Chef Tony Maws, 2011 James Beard Award Winner for Best Chef, Northeast, is the Chef/Proprietor of Craigie On Main. You'll see Tony in the open kitchen almost every night combining "refined rusticity" with an unyielding passion for the best local, seasonal, and organic ingredients.
At Craigie, we really do "walk the walk": the A la Carte, Prix Fixe, and Tasting Menus change daily, depending on what is the very best of the best that am.
Our bartenders are equally fanatical with unexpected renditions of old classics, house-made infusions, and selections from artisanal distilleries. Our wine list is exclusively "one hill over", value-for-money, estate-bottled Old World bottles. Our craft beers are selected for their food-friendliness and are from off-the-beaten path distilleries.
Whether it's a late-nite beer and/or bite at the bar, our "Sunday Best" brunch, our famous Chef's Whim, or a Tasting Menu, you'll feel right at home at Craigie On Main.

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