Chef Tony chats with his son during brunch. He dips some greens into ketchup and tells his dad his latest innovation, "Salad...with ketchup!"
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.
Seen here with Maws is Chris McMullan, one of the sous chefs at Craigie on Main.
The house-made donut with cajeta is an absolute must at brunch.
One server will yell, "Runners, please!" and a handful of people come immediately to bring dishes out to tables.
The yellow corn polenta waiting to be topped with an egg.
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."
It's very fleeting, but Maws and Chris McMullan have a moment to chat during the busy brunch service.