Craigie on Main

A short walk from Central Square, Craigie on Main serves French-American cuisine with a focus on local ingredients and nose-to-tail cooking. The restaurant is owned by James Beard Award winner Tony Maws, who frequently works as a line cook in the open kitchen, preparing specialties like the Vermont pork three ways—suckling confit, spice-crusted rib, and country sausage. Beside the state-of-the-art kitchen, the restaurant contains hardwood flooring, whitewashed brick walls hung with vintage posters, and a bar serving inventive cocktails like the Bramble & Arabica, with blackberry and coffee liqueurs, sweet vermouth, rum, and egg yolk.