Back of the House at Craigie On Main

Life in Our Kitchen Is a “Mission Impossible”:

Pasta Making

At Craigie on Main, we believe that it is a privilege and an honor to serve food to our guests. We understand that people have many dining choices, both at home and eating out, and we do not take their choice to eat with us for granted. We have an uncompromising commitment to a dining experience that will satisfy them not only physically, but emotionally and spiritually as well.

Our mission is to always serve perfect food. We believe that while achieving absolute perfection is elusive, it should always be our goal. We refuse to cut corners or settle for less. This pursuit of perfection is our constant driving force, and the mission for each day, each meal, and each plate.

Kitchen Action

We are constantly evolving upward. We seek to gain new knowledge and skills and use them to do even better than the day before. We do not accept complacency. This process is continuous from the moment we arrive at work each day, to checking in and evaluating ingredients and deliveries, to scrubbing down our stations at the end of the night. Just because an ingredient was fresh yesterday does not mean it is still fresh today; and yesterday’s plate may not be acceptable today. We always retest, retaste and reevaluate.

Kitchen Action

Our Menu is constantly changing. Our Chef, Tony Maws, capitalizes on the close relationships he has forged with purveyors and farmers to maximize the freshness of products available on any given day. His daily shopping instills the menu with a sense of whimsy and spontaneity. Guests have the opportunity to experience both “old favorites” as well as lesser-known ingredients, hard-to-find produce items and less obvious cuts of meat – all prepared with flair.