We can never thank you enough . . .
But we’d like To try

One cold evening in February 2002, Tony Maws lured about 12 of his closest friends and family members to a “meeting” with the promise of free pizza and beer. There, he explained to them his vision of opening a French-inspired bistrot and recruited them into service. “Team Tony,” as the group soon began calling itself (and later, “Bistrot Buddies”), was comprised of numerous people who, through vocation and avocation, possessed skills and resources that would help Tony in his venture. They were all willing to work for nothing more than the vague promise of one day being able to enjoy a great meal in a restaurant that did not exist yet. As the plans for Craigie Street Bistrot took shape over the next six months, the number of people who were willing to help make it happen began to grow. One observer compared the process to a barn-raising.

Some demonstrated hidden talents. Jennifer Storo, who runs a language school by day, spent countless evenings planning the restaurant’s design. She searched antique shops near and far to find the treasures that decorate the room. She painted, re-painted, and re-re-painted. Karolyn Feeks joined her and helped make the design concept a reality and discovered that when she is not teaching 2nd graders, she has a flair for wallpapering bathrooms. Tony’s own dad, Stewart Maws, and his best friend’s dad, Mike Leis, relished the opportunity to haul out their toolboxes and serve as resident jacks-of-all-trades. Wiring, plumbing, construction — you name it, they did it. Karen Storo drove up from Connecticut with her sewing machine and made the curtains. Dan DeLeo heard that some folks needed some help, so he lent a hand with construction. No task was too distasteful for Drew Penziner, a fixture on the scene almost anytime he wasn’t busy working at WBZ-TV. Tony’s sister-in-law, Robbyn Linden, a social worker, spent many nights working — quite socially — to get the space into shape in time for its opening.

Others were experienced professionals, who offered their skills for free. Tony’s uncle, Dick Bluestein, along with Sam Nagler, provided crack legal representation—sans the billable hours. Architects Simeon Bruner and Dan Raih, who must have been looking for a slightly smaller-scale project after designing the Landmark Center and Mass MOCA, drafted the new layout. And Phil Gouzoule, a contractor, brought their vision to life, setting up shop in the dining room, tearing down old walls, and building new ones. The restaurant might have never opened on time if it weren’t for the Herculean efforts of Peter Leis, one of Tony’s best friends since high school. He embodied the term “clicks and bricks,” designing the original website and troubleshooting all things technical one minute, then setting world records for number of trips to Home Depot and consecutive all-nighters the next. Joe Napurano of Akilez Graphic Design created the Craigie Street Bistrot logo. Veda Buser helped us with the interviewing techniques that led to our outstanding staff. Erica Levy used her training expertise to create the restaurant’s staff training manual. Tony’s brother, Alex Maws, and his cousin, Jen Bluestein — a writer and a publicist, respectively — focused on concepts like “language” and “message.”

The list goes on. After one month of retirement, Tony’s mom, Marjorie Maws, began working nearly full-time as Business Manager, Marketing Director, and Head Cheerleader. Her better half, Alan Joseph, called neighborhood residents to build excitement about their new local restaurant. Thanks to his efforts, and shameless networking by Roberta Leis, there began to be a “buzz” about the soon-to-open restaurant. Judy Samelson and Bill Schawbel provided invaluable marketing strategies, along with their daughter Allegra Lowitt, who also pitched in with data entry. Adam Towvim contributed his knowledge of Microsoft Excel, and bought pots du vin in Lyon, France that made it through customs just in time for opening night. Betsy Burnes McCarthy donated beautiful furniture pieces that once belonged to Tony’s great aunt Jeanette. Meanwhile, Gary Mitchell of the S&S Deli provided sage advice on how to run a family restaurant, and Chris Schlesinger of the East Coast Grill never turned down a request for his help. Other experienced restaurateurs, including Nick Zappia, Deanna Briggs and Steve Johnson from the Blue Room and Tim Partridge from Perdix, helped guide us through the process.

Artist Anne Beresford graciously allowed us to showcase her piece “Carpe” by the community table. Her brother-in-law, Adam Banker, helped us pick music that would set just the right mood. Kofi Ingersoll an organic farmer in Buzzards Bay, is supplying organic produce for Craigie Street Bistrot.

So many other people contributed their time and wisdom along the way. If they weren’t listed here, it is only a reflection of our lack of space, not gratitude. As a general rule, if someone tells you that they helped open Craigie Street Bistrot, they probably did. This restaurant would not exist if it weren’t for the kindness and generosity of others.