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Craigie on Main

Craigie on Main

(현재 폐점)
뉴 아메리카 음식점, 프랑스 음식점미국 음식점$$$$
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    Bon Appetit MagazineEater의 전문가가 이 장소를 추천합니다.
    • Bon Appetit Magazine
    • Eater
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  • Eater
    Eater8월 14, 2014
    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." 자세히 보기
  • Caitlin H.사용자 이미지의 하트 아이콘
    Caitlin Halle5월 20, 2016
    I had the oysters, fried clams (pictured), barcuterie, the burger (which sold out 10 minutes after opening - 5:40), the half pigs head Peking style, & chocolate mousse! Everything was amazing!
  • The Wall Street Journal
    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. 자세히 보기
  • Boston.com
    Boston.com8월 4, 2014
    Dehydrated miso lends a burst of umami. It goes on a housemade bun along with house-made condiments. This burger isn't on the menu, it's a verbal special in the bar area, so you've got to ask for it. 자세히 보기
  • Dan R.사용자 이미지의 하트 아이콘
    Dan Roberts7월 3, 2016
    10회 이상 방문함
    Get there at 5:30 and sit at the bar for one of the best burgers. (They only make a few a day, and they run out fairly quickly ...) The secret is bone marrow (a little bit cheating) and miso paste ...
  • Alice P.사용자 이미지의 하트 아이콘
    Alice Potenza9월 11, 2014
    The chef changes the menu daily using only the freshest local ingredients. This is a foodies heaven! I had a pescatarian tasting menu that delighted the sight as much as the palate. A must!!
  • Eater
    Eater8월 14, 2014
    Bill Addison's review: "A curling octopus tentacle was seared to smokiness, offset by chickpeas that dissolved to puree on the tongue and a black garlic vinaigrette that pumped out umami." 자세히 보기
  • Jeremie T.
    Jeremie Trouillet6월 8, 2013
    The Ultimate craigie experience was awesome, it was for our 2 years wedding anniversary and it worth every penny! The wine pairing was on point! anf the waiters was both professional and knowledgable!
  • Eater
    Eater4월 18, 2013
    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.
  • BU Today
    BU Today12월 19, 2013
    Craigie on Main has a seasonal menu which changes daily as nearly everything on the menu is organically grown and locally produced. An open kitchen allows customers to see their food being prepared. 자세히 보기
  • GQ Magazine
    GQ Magazine7월 10, 2015
    Is it the all-hands-on-deck staff, somehow both omniscient and omnipresent? Is it the oysters with candied lemon mignonette, the best way to start a meal, maybe ever? The answer is all of the above.
  • Noam B.사용자 이미지의 하트 아이콘
    Noam Ben-Haim1월 13, 2016
    10회 이상 방문함
    Great burger, great cocktail, great staff, great atmosphere, amazing burger. What else can you ask for? My favorite place in Cambridge for any evening
  • Boston.com
    Boston.com8월 4, 2014
    The food picks up right where Craigie Street Bistrot's left off - inspired by the best ingredients each day, the menu ever shifting and highly local, tastings determined by the chef's whim. 자세히 보기
  • Vanessa G.
    Vanessa Gatlin1월 15, 2015
    (Best of Boston 2014-BURGER) Improper Bostonian says, "In an utterly done-to-death category, the bar at Tony Maws' celebrated nose-to-tail bistro still serves the ne plus ultra of local burgers."
  • Michael D.
    Michael Ducker1월 21, 2016
    The bar used to be the best place to eat alone in Cambridge but they abandoned their burger and now only have $38 fancy entrees. Still a great restaurant but no longer a great weeknight eat alone :(
  • Rachel B.사용자 이미지의 하트 아이콘
    Rachel Bindel6월 16, 2016
    If you want the burger you better show up early and tell someone as soon as you get in. Other wise put it in the chefs hands and get the tasting menu.
  • ArtJonak
    ArtJonak3월 28, 2012
    Go tasting menu for a delicious/impressive/fun dining adventures! Also try the pig’s head, grilled octopus, sweet breads and mushroom ragout - top it all off with creamy flan,dripping w/ hot caramel.
  • Carrie B.사용자 이미지의 하트 아이콘
    Carrie Bevis6월 6, 2016
    Home of the secret burger, served only at the bar. But I advise snagging a table reservation and digging into the menu. The servers will surprise you anyhow.
  • Courtney A.
    Courtney Andrade1월 3, 2016
    We heard about this place from Bertuccis waiter. We had the ribeye plate and beef rib. Both were very very good. The ribeye was very high priced, drinks were strong but average price. Would recommend.
  • Mashable
    Mashable3월 20, 2014
    Boston’s Best Chef (Boston Magazine) combines his trademark French-inspired “refined rusticity” with an unyielding passion for the best local, seasonal, and organic ingredients.
  • Simon H.
    Simon Holroyd7월 17, 2014
    An expensive option, but this is the best meal available in Boston. And every Sunday, they offer a reduced price Chef's Whim Tasting menu after 9pm.
  • Eater
    Eater1월 12, 2012
    Anything from roasted chicken to confit and roasted milk-fed pig’s head with spicy pumpkin sambal and boudin noir-hoisin sauce. All extraordinary. [Eater 38 Member]
  • Edward K.
    Edward Kim2월 23, 2012
    5회 이상 방문함
    I like sitting at the bar since I can talk to the bartenders who will make whatever crazy concoction the situation calls for. Bar food favs include seasonal locavore meat items & clam w/ squid ink
  • Emily S.사용자 이미지의 하트 아이콘
    Emily Scheer1월 8, 2017
    The menu changes daily, so hard to predict what will be avail. We had an octopus appetizer that was so good we ordered a second one!
  • Gloria C.
    Gloria Chin7월 17, 2012
    "burger: bone marrow, suet, miso powder, subtly sweet mace ketchup, and nutty, fonduelike cheese, then nestled on a buttery, griddled house-made bun". Only 18 served per night so go before 630
  • Vanessa G.
    Vanessa Gatlin7월 28, 2013
    (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..."
  • Ryan B.
    Ryan Ball8월 29, 2013
    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!
  • Jacqueline M.
    Jacqueline M10월 8, 2012
    Get a cocktail and stand by the bar that connects the dining room to the bar. It's awkwardly placed, but it's so much fun to watch the open kitchen. It's like a dance.
  • Lynne T.
    Lynne Taylor3월 3, 2014
    Really good. Cod and "pork four ways". Great salad and a pasta starter. Low key vibe. Really good....(I think I said that twice!)
  • Jeff B.사용자 이미지의 하트 아이콘
    Jeff Byrnes9월 11, 2016
    Order a Mediterranean Union cocktail from Rob. Whiskey, Picon, Cynar; all the bitter things!
  • Matthew K.
    Matthew Katz3월 10, 2011
    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.
  • Nanda S.사용자 이미지의 하트 아이콘
    Nanda Sandhu1월 27, 2020
    Amazing food. About the burgers, waiter told me that they only do 18 burgers/day and they usually run out around 6:30pm.
  • Open Air P.
    Open Air Publishing4월 16, 2012
    Order the Braised Slab Bacon with Lentils. Then find out how to make it yourself. Chef Tony Maws has contributed this recipe to the "The Better Bacon Book." http://bit.ly/bacon-iPad-Book
  • Ginny J.사용자 이미지의 하트 아이콘
    Ginny Jennings8월 7, 2014
    The burger!, everything on the menu, wonderful waitstaff, knowledgeable bartenders
  • The Feast
    The Feast6월 10, 2011
    From the decadent 10 course tasting menu to the bar menu featuring a legendary burger and awesomely fatty pig tails, there's several ways to experience the scope of Chef Tony Maws' talents. 자세히 보기
  • Batzul G.사용자 이미지의 하트 아이콘
    Batzul Gerelsaikhan10월 29, 2015
    Burger is off the menu, but you can still order it. If you want their famous bone marrow, order it in advance!
  • Bon Appetit Magazine
    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. 자세히 보기
  • Food & Wine
    Food & Wine4월 20, 2011
    The emphasis at this family-run bistro is on seasonal ingredients, both in chef Tony Maws's kitchen and in the drinks. The vodka-based Hunter's Moon, for instance, is made with a spiced puree of local
  • Sofia P.사용자 이미지의 하트 아이콘
    Sofia Papastamelos5월 3, 2017
    Food is delicious and refined. However...no new world wines??? Tasting menu was small portioned and took forever between plates.
  • Jay B.사용자 이미지의 하트 아이콘
    Jay Bobzin8월 27, 2017
    Burger stopped me in my tracks. Service was warm and friendly. Beet hash was also a favorite.
  • Johnny W.
    Johnny W2월 26, 2014
    Food was amazing !!! Wine delish service top notch but desert for that day could have been better. Overall two thumbs up !!
  • Mike C.
    Mike Chau11월 11, 2012
    Try the Grass-Fed And House-Brined Corned Beef Cheek And Smoked Tongue Hash - With slow-poached farm fresh egg and crispy onion rings
  • Open Air Publishing
    Open Air Publishing4월 24, 2012
    Order the braised slab bacon with lentils. Then find out how to make it yourself. Find Chef Tony Maws' recipe in "The Better Bacon Book." http://oapub.co/9a4d0f5d
  • Mike C.
    Mike Chau11월 11, 2012
    Try the Local Grass-Fed Beef Burger - With Shelburne Farm cheddar, house-smoked bacon, Mace ketchup, house-made bun and crispy potato fries
  • AskMen
    AskMen2월 3, 2011
    Options like their Craigie Cocktail Whim option, where they choose four mini-cocktails balanced from light to heavy, cut out the indecision. Trust your bartender. 자세히 보기
  • Max사용자 이미지의 하트 아이콘
    Max10월 30, 2015
    5회 이상 방문함
    Show up early for the delicious and well priced burger freshly ground with bits of bone marrow.
  • Ari J.사용자 이미지의 하트 아이콘
    Ari Jones8월 7, 2014
    Amazing tasting menu. Lots of fish. Very nice chef. Great cocktails.
  • Caitlin H.사용자 이미지의 하트 아이콘
    Caitlin Halle5월 20, 2016
    The half pigs head Peking style was so well prepared!
  • Jeremy K.사용자 이미지의 하트 아이콘
    Jeremy Krantz6월 17, 2010
    Reserve ringside seats well in advance; best seats in the house, hands down! Don't be afraid to let them advise you for wine and for what to order, the staff is amazing!
  • Mose B.
    Mose Berkowitz12월 21, 2011
    A rich reflection of the locally grown goods, in a modern eclectic package. The 3 course offers the best deal of lot (6 course is same size, 2X price, but 2X variety). Food's too salty though...
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