Chef Tony Maws has been showered with accolades since opening his doors. Each night, Maws & crew create an ever changing a la carte menu that includes dishes like spice-bread-crusted wild boar chops and whole-roasted Vermont squab. The wine list, too, is sure to impress thanks to an emphasis on vineyards that tend to be overlooked by the more mainstream eateries. Craigie on Main is a hard reservation to score at the last minute because along with new diners, Craigie has a loyal following of repeat customers who return time and time again not for their favorites (because Maws literally creates the menu daily based on the best ingredients he has found) but for what they may find and love that night.