Craigie on Main

As detailed on the Craigie Street Bistrot website, Chef Tony Maws insists (to the point of fanaticism!) on using only the freshest and highest quality ingredients. To Chef Maws, this means buying local and in season. In fact, according to Maws, the menu is beyond seasonal as it changes daily depending on what he can source from an array of small, northeastern, sustainable producers (the total number of which, he can’t even being to count), many of whom Maws knows personally. Maws explains that this approach to sustainability is two-fold: he supports it philosophically and from a quality standpoint. Sustainable agriculture is a noble initiative in and of itself, but it also helps that those who observe its tenets most often produce delicious, high quality food. Essentially, the menu at Craigie Street Bistrot is what it is not because of sustainability’s increasing trendiness, but because it just makes sense. The listing of meats below is a just judicious sampling of the typical menu offerings–not all of these meats will be available all at once at any one time. It should be noted that all of the meats at Craigie Street Bistrot come from the general region, including western Massachusetts, upstate New York, and Vermont. Craigie Street Bistrot offers a select nightly menu of five appetizers, five entrees, and five desserts, plus specials on most evenings. Again, the menu changes nightly, based on what Chef Tony Maws considers to be the best available seasonal ingredients that day. Hours:Tue.: 5:30 pm – 10:00 pmWed.: 5:30 pm – 10:00 pmThu.: 5:30 pm – 10:00 pmFri.: 5:30 pm – 10:30 pmSat.: 5:30 pm – 10:30 pmSun.: 5:30 pm – 10:00 pm(Closed Monday)Reservations are accepted and recommended.