Craigie On Main Boasts All-star Culinary Line-up Meet The Creative Team Behind The Refined Rusticity At This Popular Cambridge Locale

Known for its unusual and interesting preparations, cuts, and ingredients, Craigie on Main proves that teamwork, and out-of-the-box thinking, is the key to success. With James Beard Award Winning Executive Chef Tony Maws at the helm, Bar Manager Ted Gallagher mixing drinks, General Manager/Wine Director Carl York running the front of the house and curating the wine program, and Pastry Chef Jessica Scott sweetening the deal with crave-able desserts, this culinary team invites guests to enjoy unforgettable tasting menus in a "dinner-at-home-with-friends" atmosphere.

Chef Maws handpicked each member of his team for his or her unique personality, and skill set, and the combination has resulted in some of the tastiest meals in the country. Pastry Chef Jessica Scott, a recent contender for Food & Wine magazine's "The People's Best New Pastry Chef" award, oversees the dessert menu, portions of the tasting menu, and the specialty bread program. Scott focuses on balancing contrasts, like blending savory flavors with the sweet notes of her desserts. In keeping with Craigie on Main's fresh and seasonal focus, Scott continually sources local ingredients for her creations, which often play off of new and creative elements from Maws' savory menu.

On the beverage front, General Manager and Wine Director Carl York and Bar Manager Ted Gallagher collaborate to offer a well-defined drink program that compliments the ever-changing tasting menus at Craigie on Main. York recently joined the team in 2011, setting about to create an expansive wine list that reflects Maws' exclusively Old World philosophy, featuring popular varietals from unexpected regions. Dedicated to exploring "real wine made by real people", York uses his expertise in crafting an approachable food-friendly list, as well as expanding the restaurant's vintage wine stock through acquiring rare and distinct bottles from private collections. Carl's passion for wine, and straight-to-the-point style, are summed up in his Twitter handle: @winemylife.

Similarly, Gallagher's bar menu reflects the devotion to craft, balance, and utilization of seasonal items that permeates Craigie on Main's philosophy. Curating the spirit list and implementing fresh produce and mixing cordials, Gallagher's libations are a true stand out among the craft cocktail bar scene not only in the Boston area but in the surrounding region as well. Ranging from light and floral to dry and bitter, the bar menu offers everything from spirit flights that might include smoky mezcals or American whiskies, to digestivo drinks that moonlight as desserts.

Collectively, this culinary dream team produces a distinctive fine dining experience. Craigie on Main offers a variety of tasting menus, including the six-course "Craigie Experience" and eight-course "Ultimate Craigie Experience." Chef Maws personally selects the ingredients before constructing the menu, ensuring only the most local, fresh, and in-season items find their way onto guests' plates.

Some of the dishes guests may experience during a tasting include: Crispy Chicken Thigh Confit; Smoked Rainbow Trout Rillettes with Paddlefish Caviar; or Potage of Jerusalem Artichokes with Crispy Fried Frog Legs. For a sweet finish, Pastry Chef Scott serves desserts such as the Creamy Anson Mills Corn Grits with Demerara Brulee; Lemon-Thyme Ice Cream; and Warm Blackberry-Fig Compote or Pear and Pine Nut Pain Perdu with Cajeta, Autumn Olive Berry, and Parsnip Ice Cream.

Craigie On Main serves the six-and eight-course tastings nightly in both the dining room and bar for $95 and $115, respectively. Additionally, the "Chef's Whim" tasting - a "Surprise Me" prepared by Chef Maws him