Cambridge’s Craigie on Main brings back a much-loved weekend staple on Sunday, kicking off the return of its three-year dormant brunch on May 21. The restaurant announced the news in an online newsletter and will now accept reservations for brunch tables between 10:30 a.m. and 2 p.m. on Sundays, opening regularly for dinner at 5:30 p.m.
The high-end restaurant from James Beard Award-winning chef Tony Maws discontinued its brunch in December 2014, as previously reported, bringing it out only for special occasions, including select holidays like Easter and Mother’s Day. Since then, the restaurant has mainly focused on its dinner service, which features French-inspired creations and a chef’s choice tasting menu six nights a week. Meanwhile, little sibling The Kirkland Tap & Trotter carried on the brunch torch.
Craigie’s brunch menu will be new and will follow the restaurant’s usual mode of operation: The ingredients come first, and the dishes are built around what’s available. Sample brunch entrees include white corn grits with rock shrimp and ham ragout and a slow-cooked egg or slow-roasted lamb leg with roasted carrots and a fried farm egg, while sample dessert options include flan with amaro-soaked dates and a chocolate-sesame cookie or saffron rice pudding, malted matzo streusel, and mango-turmeric sorbet. Guests can reserve a table on Craigie’s website.