Craigie on Main chef-owner Tony Maws is toying around with the idea of opening a more casual restaurant. Maws spoke with Eater National for an interview that appeared today, and when asked what he was thinking about for his next project, he had this to say:
We make a tremendous amount of sausage and charcuterie at Craigie on Main, and I'd think of doing that elsewhere. I saw a guy write that charcuterie was "so 2010" somewhere, and I was like, "Fuck you." It's been around for thousands of years. I want to cook the food I make on Mondays at home or on Martha's Vineyard. It's not better and it's not worse than Craigie on Main, but it doesn't have the swoosh on the plate or the fancy little green on top. I want it to be fun, I want it to be loud, and I want it to be high energy. In many ways, I want to go back to what Craigie Street Bistro was.
Maws, who describes himself as "a jeans and t-shirt guy who likes champagne and foie gras," also talks about his plans for changing the Craigie management structure. For the full interview, see here.