Best of Boston

Pity us. We’re so inclined to stuff our bellies full of chef Tony Maws’s house-made pastas and glorious takes on pork that we have a hard time saving room for dessert. This is tragic, because it’s simply not a Craigie experience without the wildly decadent confections assembled by Jessica Scott. She expertly blends traditional delights (bourbon-pecan ice cream) with inspired elements (a bacon-Mexican chocolate crust) for an extraordinary savory-sweet finale.