Craigie On Main

5 Reviews on “Craigie On Main”

• Can

  High quality food, great hospitality, nice ambiance. Elegant and calm reception. Relaxing atmosphere. Very good overall. Central location. Highly recommend it.

  July 28, 2017, 9:24 am

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• John

  Disappointing. This place tries really hard. Too hard in fact. The room is beautiful; the open kitchen is a nice touch; and the staff is friendly. There are too many staff working each individual table. They congregated behind us and had time to talk amongst themselves rather than clear plates that had sat around for an awkwardly extended period. Cocktails were tasty.The pig’s head was good. The boudin noir hoisin was bland. The bean sprouts that accompanied the pancakes were…beansprouts…with a watery dressing and wilted cilantro. Not sure if we got the sambal. I don’t think so. The pig was much better without the rather sad accompaniments. The squid ink rigatoni with clams was incredible. The octopus was good if slightly overcooked and mushy. The sauce and peaches that accompanied it were odd to say the least. Tasty bone marrow. Underwhelming supposedly foraged wild mushroom side. All I could see were oysters and all of it seemed overcooked and watery. Sirloin…well it’s sirloin…but when it’s cooked perfectly you wouldn’t think it would be that damn chewy. I’ve bought cheaper beef than that and overcooked it slightly and still had it turn out slightly better. Finally, dessert. These were, well, underwhelming again. ‘Black forest’ dessert was the single most unappetizing dessert I’ve ever had the displeasure of paying for. Utter and complete joke. The sorbets were odd without being good with bad flavor combinations. Pudding and nougat desserts were quite good however. All in all, a decent enough place. Unfortunately at that price I would never return. They are trying to hit well above their weight-class and they failed more times than succeeded that evening.

  November 11, 2014, 5:26 pm

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• Judy

  Second Review. Service was exceptional from the moment the hosts greeted us to our final farewell from waitstaff and hosts. Food was perfectly prepared and delicious….well suited to the most finicky gourmand. Typical of upscale bistros, the dining room menu is somewhat limited but local and creative. Unfortunately, both food and beverages are pricey even by Boston standards.

  April 9, 2014, 12:43 am

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• JP

  Aghast at What We Witnessed. We went for some of their renounced burgers, which we’ve had before and are quite good, though overly expensive. The restaurant and the review sites encourage waiting guests to observe the action in the kitchen, especially the final prep area where they finish each dish before they leave the kitchen to be served to diners.I’m sure Tony Maws will offer up some zany standard operating procedure as an anecdote or excuse, but we were simply aghast when we watched the prep chef repeatedly, with his bare hand, take the greens (that accompany burgers) from a mixing bowl, put some in his mouth, and then with the same unwashed bare hand, reach back into the mixing bowl and then pick the remaining greens up and add them to burger plates to be served. At first we thought this was a renegade move by a hungry chef, but when we saw this happen over and over we realized that the chefs must be instructed to do this. We simply could not get over the fact that the chef was putting food into his own mouth with his hand, then using the same hand (no gloves, no washing – nothing) to add food to customer plates about to be served. We left the restaurant and don’t intend to return.

  November 10, 2012, 4:27 pm

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• Manup47

  Why this place isn’t a # 1 in northeast I can’t figure out17 Mar, 20123 of 6 courses. Wheeeew. A top. 5

  June 17, 2012, 2:48 am

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