Reviews & Awards
The Top 50 Restaurants in Boston, 2015
5 Questions: Tony Maws

Time Out
The Best Burgers in Boston

First We Feast
18 Bucket-List Burgers to Try Before You Die

Wine Enthusiast – 2012-2015
100 Best Wine Restaurants

Boston Magazine
The 50 Best Restaurants 2014
Voted #1 for Boston’s Best Burger, 2014

The Improper Bostonian 
Boston’s Best Burger, 2014 July 2014
“The Road to the 38 – Boston Restaurants to Know”

Boston Magazine- August 2012
“Best of Boston: Jessica Scott, Best Pastry Chef” July 2012
“Boston’s 20 Most Iconic Dishes”

Boston Magazine- July 2012
“Boston’s Best Burgers: Ranking of the Best Burgers in Boston”

Boston Globe Magazine- July 2012
“25 Best Burgers Around Boston”

Men’s Journal- June 2012
MJ Approved: Food & Drink, A Fresh Summer Spread

Food & Wine- May 2012
“Best Burgers in the US”

Opinionated About Dining- Steve Plotnicki April 2012
Top 25 New England Restaurants”

Boston Magazine – Chowder February 2012
“The Kitchen Spy – Visit to Tony Maws’ Home Kitchen”

Fox News – February, 2012
“Top 10 First Date Bars in US”

Boston Magazine – April 2011
“One Perfect Meal – Brunch at Craigie On Main”

US Air Magazine – April 2011
“One of 14 Most Influential Restaurants in the US”

The Feast- November 2010
Near Epic Rating – Deconstructing a Pig’s Head with Tony Maws

Wine Enthusiast Magazine- November 2010
Whole Roasted Chicken – Renowned chef and owner of the popular Craigie On Main develops a delicious chicken dish for the holidays

Improper Bostonian- July 2010
Best Bar Food

Stuff at Night- July 2010
Hot 100

Food Network Magazine- July 2010
Best Breakfast in Massachusetts (for our home-made, made-to-order doughnut served at “Our Sunday Best” Brunch)

The MIT Tech – June 2010
“I finally understand how Craigie On Main has appeared on the “Best of Boston” list year after year. After just my first visit, it easily moved to the top of my list, too. Off Main Street in Central Square, Craigie is anything but casual, perfectly pairing complex French cuisine with the simple taste of local New England…” Martha Wilcox

Martha Stewart Show March 2010
Chef Tony Maws shares Passover recipes and cooks with Martha, March 2010
“Craigie’s tasting menus, incredible cocktail program, disciplined devotion to all things local, and darn fine burger …..”Devra First

Boston Magazine, January 2010 “The Heights” 5 Best Tasting Menus
“Craigie on Main’s 6- and 10-course tasting menus are some of the fairest priced culinary blowouts around.”

Food and Wine Magazine- November 2010
25 Best Burgers in US

Bon Appetit Magazine- August 2010 (cover)
Burger Nation, “World’s Best Burger…” “It took Chef Tony Maws six months to create his ultimate burger.”

Boston Phoenix, December, 2009 Restaurant of the Year
“Craigie on Main, in Central Square. Chef Tony Maws has avoided most of the celebrity game, and stuck with one of the great formulas out there: New England food, presented as if New England was a province of France.”

Boston Phoenix, The Annual Howard Mitchum Memorial Award for Innovation in Seafood Cookery (“The one award here that really matters”)
“Maws, again of Craigie on Main, for tempura fish cheeks, Maine smelts, mussels, black sea bass, and sous-vide arctic char.”

GQ Magazine January, 2010 -10 Best New Restaurants in America/2009
“The restaurant offers a little of everything-French, New England, homestyle, Asian, Mediterranean, locovore. It succeeds at everything. ..Could this be Boston’s Best Restaurant, period?

Stuff Magazine, October, 2009
2009 Dining Awards “Oddest Crazy Delicious Ingredient – Crispy Fried Pig Tails”

Weekly Dig, October, 2009
2009 Dig This Nominee “Best Slow-Cooked Burger”

Open Table Diner Feedback, October, 2009
Diners’ Choice Top 50 US Restaurants “Fit for Foodies”

Improper Bostonian, July 2009
Best of Boston Issue:
Best New Restaurant
Tom Schlesinger-Guidelli – Best Mixologist

Art Culinaire, Spring 2009

Bon Appetit, May 2009
“One of the ‘Hot 10’ Best Brunch Places in the USA

Boston Magazine – Corby Kummer, April, 2009
“There’s a reason folks are flocking to Tony Maws’ sprawling new digs in Central Square.  The exquisite locavore grub is guaranteed to fascinate, even when it wanders too far afield.”
“Along with the terrines, the (chicken) dish goes permanently in Boston’s hall of fame.”

Three Stars – Boston Globe, February, 2009
“A new home for fine flavors”
“This is a place for people who love food to revel in it”
“The cooking is inspired by the best ingredients.”
“I don’t know what restaurants have been doing to octopus before, but they should have been doing this.”
“Does vegetarians proud, as does Craigie in general with its meat-free tasting menus”
“Craigie was never much of a secret and now everyone can see why.”

Four Stars – Boston Phoenix, January, 2009
“While culinary fads have come and gone, Chef Tony Maws has stuck by his sound principles. He gets the best ingredients, especially local ones, on a daily basis and serves up reliable French country cuisine. Maws also likes to make things in-house: ice creams, pickles, cured meats. Although several trends have broken his way — local sourcing, farmer’s markets, slow food — he has avoided science-fiction preparation, much of the fusion craze, the worst of vertical food, several retro movements (French food is eternally retro), and the most dangerous temptation of all: the celebrity-chef game in which one is always on television, jetting to distant locations, and no longer actually cooking customers’ fare.

“With all those pitfalls avoided, this way greatness lies. …”

Room With a View – Boston Globe Magazine, February 8, 2009
“At Craigie On Main, Chef Tony Maws’s shiny new kitchen gives diners a front-row seat”

Hog Heaven –  Improper Bostonian, February 4 2009
“Craigie On Main nails nose-to-tail cooking…Chef /Owner Tony Maws… manages to elevate the other white meat to intoxicating levels of deliciousness”

Listed in Best of the New / Food – Boston Globe Magazine, Jan. 2009
Top Restaurants in Boston: Top Ten

“This new Craigie is allowing Maws to do more of what he does so well: producing made-from-scratch (down to the butchering) French fare with occasional Asian accents, using only farm-fresh and seasonal ingredients. To wit: crispy fried Maine clams with baby potatoes and preserved lemon; octopus à la poêle; cod cheek tempura; and a host of excellent pig dishes, from sausages to pork jowl “croutons.”

Zagat, Jan. 2009
“Chef-owner Tony Maws has bestowed upon his renowned eatery, Craigie Street Bistrot, a new name now that it’s moved from Harvard Square to larger digs in Central Square thankfully, his “unfailingly memorable” French “challenges” that incorporate “whatever’s freshest that day” remain unchanged, as do “smart” servers who offer “terrific” tips on “phenomenal” wines.”  Craigie is also featured in these Zagat Top Lists:

Food – Tops

Most Popular

Service (Tops)

Bistrot (French) Tops

Boston Globe, Dec. 2008
“An elegantly rustic space, the barroom has a lived-in charm. Low lights, muted green paint, well-worn wooden floors, and a steady warmth off the open-air kitchen add to the sense of comfort and style. Maws’s dedication to seasonal and locally grown ingredients carries over to bar manager Tom Schlesinger-Guidelli’s concept for the cocktail menu as well.

“We wouldn’t be true to what we are doing in the restaurant if we didn’t think about seasonality and try to make as much in house as possible,” he explained from behind the bar. He was cracking ice cubes and measuring ingredients at a hurried but precise pace. “That means artisanal and small-producer sipping spirits….Using locally grown pumpkin for a puree made with cardamom, cinnamon, and other spices, and finished with nutmeg, The Hunter’s Moon (Reyka vodka, Musque de Provence, honey, $10) was eye-opening as well. It’s lighter and cleaner than you’d expect, but there’s a richness in the taste that comes from the squash and the rounded sweetness of the honey.

“It’s meant to be a seasonal option for a vodka drinker,” Schlesinger-Guidelli said. “It fits into what we do.” Yes, and they do it quite well…”

Gourmet’s First Taste: Craigie On Main – Gourmet, Dec. 2008
“Chef Tony Maws has successfully transplanted the heart and soul of his tiny basement restaurant (Craigie Street Bistrot) to a larger ground-level space across town…the new place is a gleaming custom build-out with a swank look and numerous upgrades, including tons more seating, a full-service bar, and a humongous open kitchen. The overall vibe of the new spot hums with much more excitement than the old one…Maws continues doing what he does best, preparing seasonal/local (ish) product with utmost reverence using classic French technique (the Vermont Organic Pork Two Ways: Crispy Suckling Confit and Slow-Roasted Belly is a phenomenally unctuous display of swine). And as it’s always been, his charcuterie is spot on; even the dainty slices of house-made rabbit sausage—the garnish for a puréed Macomber turnip soup with curry oil—are extraordinary. My favorites though are Maws’s most basic preparations; the Crispy-Fried Nova Scotia Smelts, served with a squid ink anchoïade, are stupidly simple and tasty as hell.

Another bonus: the bar room. It dons a jovial scene and a serious cocktail list—each sip of the Northern Lights, concocted of elderberry liqueur, Scotch, lime juice, and bitters, unfolds into a new spectrum of refreshing flavors. But the biggest improvement in the new place truly is the increased capacity. Now, more people have more access to Maws’s superb cooking.”

Cambridge Chronicle, Dec. 2008
Tony Maws is “also a green chef. Maws gives leftover cooking oil to biodiesel users, directs recycling and composting programs, and encourages staff members to use public transportation. “We’ve broken everything down, from real waste, to bottles, to cardboard, to compost,” Maws said. “We’ve really minimized our footprint.”

MA Eatery Goes From Cramped to Cooking In Style – Nation’s Restaurant News, Dec. 2008
“After successfully operating his previous restaurant while having to struggle with a cramped, no-frills basement kitchen, chef-proprietor Tony Maws is eager to see what he can accomplish with elbow room and state-of-the-art culinary tools at his new Craigie On Main here. The new restaurant is housed in a remodeled Italian eatery a couple of miles from its predecessor, the now-closed, 42 seat Craigie Street Bistrot. It houses a 95-seat dining room with a dramatic open kitchen featuring an island-style cooking suite as its focal point, plus a separate prep kitchen. Cooking gear includes two Alto-Shaam combi oven-steamers, four CVap cooking-and-holding cabinets and five thermal circulators, the latter for sous vide applications… It’s a vast step up over what he worked with at the original place for more than six years, Maws says. “We were cooking with a blindfold on and one hand tied behind our backs,” Maws said, “but the experience made us better cooks.”

Boston Cocktail Party – Inside the Beantown Mixology Scene – Nightclub & Bar Magazine, Dec. 2008
“The city’s bartenders have been making a name for themselves, not only by helping popularize artisanal cocktails but also by opening up new bars and networking with their colleagues around the country. Restaurants have embraced the idea that a bar is not just a place to wait for a table, but a destination in its own right…newer stars such as Tom Schlesinger-Guidelli who helped make Eastern Standard shine is now bar manager of chef Tony Maws’ much-anticipated new restaurant, Craigie On Main…. “We’ve all found this as our real love. We’ve all eschewed ‘real’ professions for it. It’s our passion,” says Tom Schlesinger-Guidelli about his choice of career…”

Feature Recipe: Cranberry and Walnut Relish, Tony Maws, Craigie On Main, The New York Times, Nov. 2008, Nov. 2008
“Catch chef Tony Maws in action by snagging seats overlooking his spacious open kitchen with custom-built range. An ever-changing menu using sustainably sourced ingredients includes house-made sausages; rich, meaty bone marrow; braised oxtail; and pomegranate-glazed sweetbreads. (Vegetarians, he’s got you covered, too). Try his chef’s whim on Sundays and Wednesdays for the full effect. Meanwhile, Tom Schlesinger-Guidelli (Eastern Standard) mans the bar, pairing small-batch liquors with snacks like pig’s tails and burgers. Despite mature appearances, Maws vows to throw the city’s best dinner parties. Because we’re all kids at heart.”