Brunch: Craigie on Main

Do you remember many moons ago, I mentioned my Dukedom at Craigie on Main? Well, since then I’ve felt it my personal goal to hang onto my title. Woe is me, I have such a hard life spending quality time eating the most delicious food.

Well you’ll also remember a few moons after those many moons, I mentioned my love for brunch. As it turns out, Craigie has a pretty sweet brunch situation on its hands and as many Sundays as we can, Mr. E and I drive down to Cambridge to grab either the corner table in the dining room or the furthest seats at the bar just for that brunch.

I don’t think I can say enough nice things about Tony Maws and the entire Craigie family, so from this point on, I will let the photos do the talking.

Sitting barside

Ted making the most refreshing OJ

Slicing some fresh oranges to make dehydrated port soaked orange slices as a drink garnish (thanks for education Ted and Zach!)

Grilled Pineapple with a hint of curry undertones

Country Style Organic Whole Wheat Pancakes with warm port-soaked compote and maple syrup

Grass-Fed & House-Brined Corned Beef Cheek & Smoked Beef Tongue Hash topped with a slow-poached farm-fresh egg and crispy onion rings

House-made Doughnut with Confiture du Lait

Poached Pear, Organic Yogurt, and Pomegranate Seeds

Mesclun Salad topped with a slow-poached farm-fresh egg and crispy onion rings

House-Smoked Scottish Salmon & Mackerel Rillettes served with a bagel and traditional accompaniments (these fish change from week to week)