Chef Tony Maws -Boston’s Best Chef (Boston Magazine) and James Beard Award Nominee for Best Chef, Northeast - combines his French-inspired “nose to tail refined rusticity” with a ”no exceptions” commitment to local, seasonal, and organic or natural ingredients. Join us for a few unmistakably “Craigie” drinks and bites in the bar, a private party, our “Sunday Best” brunch, the adventurous (and bargain)  Chef’s Whim, or a Chef’s Tasting Menu!