Dads are hard to buy for, and they don’t really need more grilling tools, business ties, or sleeves of golf balls. This year, whisk your father away to Craigie On Main where veteran dad of two-year-old Charlie Maws, and acclaimed chef Tony Maws is determined to make this holiday anything but ho-hum.

Craigie On Main has several dining options available:

Dinner will feature a dad-centric, four-course meal designed by Craigie’s cooking crew of gourmet dads. On the night’s menu will be big pieces of meat and “Flintstone”-type bones, as well as a lardo-wrapped Vermont beef tenderloin, and dessert for $75.

For brunch, a special “Papa Panino” will make its debut. The panino is comprised of pork heart sausage, garden pickle relish, provolone, and fried farm-fresh egg on ciabatta. Other brunch options include corned beef hash, steak and eggs, pancakes, grits, and the infamous Craigie brunch burgers, as well as a grilled spice-rubbed Berkshire pork chop, with a fried farm-fresh egg.

Craigie On Main also has one of the finest whiskey selections in the city from the highly sought after Buffalo Trace Antique Collection to a variety of scotch and scotch cocktails. There’s also the newly expanded beer list that includes Baird Shizuoka Natsumikan Ale (Numazu, Japan); Brasserie St. Germain, Page 24 Printemps (France), and Narragansett (Providence, RI) to name a few. 

No matter what your dad craves, Craigie On Main will make sure he’s well fed—because as we all know, the way to any daddy’s heart is through his stomach.

To make your Father’s Day brunch or dinner reservations, please call 617.497.5511 or visit www.craigieonmain.com.