Restaurant Week: Craigie Style

After hearing about the special that Craigie on Main was offering as an alternative to restaurant week, I knew it was a deal that I just couldn't pass up. We decided on the 6 course tasting, and were anxious to see what we were going to get.

We started with a wine recommended by our server. It was a smooth, easy drinking wine that complimented the meal well.

Course 1 

House cured salmon with Dijon vinaigrette.

Course 2 

Tuna salad with hackleback roe and red bliss potatoes

Course 3 

Tempura fried cod cheeks with squid ink sauce and dried olives

Course 4 

(L) Cardoon with bechamel and bone marrow; (R) Beef tongue with crispy garlic

Course 5

Bacon wrapped pigs foot galantine with blood orange, mushrooms, pistachio butter.

Pork Belly

Course 6

(L) Panna Cotta (R) Chocolate and anise dessert

Tasting menus are a great way to sample new menu items, or to get a sense of the creativity of the kitchen. I love the fact that you never know what you're going to get! Every dish what was presented was a pleasant surprise. My favorites for the night were a tie between the cod cheeks and the pigs foot. Both were incredible dishes, like nothing I've had before.

As always, Craigie did not disappoint. All of the food was creative, beautiful and thoughtfully prepared. It's a great restaurant to try and they have multiple menus to chose from (tasting, bar and dinner). I highly recommend trying this restaurant, if you haven't already.