“It’s umami on top of umami on top of umami, and really steak-y,” said Maws. It’s also topped with the Adams Reserve cheddar, plus charred onions marinated in malt vinegar and Worcestershire. “You just want to slather it on a whole bunch of different things.” The Steakburger features a burnt bread steak sauce that has “a good balance of acidity and salt and funk and that burnt yeasty bread flavor,” said Maws. “Umami really goes with beef fantastically,” said Maws. The kimchi Russian dressing adds a bit of funk. The sum is greater than the parts even though the parts themselves are all pretty fantastic.”Īt Craigie Burger, the Special shares ingredients with the Craigie “OG” - same patty, same bun, same bibb lettuce. We would make pilgrimages down to New York City to have deli I would always get Russian dressing, melted Swiss cheese, pick the meat - tongue, pastrami, something like that. I’m a Jew I grew up around here, and my dad is from the Bronx. “The idea of Russian dressing and Swiss cheese melted on meat is kind of our heritage. “But before, it’s really based on what we grew up with,” said Maws. ![]() Where the Craigie “OG” takes after the Craigie on Main burger, Craigie Burger’s Special burger takes after the Kirkland Tap & Trotter burger, featuring Swiss cheese and kimchi Russian dressing. “We’re making it in-house at Craigie on Main because we love the Craigie ketchup and people do too,” said Maws. One thing that’s the same between the Craigie on Main burger and the Craigie “OG” burger is the ketchup. “We didn’t go for commodity, mass production, or cheapest cuts.” “Very locally raised this is the real deal,” said Maws. The beef comes from Northeast Family Farms. ![]() The cheddar - used on the Craigie “OG,” the Steakburger, the Craigie Chili Fries, and the Bowl - comes from Adams Reserve in upstate New York at Craigie on Main, the burger features cheddar from Shelburne, Vermont. The Craigie Burger pickles are based on the Craigie on Main pickles but made at Maitland Mountain Farm in Salem. That means collaborating on the bun with Cambridge-based Iggy’s Bread, as opposed to making the bun in-house, like the team does for the Craigie on Main burger. We want to show people that you can actually serve real food, grown by real people - the same ethos that Michael, Nick, and I had in all of our restaurants - and not have to compromise that at all, just think differently about the production model.” We’re taking this to a different venue that’s going to have some volume. ![]() “Compromise is not necessarily a bad word,” Maws told Eater, “but in this case, it doesn’t apply at all to anything that’s taking a step backwards. This isn’t an 18-a-night situation not everything can be made from scratch in-house. The Craigie “OG” is based on the famous Craigie on Main burger - similar in structure, but with changes that allow for the necessary volume at the food hall. The burgers: The Craigie Burger menu includes three burgers - the Craigie “OG,” the Special, and the Steakburger, each $16. The Special (with Swiss and kimchi Russian dressing) at Craigie Burger So how does the elusive Craigie on Main burger make the jump to Craigie Burger, a counter-service spot in a sure-to-be-bustling food hall? Read on to dive into the Craigie Burger menu, which will feature three burgers - one of them in the spirit of the Craigie on Main burger, but not an exact replica - and more. There’s a sort of mystique around it because it can be difficult to get - there are only 18 available per night, and there’s often a line to get one. The burger at Craigie on Main has long been recognized as one of the best burgers in the Boston area, one of the early stalwarts of the high-end burger scene. On the list: Craigie Burger, from Craigie on Main and Kirkland Tap & Trotter chef and owner Tony Maws with two other longtime industry vets, Nick Zappia (of the now-defunct Blue Room in Cambridge) and Michael Leviton (founder of Lumière in Newton, which he sold in 2016). When Time Out Market Boston opens in Fenway in June 2019, the food hall - part of a growing Lisbon-based chain - will feature a number of Boston’s best chefs and restaurants.
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