ChefTony Maws
Boston
Accolades
- Best Chef: NortheastJames Beard Foundation
- Most Influential Restaurants in the USUS Air Magazine
- Best New Restaurants in AmericaGQ Magazine
- Best New ChefFood & Wine
- Best Brunch Places in the USABon Appétit
- Three Stars (The Kirkland Tap & Trotter)The Boston Globe
- Boston's Best Restaurants: Top FoodZagat Survey
- ChefsFeed WinnerOne of the Best Things to Eat in Boston
Where I Go Out
Oysters on the half shell
$$$$, Full Bar, Seafood, North End
"I love oysters and they've got the best ones, period!"
Latte, Hot chocolate
$$, Breakfast, American, Coffee Shop, Outdoor Seating, Full Bar, Café, East Cambridge
"Family photo"
Squab in broth
$$$, Outdoor Seating, Reservations, Modern, New American, Bistro, Williamsburg
"Fuck yeah! @#brooklyn"
At My Venues
Roasted grass-fed beef bone marrow
$$$$, Modern, American, French, New American, Central Square
"Bone marrow from this menu is a real foodie treat and a definite must-have. It is served as the third course on their eight-course tasting menu."
Grilled Spanish octopus
$$$$, Modern, American, French, New American, Central Square
"They always kill it with the octopus here. It's perfectly cooked and served with a great spiced artichoke sauce."
Sweetbreads
$$$$, Modern, American, French, New American, Central Square
"The chef is the master of offal, as well as anything having to do with pig for that matter. I love that he sources ingredients as local as possible so the menu changes daily, but when he has the sweetbreads, I always make sure to get those."
Crispy fried pig tails
$$$$, Modern, American, French, New American, Central Square
"If you haven't had pig tail before, this is the place to try it. It's different and done really well. There are only a few restaurants that can pull this off."
Vermont Pork Three-Ways
$$$$, Modern, American, French, New American, Central Square
"The pork here is really that good and I’m happy to have it three ways."
Crispy fried pig tails
$$$$, Modern, American, French, New American, Central Square
"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."
