Fodor's Expert Review Craigie on Main

This soulful, white-cloth restaurant belongs to chef-owner Tony Maws, who's passion for all things fresh and local is reflected in a daily changing menu that ranges from a slow-roasted dayboat gray sole to pork belly confit or roasted pig’s head for two. Sunday is Chef's Whim Night, so after 9 pm you'll eat four to six courses of whatever Maws feels like cooking for a discounted price. Insider's tip: head to the back bar for great cocktails and Maws's award-winning burger, which is available by request only. This juicy charred brisket-short ribs-hanger steak patty is enriched with bone marrow and suet, and finished off with homemade spiced ketchup, house-made pickles, celery root slaw, and a house-made bun. Only 18 leave the kitchen each night (people line up outside to order them), so arrive early if you want one.