It’s 5:30 a.m., and chef Tony Maws is running. Actually, he’s not just running. He’s sprinting up and down the stairs at Harvard Stadium. And he’s not alone. He’s one of 300 this morning, all part of The November Project, a free fitness movement that was originally born in Boston as a way to stay in shape during cold New England months. Now present in multiple cities in across four time zones in North America, the movement motivates and encourages people of all ages, shapes, sizes and fitness levels to get out of their beds and get moving. And Maws is moving.
At 44, he has a six-year-old son and two of the Boston area’s most popular restaurants, one fine dining, Craigie on Main, and one casual, The Kirkland Tap & Trotter. Known for his rustic farm-to-table style, Maws continually earns recognition as one of the country’s best chefs.
At Kirkland Tap & Trotter, local ingredients are the foundation of a menu that’s mostly cooked on a wood-fired grill, the centerpiece of the restaurant. While Maws knows that most of his guests come to toss back pints of craft beer and get their hands on his slow-roasted pork belly and beer-battered ocean perch, he also understands that Kirkland is a place regulars come to several times a week. “I want this to be a place you can eat at regularly, so there have to be dishes that are not all heavy,” Maws says. To that end, he offers a grilled dayboat swordfish, a Persian-spiced vegetable stew and his killer grilled brochette, a steak skewer perfect for summertime grilling. “It’s simple, but we’re not looking for innovation, we’re looking food delicious. And it’s delicious.” Read more