snout to tail at its best

today my girlfriend and i had the pleasure of having brunch at a local boston hot spot "craigie on main" where chef tony maws does a great job bringing farm to table, snout to tail cooking together in a delightful way. his use of  local farm ingredients and great sourced product made me happy to be spending my morning drooling over the thought of,pigs heart, claves brain and all of the other nasty bits so often over looked in this country.
we had a great brunch, house brined corned beef tongue, with slow poached local farm egg and greatly executed anson mills white grits with braised kale and bacon. delectable sides such as potato galette and grilled pork belly.
 not to mention the staff was very warm and inviting, they had mentioned tonight is theyre one year anniversary and are offering a "Best of" menu, unfortunatly no room for a six top or we definitly  would have gone back for dinner... i will have to long await my next trip to boston, happy anniversary to the staff of craigie on main