doors: The Kitchen at Craigie on Main Slideshow

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