Tony Maws

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.

FR Interview

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.

Tribute

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.

City Guide

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.

Kitchen Tools

Kitchen Talk: 5 Favorite Tools

Notable chefs & home cooks name their go-to objects

Mar 6, 2012 12:01 pm

Chefs Govind Armstrong, Edward Lee and Tony Maws, as well as designer Jeff Halmos and contemporary classical music composer Nico Muhly give props to their favorite kitchen devices in a new segment we like to call Kitchen Talk. At least for now. We may think of a better name for it.

Chef Talk

What I've Seen: Tony Maws

Boston's nose-to-tail maestro reflects on a career

Aug 5, 2011 9:31 am

With a cooking style that blends pork pyrotechnics — a Vermont pork trio of suckling confit, grilled belly, spice-crusted rib, for example — 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...