Magazine

A Restaurant’s Take

Pig’s tail with pickled peanuts

At Craigie on Main, a flavor-packed staple of the bar menu.

Pat Greenhouse/Globe staff

From a menu that by design is always changing, here’s a dish that Craigie on Main chef Tony Maws just can’t bring himself to rotate out: pig’s tail confit with pickled peanuts. Just before serving, the slow-cooked meat is fried for crispness, tossed with house-made nuoc cham, and drizzled with burnt caramel vinaigrette. Fresh cilantro, fried garlic, and pickled peanuts make this flavor-packed staple of the bar menu memorable.  — Rachel Travers

CRAIGIE ON MAIN 853 Main Street, Cambridge, 617-497-5511, craigieonmain.com