Chef Tony Maws, 2009 James Beard Award Nominee, is the Chef/Proprietor of Craigie On Main. You'll see Tony in the open kitchen most every night! At the newer, bigger Craigie, he combines “refined rusticity” with an unyielding passion for the best local, seasonal, and organic ingredients.

At Craigie, we walk the walk: à la carte, tasting and bar menus change daily, depending on what is the very best of the best that am.

Our bartenders are equally fanatical with unexpected renditions of old classics, house-made infusions, and selections from artisanal distilleries. Our wine list is exclusively "one hill over", value-for-money, estate-bottled Old World bottles.

Craigie On Main retains the quirky spirit of the tiny basement Bistrot –with a few big differences: a full bar, private dining, easy parking, and late night dining.

Whether it's a bite at the bar, our "Sunday Best" brunch, our famous Chef’s Whim, or a Tasting Menu, you'll feel right at home at Craigie On Main.

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