Travel

Craigie on Main is one of those old-world restaurants where you order a cocktail at the bar before dinner, where the the food is coursed (not a small plate to share in sight), and where you do not steal glances at your phone. A farm-to-table, sort of French but mostly New American interpretation of a bistro, this place leans into the trappings of an old-school classic: starched white tablecloths, redbrick walls, and wood-shuttered windows. The menu is packed with comforting mainstays. Sweet, licorice-y fennel cuts through the richness of Craigie’s olive-oil-poached salmon, and the slow-cooked, thoroughly indulgent Vermont pork belly is a meal made for cold Boston winters. Either way, a side of white corn grits infused with peppery Pecorino is essential.

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