Tony Maws

I Have The Best Job In The World, But Only One Night Of The Week

A chef returns to his sanctuary: the grill station
Mar 12, 2014 9:00 am

Monday, Tuesday, Wednesday and Thursday are filled with meetings. Friday I try to leave open, but inevitably I’m talking to someone — game planning, listening, coaching. Then comes Saturday. While it’s later in the week, I travel back in time and become a line cook again. It is one of the best jobs I’ve ever had. Tony Maws describes still working the line, after the jump.

5 Tips To Opening A Restaurant. As In, 5 Reasons You Should Not Open A Restaurant.

It’s a masochistic love...for those who love it
Nov 4, 2013 11:00 am

With a cooking style that blends pork pyrotechnics and a deep knowledge of New England fishing and farming, Tony Maws has become one of Boston's kitchen heroes. His Craigie on Main in Cambridge has roots in France, where Maws worked before opening the smaller Bistrot in 2002. In his latest monthly letter from Boston, he discusses the challenges of opening his new restaurant, The Kirkland Tap & Trotter. Don't try this at home.

Tony Maws On Customers Who Bully With The Threat Of A ‘Bad Yelp Review’

There’s an art to mastering the difficult guest
Aug 26, 2013 9:00 am

Tony Maws has become one of Boston's kitchen heroes. And with awards from the James Beard Foundation and Food & Wine, the country has taken notice as well. His Craigie on Main in Cambridge has roots in France, where Maws worked before opening the smaller Bistrot in 2002. This is his monthly letter from Boston.

What Do You Mean That The Fish Is Fresh?

Day boat, farm raised, line caught, flash frozen?
Jul 12, 2013 10:01 am

With a cooking style that blends pork pyrotechnics and a deep knowledge of New England fishing and farming, Tony Maws has become one of Boston's kitchen heroes. And with awards from the James Beard Foundation (Best Chef Northeast 2011) and Food & Wine (Best New Chef 2005), the country has taken notice as well. His Craigie on Main in Cambridge has roots in France, where Maws worked before opening the smaller Bistrot in 2002. This is his monthly letter from Boston.

How Do You Define 'The Best' In Today's Restaurant World?

Tony Maws puts excellence in perspective
May 15, 2013 11:02 am

Chef Tony Maws sends his first "Letter From Boston": While we’re all inundated with all these "Best of" lists, I keep wondering how they’re measuring happiness and contentment. I mean, what does one define “Best” when we’re trying to evaluate something emotional and sentimental like food and meals? What does “the best” actually mean? Read on.

A Late Night Out With Mr. Boston Tony Maws. Live Eels Involved.

Craigie On Main chef gives a tour of Chinatown
Jan 17, 2013 10:01 am

With stops at Drink and JM Curley in his wake, Contributing Editor Matt Rodbard found himself slightly tanked as the recorder was plopped on the white tablecloth, already stained from chop stick miscues with the clams and bean sauce. We were on a tour of Chinatown with Boston's most important chef, Tony Maws.

Boston: Ken Oringer’s Clio Turns 15 With 15 Chefs. Very Good Ones.

An epic alumni dinner with Alex Stupak, Tony Maws
Jun 4, 2012 10:01 am

Fifteen years after opening Clio, Oringer is celebrating the big anniversary with an epic blowout that will bring the restaurant’s bold-faced alumni together for a single meal.

10 Things to Eat & Drink In Boston Now

Craft beers, lobster rolls and pretzel nuggets
May 3, 2012 9:01 am

I liken living in New York City to being trapped in a cocoon surrounded by a force field. There’s so much to eat and drink in the metropolis that it’s tough to break out. Weeks and months pass before residents escape the city limits. This brings us to Boston. It had been too long since my wife and I had driven the 220 miles north, so we decided to spend a weekend diving face-first into the city’s food and drink scene.

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