MC Perkins Cove is recognized as having the “Upscale Lobster Roll”, with medium chunks of the mild meat dosed (not doused) with homemade mayonnaise and served on a light, buttery bun along with a pickle and a little cauldron of crunchy French fries flecked with salt.
This refreshing melon and frisee salad, featuring fresh-picked melons from the restaurant’s own garden, is a perfect example of Arrows’ classic cuisine,” calling out the idyllic setting in “an 18th-century restored farmhouse in Ogunquit, Maine” that opened “nearly 25 years ago by James Beard Award-winning chefs Mark Gaier and Clark Frasier.”
“The Arrows Revolution has begun…” Joe Ricchio praised everything from the artesian well water to the plump oysters and remarkably flavorful greens, as well as the visually stunning array of fruit segments in the Asian fruit salad. Joe enjoyed the wine pairings, pace of service and the opportunity to meet the chefs, closing with “This is truly one of the most memorable meals I have enjoyed in a very long time.”
The Arrows Revolution is featured on Portland Press Herald's Soup to Nuts blog in an article titled "Spring things come to Maine," a lengthy post including several quotes from Clark. The piece detailed the "big changes happening at the classic Maine restaurant Arrows," calling out the new "collections," menu highlights
"Here's an easy and delicious variation on traditional gravy. Pear juice adds some fruitiness while the rum adds complexity."
“In fine dining, Southeast Asian food has found a home at Arrows in Ogunquit, Maine, whose chef-owners Mark Gaier and Clark Frasier make more-or-less-annual trips to the region. ?“The food is incredibly vibrant, incredibly light and very satisfying,” Frasier said, adding that he grows lemon grass, Vietnamese coriander and all kinds of Asian basil in the restaurant’s garden. ...He said that Maine’s cool climate means the herbs grow more slowly, but that also makes hem more flavorful.”
"The Maine Classics Cookbook launch..began with champagne at the door and unfolded with equal splendor through the rest of the evening."
"Chefs Mark Gaier and Clark Frasier... swear by oysters on the grill."
"The gentlemen who made the oysters- Chefs Clark Frasier and Mark Gaier- are pioneers in the farm to table movement."
"You can't go to a restaurant these days without tripping over dexcriptions like "farm to table," "local," and "seasonal". This wasn't the case when chefs Mark Gaier and Clark Frasier began growing vegetables for Arrows... in 1988."
"Soup to Nuts: Maine chef's cookbook destined to be an instant 'Classics'."
"Mark Gaier and Clark Frasier, the chefs at Arrows in Ogunquit, Maine, were 20 years ahead of their time when they started cultivating a two-acre garden and erected a greenhouse in 1992 on the property of their romantic, special-occasion restaurant."
The Maine Lobster Council has announced this year's impressive line-up for its annual Chef Ambassadors Program wich includes Mark Gaier and Clark Frasier...
"Chefs Mark Gaier and Clark Frasier release their second cookbook"
CBS EARLY SHOW
NBC TODAY SHOW
"Gardeners by day, chefs by night, Mark Gaier and Clark Frasier grow an edible garden for their restaurant in Ogunquit, Maine"
Boston.com "Sustainable Praise" interview May 2010
Top 40 Restaurants in the Country
"One of the most imaginative-and romantic-restaurant settings imaginable"
DRINK THIS! WITH BILLY COSTA
Mark and Clark's recipe for Ginger-Roasted Carrots with Herb Vinaigrette was featured in the G Section of The Boston Globe for the Thanksgiving holiday. Boston Globe, November 2009
Arrows and MC Perkins Cove are included in a feature about travel to Maine in the September issue of Food & Wine. In a travel tips section, the restaurants are two out of the five highlighted area places for "where to eat". Arrows is described as "Chefs Clark Frasier and Mark Gaier's restaurant renowned for its huge vegetable garden".
Clark's Crab Cakes were featured on Cookie Magazine online as a "Last Minute Meals". The dish was noted from "Chef Mark Gaier and Clark Frasier of Summer Winter in Burlington, Massachusetts" who "recommend these easy crab cakes." Cookie Magazine, September 2009
Arrows, MC Perkins Cove and Summer Winter were mentioned in a blog post on The New York Times Magazine blog "The Moment." In response to a question asking for recommended destinations for Labor Day in Maine, The New York Times Magazine editor Christine Muhlke featured Arrows as a "culinary destination worth considering," describing that Arrows "regularly tops America's-best and most-romantic restaurant lists," in addition to citing MC Perkins Cove and Summer Winter "nearby" as additional Mark and Clark dining spots.
"Mark Gaier and Clark Frasier of Arrows, in Maine, among other restaurants, were so inspired by the inimitable Julia Child's recipe for Coulibiac in her The French Chef Cookbook (Knopf) that they created their Coulibiac de Saumon en Croute in her honor. But that's not all: they even served their version of the dish to Child the first time she dined at Arrows, in 1991. Now they prepare it every Thanksgiving for their guests and staff."
"Arrows is a textbook model of self sufficiency. The impossibly fresh ingredients plucked from just outside the restaurant's doors are lovingly prepared by an impeccable team..."
"Our experts Mark Gaier and Clark Frasier of Arrows Restaurant"
Bostonevents.com, August, 2008 "The Scene In and Around Boston" section quotes Arrows restaurant as their "favorite restaurant" with "wonderful food in a charming setting with gracious hosts."
"We have always had our odd and unique vision of what Arrows should be, and that is a very personal expression. We really don't pay too much attention to the trends in our industry; we just try to be honest and dedicated to making it and our other restaurants great places for our guests and ourselves."
Arrows is among the few elite restaurants that accept the risk of growing their own ingredients in a region where the weather can be uncooperative. (Clark) Frasier does not doubt the value of the Arrows garden. "When you can harvest lettuce in the afternoon, wash it, and have it on a plate hours later, the vibrance is palpable. That's what you want as a chef, that vibrance."
"Chefs Mark Gaier and Clark Frasier's delicious dishes make the most of the season's freshest ingredients- including those they grow themselves."
Arrows is a "romantic destination restaurant in the mold of the transcendent Michelin-starred French or Italian inn"
"From curing their own hams and fish to growing their own organic herbs and produce, chefs Mark Gaier and Clark Frasier are stalwart forerunners of the sustainable movement."
Arrows Restaurant named "Best ... Restaurant for your Tenth Anniversary "
Mark and Clark's Burbon and Brown Sugar Glazed Salmon "We asked seven ... best chefs in America for the kind of recipes they make for themselves at home - big meals with a high taste to effort ratio. And we tested every one of them. Turns out these guys cook pretty well."
"Black is beautiful. An Asian culinary trend heads west as ebony ingredients begin to show up on fashionable menus." Arrows restaurant in Ogunquit ...has grown black carrots in the sprawling gardens. "Because they have less chlorophyll, they take longer in the ground and achieve a more intense flavor. And of course they look cool. - Clark Frasier"
"The Best new winter drinks" Haute Apple Cider by Mark Gaier and Clark Frasier of Arrows Restaurant in Ogunquit, Maine
A Gourmand's guide to Turkey. "all natural turkeys- raised free range on small farms- have a richer, more assertive flavor. "There's white meat, but it's not as abundant, and the flavor is certainly more intense says Clark Frasier of Arrows Restaurant in Ogunquit."
"Cranberries; Get it at ~ Arrows Restaurant, Ogunquit". Make it local - a guide to eating locally harvested food.
Arrows Restaurant named 14th in the
"The Best of Award of Excellence 2004-2007"
"Arrows Christmas dinner" recipes were featured in Bon Appetit, December 2006
"(Arrows) helped pioneer the idea of growing your own food and paying attention to what's seasonal in a place that is unforgiving in it's climate"
"Their one acre garden provides as much as 90% of the vegetables that they serve at their Arrows restaurant."
"One of the country's ten most romantic restaurants."
Arrows has reached three 27's in the Zagat Survey of Boston Restaurants, some of the very highest and most consistent ratings in the country! The Zagat Survey commented that "Mark Gaier and Clark Frasier turn out outstanding inventive cuisine (including vegetables plucked from the garden) backed up by excellent service, making for a vibrant dining that's well worth the cost and the drive."
"Still on target - Arrows Restaurant celebrates 15 years with a cookbook and its ever-glorious gourmet gardens." Sheryl Julian/Julie Riven
"A passion for wholesome, natural ingredients informs "The Arrows Cookbook," which not only offers seasonal recipes and practical gardening advise but tells you how to preserve the good stuff by doing everything from smoking trout to freezing berries."
"With it's gorgeous grounds, impeccable cuisine and commitment to freshness, Arrows in Ogunquit, Maine, is one of New England's finest restaurants."
"Arrows is a rarified, highly personal institution, fiercely of the moment...like the tender greens just hours out of its orderly kitchen garden."
Bon Appetit featured Arrows as Restaurant of the month in April 1998. This amazing honor was accorded to this tiny restaurant nestled in a seacoast village in Maine. But as one critic already pointed out: "Arrows has already reached legendary status."
"One can't read about fine regional restaurants without seeing the name of Arrows in Ogunquit, Maine."
"Arrows: an enchanting place to savor a fabulous meal. Tucked in a quiet corner of Ogunquit, this beautiful spot is a standard-bearer among Maine's very best restaurants."
"This southern Maine landmark is routinely named one of the best restaurants in America. Well-traveled gourmets have made Arrows a true dining destination, seeking it out for its nouvelle-inspired dishes and the garden-inspired ambience of a restored 1785 farmhouse. It's no wonder the restaurant has won about every accolade imaginable for chefs and owners Clark Frasier and Mark Gaier."