Cuisine:

• Catering
• French
• Contemporary

Craigie on Main Description:
Craigie Street Bistrot's followers can breathe a little bit easier: chef Tony Maws has established his rustic restaurant in Central Square. The location offers a noisy dining room and a cozier bar area; both sections feature a menu that skips across France for inspiration. The bar menu tempts well-heeled Cantabrigians with offerings like red wine-braised pigs' tails and organic bone marrow; dishes are complemented with an array of unusual old-school cocktails prepared by Tom Schlesinger-Guidelli, a disciple of maverick mixologist Jackson Cannon. Meanwhile, the dining room menu incorporates seasonal and local organic ingredients. Tuck into Vermont organic lamb three ways and Tasmanian sea trout, or go all out with a six- or ten-course tasting menu. The prices are a bit steep, but Maws tries to keep things low-key and homey with a prix-fixe "neighborhood menu" for $38, with the chef's choice of salad, entrée and dessert. Oh, and just try not to gawk at the theatrical open kitchen.


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