Why Tony Maws Kept Craigie’s On Main Open During Historic Blizzard
Image credit: @tmaws
Blizzard? What blizzard? Renowned Boston chef Tony Maws bites his thumb at blizzards, especially blizzards that are so severe that it buried Boston under two feet of snow, leading Massachusetts Governor Deval Patrick to declare a state of emergency. But not Maws: he’s still cooking, because he’s a crazy Yankee — and last night, he served a three-course dinner at Craigie’s On Main for $39. (Normally, the price is much, much higher for a tasting menu.)
“As some of you may know, the best memories are often made on nights when obligtions disappear and you get together with friends and neighbors to embrace the halt of hustle and bustle,” Maws announced, according to The Gurgling Cod.
And here is why the Craigie team had the balls to do it: “Carl York, our General Manager, grew up in Maine, Sam, our Assistant Manager hails from Minnesota and Chef Maws went to college in Michigan. We know how to handle a little ‘snow.’”
If Maws’s tweets are any indication, Cambridge’s Central Square is full of stouthearted New Englanders unafraid of the storms, because his restaurant was packed. ”It’s snowing sideways, whiteout and y’all bring the heat!” he exclaimed.
As for the punk-ass Yelpers?
We’re going to have a blast tonight.Miserable Yelpers leave your tudes @ home.If you bring them, please check them at the door.#missthepoint
— Tony Maws (@tmaws) February 8, 2013
[The Gurgling Cod via Eater]
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