2005 BEST French Restaurant
Craigie Street Bistrot
The image of a French chef wandering a farmers’ market to determine what’s for dinner might seem a quaint and continental fantasy. Not so for Craigie Street’s Tony Maws, who makes daily pilgrimages to local purveyors before designing a menu of just six appetizers and six entrées that might include farm-fresh eggs en cocotte with cured salmon, white asparagus, and sorrel sauce.
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