After spending years on a quiet street off Harvard Square, Tony Maws moved his popular restaurant to the other side of Cambridge (one reviewer joked that Maws "swapped professors from Harvard University for those from nearby MIT"). While his new space is larger and "more bustling than the old one," his cuisine hasn't changed, and diners are still enjoying dishes like a soup of Long Island cheese squash with crispy matsutake mushrooms, a tempura of dayboat cod cheeks or organically raised lamb served three ways. The super-hungry can opt for either the six- or the ten-course tasting menus, while the more adventurous enjoy visiting the restaurant on Sunday evenings, when Maws offers his Chef's Whim Dinners. The wine list is ambitious and "based around Maws' commitment to serving small-producer, terroir-driven wines."