The buzz surrounding this upscale culinary hot spot is centred on local “snout-to-tail” pioneer Tony Maws. The chef-proprietor uses the best local and organic ingredients for his Franco-American creations. While there are plenty of à la carte choices, the eight-course tasting menu, which might include such dishes as crispy-fried Florida frogs’ legs, hiramasa sashimi salad or rhubarb-hibiscus mousse, provides an overview of Maws’s seasonal cuisine. But the Chef’s Whim, a six- or four-course tasting menu offered Sunday evenings after 9pm, is an affordable alternative that won’t break the piggybank. The (off-menu) grass-fed beef burger is the stuff of legend.
|Venue name:||Craigie on Main|
853 Main St
|Cross street:||Bishop Allen Dr|
|Opening hours:||Mon–Thu, Sun 5:30–10pm; Fri, Sat 5:30–10:30pm|
|Transport:||Red line to Central|
|Price:||Main courses $38–$43|