Green thumbs and green eaters go gaga for this acclaimed coastal restaurant, whose one-acre garden provides 90 percent of the menu's produce. Sprouting from the Maine soil are 15 varieties of lettuce, 25 types of heirloom tomatoes, and enough herbs, apples, carrots, and more to keep Arrows hitting a bull's-eye year-round. Chefs Clark Frasier and Mark Gaier—who've also opened MC Perkins Cove in...
When owners Mark Gaier and Clark Frasier opened Arrows in a gray farmhouse outside town in 1988, they quickly put Ogunquit on the national culinary map. They've done so not only by creating an elegant and intimate atmosphere, but also by serving up some of the freshest, most innovative cooking in New England. The emphasis is on local products -- often very local. The salad greens are grown in...
Where Down East foodies go in-season for a top-shelf dining experience.:
In Short
The room is gorgeous and airy, with stained woodwork and large casement windows to show off the grounds.The chefs tend to make a fetish of great ingredients and love to combine...