Back of the House at Craigie On Main

Here’s what life in our kitchen is really like:

Pasta Making

Diners have dozens of  choices, and at Craigie on Main, we know we have to deliver an unforgettable dining experience for them to return. At Craigie on Main, we’ve always believed that it is an honor to serve food to our guests. The result is our longevity, numerous awards, and hundreds of happy diners.  If these goals match your own, we’d love to have you join our team.

Our mission is to always serve perfect food. Of course, absolute perfection is difficult, but it is always our goal. We won’t cut corners or settle for less.

Kitchen Action

We are not complacent. We are hungry for new knowledge and skills and use them to do even better than the day before. This  begins the moment we arrive at work, and continues through to checking in (and evaluating) ingredients and deliveries to scrubbing down stations at the end of the night. Just because an ingredient was fresh yesterday does not mean it is still fresh today.

Kitchen Action

Our Menu is constantly changing. Of course this means more work but our Chef, Tony Maws, wouldn’t have it any other way. He capitalizes on his close relationships with purveyors and farmers to assure we get the freshest  products available each 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 morsels and flavors, and less obvious cuts of meat. He is always looking to inspire and help you improve – both your cooking skills and your career advancement.