Mass. eatery goes from cramped to cooking in style

Mass. eatery goes from cramped to cooking in style

CAMBRIDGE Mass. —After successfully operating his previous restaurant while having to struggle with a cramped, no-frills basement kitchen, chef-proprietor Tony Maws is eager to see what he can accomplish with elbow room and state-of-the-art culinary tools at his new Craigie On Main here.

The new restaurant is housed in a remodeled Italian eatery a couple of miles from its predecessor, the now-closed, 42-seat

TAGS: Operations
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