Editorial Review

Upgraded Craigie Street joint moved to bigger digs in the heart of Cambridge when the whole country caught on to Chef Tony Maws' ingenious French-inspired creations made from only local and fresh produce and proteins. Menu changes daily according to hand picked ingredients that undergo acute scrutinization for freshness by the chef. Pull up a chair and gawk as the kitchen staff prepare your entire meal before your eyes, there are no secrets here. Interior is centered around open kitchen, with various garage sale pieces scattered about the walls. Bar serves up innovative cocktails, each recipe an original, and sticking to theme with ripe fruits and creative liquors. Try the Florentine Flip and try not to lose it when your bill reads in the triple digits.