Craigie on Main to Debut a Juicy New Concept

Chef Tony Maws is cooking up a casual new Craigie hangout—and more soon-to-be-famous burgers.

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Photograph by P.J. Couture

To celebrate Craigie on Main’s 10th birthday, James Beard Award-winning chef Tony Maws is gifting us a juicy new concept: COMB (Craigie on Main Bar), a casual counterpoint to the refined dining room. Soundtracked by blues and rock music and festooned with rooster décor (cockscombs, get it?), the space will serve monthly-changing iterations of Maws’s hit Craigie burger. First up: January’s Burger Lyonnaise, topped with bacon, frisée, egg, and Dijonnaise. It’s an homage to Maws’s early days cooking in France, where he embraced his now-trademark farm-to-bistro philosophy. Could the next decade hold another restaurant? The still-sizzling chef won’t rule it out.

853 Main St., Cambridge, 617-497-5511, craigieonmain.com.

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