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Craigie on Main Restaurant Review: Chef/owner Tony Maws entices diners with his prix-fixe menu at this rustic neighborhood restaurant in Central Square. There is a bustling dining room that always seems packed along with a more intimate bar area for quieter conversation. Well-heeled Cantabrigians may enjoy offerings like chicken sausage-stuffed chicken with apricots, forest mushrooms, carrot purée and Scotch whisky jus prepared by the chefs hard at work in the open kitchen. The re-created Parisian bistro churns out seasonal appetizers like grilled Spanish octopus, crispy fried pigs’ tails, and oysters on the half shell with candied lemon mignonette. For a true indulgence, go for the eight-course "ultimate Craigie experience" tasting menu. For a more casual visit, consider the off-menu cheeseburger, slow-cooked with three kinds of lean meat, suet and marrow, which sells out fast. The wine list is varied with the majority of bottles hailing from France, but also featuring selections from Austria, Italy and Spain. End the night in French style with a cheese plate or a dish of house-made sorbet.