Local “snout-to-tail” pioneer Tony Maws remains at the top of his game at his flagship operation. The chef-proprietor uses the best local and organic ingredients for his culinary creations. Locals and culinary tourists fill the dining room, where only a four course prix-fixe menu is served. In 2019, the restaurant will be celebrating the 10th anniversary of its move from the original Craigie Street space with special events such as whole hog dinners. The casual, welcoming bar area, now known as COMB (Craigie on Main Bar), offers an a la carte menu and monthly-rotating burger specials, along with the classic, grass-fed Craigie on Main Burger. Arrive early if you’re craving one of the burgers, as they’re sold in limited quantities and often sell out.