Longevity in the restaurant scene is no easy feat. It requires a solid concept, the building of a loyal following, and a menu that’s open to new tastes and the confidence in allowing the restaurant to evolve without compromising on the important core values.
Few other restaurants do all of these things better than Chef Tony Maws’ Craigie on Main. Once a small bistro on Mass. Ave, Craigie on Main is now located on Main street in a larger space which maintains the same funky vibes and exquisitely crafted menus.
At Craigie you can order from an a la carte menu or from a selection of 6-8 course meals. In addition, Chef Maws also offers weekly specials, my favorite of which is their newly introduced Chef’s Whim R&D. It’s a spinoff of Tony’s usual Chef’s Whim tasting menu (served on Sundays from 9 o’clock onwards), except this rendition has one very special ingredient: chef Aaron Chambers.
Chef Chambers, who joined Maws in the kitchen at Craigie in the fall of 2015, sets up beside Maws one Tuesday a month and together they blend their own unique and fine-tuned palates to create new dishes for diners to enjoy. Chef Chambers comes from a culinary background rich in French cooking, being the opening Chef at Daniel Boulud’s Bar Boulud at the Mandarin Oriental in Back Bay. He has a decade of experience managing and cooking in major restaurants in the US and was named one of Zagat’s top 30 under 30 in 2011.
Chef’s Whim R&D holds two seatings; at 6:00 pm and 8:30 pm, and guests will get to sit right up and personal at the chef’s table. Future dates for this special series will be announced on the restaurant’s Twitter, Facebook and Instagram pages. Be sure to follow along to get to experience the innovation and creativity Maws and Chambers bring into the restaurant together!