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This may be somewhat old information for fellow Boston area peeps who regularly peruse Chowhound threads, but it's news to me... and since the old Kirkland Cafe is 5 minutes from where I work and 15 minutes from where I live, I am very interested a new Tony Maws restaurant:
"Of course, there’s going to be ways you will look at it and know it is a Tony Maws restaurant. How could it not be? I will be deeply involved. But it will not be an extension of Craigie. It’s not Baby Craigie, it’s not Craigie Two,” Maws says. “The dots and the swooshes [on the plate] will stay at Craigie.”
Maws will be working with the same farms and purveyors that he does at his flagship, but says the food will be more rustic, neighborhood-friendly appetizers and entrees. “There will be big cuts [of meat], simply prepared but perfectly prepared, beautifully executed and seasoned,” he says. “It’s the stuff that you crave and want to eat more than once a week. It’s the food I like to cook for my friends, and Mondays at home.”
The biggest difference between Craigie and its new sibling, technique-wise, will be the large wood-fired grill that will anchor the kitchen, which means more large-format preparations and lots of live-fire cooking. This leads us to what you were all thinking: WHAT ABOUT THE BURGER?!?!?!? “The Craigie burger is going to stay at Craigie on Main,” Maws says. “But there will be a burger. And it might be a rotating burger. Maybe it will be a burger of the week. We will have some fun with it.” He’s also planning to give hot dogs the same star treatment that he’s given the burger at Craigie. Whether this means a suet, miso, and mace-laced frank remains to be seen: “We are about to start working on that as we speak,” Maws says.
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