Tony Maws Announces Plans For Craigie On Main

*Opening Late October/Early November 2008
*Boston's Two-Time "Best Chef" and Food & Wine Best New Chef/2005 Moving To Expanded Space on Main Street in Central Square, Cambridge
*Refined Rusticity, Seasonal & Sustainably Sourced New Menus Every Night

Tony Maws, chef/owner, Craigie Street Bistrot in Harvard Square, Cambridge, MA announces plans to move his tiny, nationally acclaimed (internationally too!) bistrot to an expanded space at 853 Main Street, Central Square, Cambridge mid-fall. The new space will retain the quirky spirit of Maws' original bistrot, with a few critical differences: a state of the art custom-designed kitchen, a bar, a liquor license, private dining, plentiful parking, all in addition to a cozy dining room.

About Tony Maws
Tony Maws is a non-traditional chef - an 'idealist with a kitchen' might be a more appropriate description. His ideology: that local, seasonal, and sustainably sourced ingredients are intrinsically better and form the most significant part of what makes great food great.

Despite his modest ambitions and major space limitations at Craigie Street Bistrot, word got out, and before long Maws' combination of a Parisian 'slow-food' philosophy with New England ingredients began to earn widespread attention. Accolades include:

Food & Wine Magazine's Best New Chefs, 2006
Food & Wine Magazine's Hall of Fame, 2008
Best of Boston, Boston's Best Chef, Boston Magazine, 2008, 2006
Best of Boston, Best Restaurant, Craigie Street Bistrot, Boston Magazine, 2007
Top 10 Restaurants in the World for Carnivores, Food & Wine Magazine, 2008
Best in Service, Boston Globe Magazine, 2007
Best French Restaurant, Citysearch, 2007

About Craigie On Main
A sparkling kitchen complete with a custom-designed Molteni island suite will be the central point of the new space. The Molteni itself is bigger than Maws' kitchen at the original bistro, and was built to accommodate his creativity, precision and highest standards of execution.

"We haven't succeeded unless each visit feels like a dinner party at home with close friends" according to Maws. "Dinner guests always gravitate toward the kitchen, so we've designed it with the kitchen right smack in the middle." It's All About the Food. Period. The a la carte menu, tasting menus, Chef's Whim and bar menu will change daily, once 15-20 meat, fish and produce orders have been delivered, inspected, accepted (or rejected) by Maws. The bar shares the same vision as the dining room with home-made recipes, infusions and a bent to little-known, artisanal distilleries plus great organic wines with a story to tell. Textures such as restored wood floors, brick, granite and large plate glass windows give the restaurant a homey, cozy vibe where everyone is welcome. Craigie on Main is due to open in early November 2008.