craigie on main
For many, Craigie on Main is a “once in a while” kind of restaurant. For me, it’s more like a “once in a year” kind of restaurant. Every time I pass the always-busy corner bistro on my way to snag a scoop at Toscanini’s (which is more often than I wish to admit), it takes a few moments of realist banter between me and myself to stop me from stepping inside sans reservation and taking part in the full sensory experience that Tony Maws provides his mesmerized patrons. Luckily for my wallet, I never cross the threshold and, instead, soak in that moment of passing, feel the warmth radiating from smiling diners and drown my sorrows in a cup of ice cream.
Well, last Thursday, my kettle had blown, my time was up and I was ready to suffer the monetary consequences of what is always a delightful meal at Craigie. In a different context, I’ve talked about my penchant for simplicity. Craigie on Main, with its fine-dining reputation, may not scream simplicity; however, I think that the restaurant actually embodies the term in many ways. Maws cares deeply about his product, whether produce or protein, and wants to do anything to enhance it in ways that are inventive and interesting but that protect the integrity of its natural, unfussed flavor. His dishes can be simultaneously epiphany-inducing and familiar, because they gently remind the diner how a food-item tastes when at the peak of freshness.