Best of Boston

A lot can change in 10 years—and at this tried-and-true Cambridge favorite, it’s all been for the better. Chef Tony Maws has confidently marched Craigie into a new decade by moving the dining room to a prix-fixe-only format and rebranding the adjacent bar as COMB, featuring a second, monthly-rotating iteration of his coveted burger and funky Sunday specials such as Buffalo-sauced sweetbreads. What hasn’t changed? Maws’s commitment to thoughtful local sourcing, French-inflected technique, and the main thing: hospitality.