Accolades

  • Best Chef: Northeast
    James Beard Foundation
  • Most Influential Restaurants in the US
    US Air Magazine
  • Best New Restaurants in America
    GQ Magazine
  • Best New Chef
    Food & Wine
  • Best Brunch Places in the USA
    Bon Appétit
  • Three Stars (The Kirkland Tap & Trotter)
    The Boston Globe
  • Boston's Best Restaurants: Top Food
    Zagat Survey
  • ChefsFeed Winner
    One of the Best Things to Eat in Boston

My Restaurants

Where I Eat

Behind the Scenes

From My Menu

Chef Keith Pooler reviews Crispy fried pig tails at Craigie on Main
$$$$ | French/Belgian, | Modern, | American
Central Square
2 Reviews
"Chef Tony Maws is the master of umami and crispy earthy richness with a crunch. Everyone goes to Craigie for the burger but I find the slow cooked, then fried, pigs tails to be the perfect bite of crunchy and chewy that you just don't find on many plates. I can eat one after another."
Chef Ming Tsai reviews Sweetbreads at Craigie on Main
$$$$ | French/Belgian, | Modern, | American
Central Square
1 Review
"The chef is the master of offal, as well as anything having to do with pig for that matter. I love that he sources ingredients as local as possible so the menu changes daily, but when he has the sweetbreads, I always make sure to get those."
Chef Marco Suarez reviews Roasted grass-fed beef bone marrow at Craigie on Main
$$$$ | French/Belgian, | Modern, | American
Central Square
1 Review
"Bone marrow from this menu is a real foodie treat and a definite must-have. It is served as the third course on their eight-course tasting menu."
Chef Jamie Bissonnette reviews Grilled Spanish octopus at Craigie on Main
$$$$ | French/Belgian, | Modern, | American
Central Square
1 Review
"They always kill it with the octopus here. It's perfectly cooked and served with a great spiced artichoke sauce."