You guys may know by know that one of my favorite restaurants in the area is Craigie on Main. Not really in Boston, Cambridge near MIT but still :] I still say I live in Boston even tho I live in the woods hahahah….
BTW on the way I witnessed a crazy car crash RIGHT in front of us. Our taxi was getting onto Storrow Drive and there was a car in front of us who got smacked COMPLETELY in the front half and 90degree’d blocking one of the exists. HOLY CRAP. It was so loud and I screamed haha. Thankfully no one was, at least not obviously, hurt but it was CRAZY and mad damage to one of the cars. YIKES. Our cabbie kept complaining about it too hahaha… “Night driving is bad for people who don’t know their way around here” lol…. YIKES.
…but yes back to the point. The topic. The main reason why I’m blogging here this afternoon and procrastinating at work [shhh!!! Hi Boss!!] What can I say about Craigie that I haven’t yet before? It never fails to disappoint, and plus I love pig. They have the most amazing pig tails and pig’s head :] YUM
LOVE the atmosphere…
LOVE the open kitchen
hipster bartenders with the pornstaches kinda freaked me out a bit… not gonna lie… *cough
Just LOVE LOVE LOVE everything :]
So what we get drunk?
So what we smoke weed?
We’re just having fun
We don’t care who sees
So what we go out?
That’s how its supposed to be
Living young and wild and free
So why not go all out after a huge brunch and eat a 8+ Course Tasting meal :] And perhaps get a little drunk…. and minus the weed [altho it’d probably help with the consuming of all this food yeah? HA!]
Ready to gooooo gooogooooo?!… We started off with some drinks while they set up the table. I requested a nice big corner table and we got one :] Yay! So comfy! We did have amazingly amusing neighbors.. including a poor guy who looked like he was trying to get laid but was doing a total womp womp job. Also he inhaled the hard rolls in like 4 bites smothered in butter.. over and over again LOL, and then the long table of loud Japs. OMG. LOUD! THE TEETH! HAHAHA… OH the stories I could tell about it, but onwards to more interesting things and the reason why you’re here.
Seafood Amuse Trio
I remember getting a seafood trio the first time I ever ate here so I was excited to get delicious little bites again. I LOVE restaurants that constantly change their menu and work with what they got and what’s in season. YUM. Fresh and delicious.
Squid Noodles, Nuon Cham, Toasted Garlic
I LOOOVE raw squid, these were SO good! From the crunchy strong garlic on top to the fish sauce OMG.. it was like a little bite of Thai heaven. Happy dance in my mouth and into my belly.
Foie de Lotte [Monkfish Liver], Miso-Mustard Vinaigrette, American Sturgeon Roe
It was super creamy but all I tasted was the roe :[ They were running around in my mouth and I was busy catching them between my teeth to pop them. Salty roe taste but no monkfish liver :[ But like I said, super creamy aside from the eggs hehe.
Smoked Scottish Salmon, Buttermilk Vinaigrette
Very delicious. I love smoked fish!!!
Crispy Fried Nove Scotia Smelts
Preserved Lemon, Pickled Peppers, Squid Ink Anchoïade
I adore fried smelts. The last time I had them were when they were a special at Legal’s.. [ugh they SO need to put it permanently on their menu! ADORE!] But this was to another level. Screw the forks and knives we dug in with our fingers. Bones and all [obviously] It was delicious. And the squid ink?! Freaking amazing! This dish was SOOO major!!! LOVE LOVE LOVE. I could’ve eaten a bucket full of this.. and you could dunk my shoe in that squid ink and I’d devour it.
Dayboat Cod à la Plancha
Cumin and Daikon Salad, Savory Carrot Ju
Soft flakey cod with a nice skin – a light delicious carrot jus and I LOVED the sunflower seeds. For some weird reason, sunflower seeds always remind me of the salad bar at Sizzler when I was like 4 hahaha. Is that weird? Sunflower seeds and bacon bits. OH SIZZLER lol. Do they even exist anymore? Why am I going off in so many tangents today? Maybe I am high.. HA! Kidding… but yes this fish is SOOO GOOD. Cod is always a good go-to fish if you want a nice tender mild not too fishy fish. The salad had some nice acidity to it so I was eating it all together. MMMM and sunflower seeds. Yep, I’m back on them seeds…
Spice-Crusted Baquetta Grouper Kama
Lemon Vinegar, Tuscan Olive Oil
This was amazing!!!! You know Hamachi Kamas right? If you don’t you are a BAD READER OF MY BLOG! I eat them at least once a week… hahaha.. but this is Baquetta Grouper… and was very similar to Hamachi, Yellowtail. Oily, almost fatty like texture, SOOOOO tender, so meaty, so fresh with the most amazing crust. The crust was some of the best part :] Hahaha. I was fed the most amazing juicy delicious meaty bite with crust and meat and fat and all; YAY #spoilt
Haha on a side note, I’m one of those people that if you feed me I will eat. Bites wiggling in front of my mouth and I will CHOMP at it, no matter HOW full I am… usually even if I don’t REALLY want it… unless it’s absolutely revolting, I will ingest. One day I’m gonna be 600lbs and rolling around, until then, I will eat til I burst!
House-Made Rye Flower Casarecce
Venison and Arugula Ragoût
They make amazing fresh pastas here.. and Venison!!! YAYYY as soon as I heard venison my heart, and tummy skipped a beat. This could’ve also been my downfall to getting so full. INHALED. Like, literally, I ate it so fast I barely breathed. SO good.. tender venison, a great sauce, beautifully made and cooked pasta… the slight bitterness of the wilted arugula, the fresh sprouts on top. OH ME OH MY! The textures were beyond amazing. I love with my mouth and senses feel a million things at the same time.
Crispy-Fried Pig’s Tails
Pickled Peanuts, Nuoc Cham, Cilantro
Honestly?! Is this old age?! A few years ago I downed 8 courses and then some.. two bottles of wine, last year I did the same thing and had pig’s head and etc… and now I’m ready to ass out head first in pillows after 2.5 glasses of champagne and wine and this course. But I looooooove their pig tails. It’s like chinese takeout in delicious gourmet fatty pig tail form.
Veal Four Ways
Roasted Sirloin, Grilled Tongue, Braised Cheek & Sweetbreads
Kasha, Turnips, Bok Choy, Satsuma Tangerine, Pomegranate
I managed to down at least a bite or two of each taste before I called it quits. A bit salty and heavy on the sauce for me but they were also super tender and quite delicious. MMMM sweetbreads!!!
Duck Fat Brussel Sprouts
I love duck fat. I love brussel sprouts. And since we already had bone marrow earlier in the day and then there was my binging on delicious marrow the night before, we ordered the brussel sprouts. They had amazing flavor and a great char, but I was kinda disappointed at how mushy they were :[ I like my brussel sprouts to still have a bite and a crunch to them.
The rest of the chops after they cut our pieces :]
Vermouth Jelly with Herb Granite
White Chocolate Crumbs
SOOO refreshing. It totally cleansed my palette and got me ready for dessert time!!! MMMM delicious!!! All sorts of different textures – the cold granita, icy and herbal, the jiggly jelly and the chew of the white chocolate. Amazing.
Cajeta Crème Caramel
Candied Kumquats, Sweet Potato Croustillant
Creamy salty and a delicious sweet potato crisp on top that reminded me of thanksgiving. Rich and delicious but also light and almost had a fluffy texture to it. Delicious. Two bites and I was done. Plus I was nibbling on the ice cream tart next to me ;]
Bourbon Pecan Ice Cream Tart
Bacon Chocolate Crust, Mexican Chocolate
So stuffed but I couldn’t resist and couldn’t stop licking. This was SO good, so much flavor… and while I didn’t get too much bacon this was ALL DELICIOUSNESS. I’m such a sucker for ice cream, it was creamy, delicious, full of pecans and a bourbon taste to it. Amazing and not too sweet. The crust was great as well… :] MMM CRUST! Best part of tarts and pies..hahahah
We both got teas and Craigie was going to give us a complimentary Whiskey tasting… which now that I think about it, would it have helped me digest better? Ah so worthless after all that food teehee.
Thanks W, mr Chefy Chef, for being a FAB foodie partner in crime this weekend – visit soon :]
Amazing food, good company and fun times :] #foodcoma