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. 
Wall Street Journal, July 2012 

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.”
Boston Common, July 2012  

“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.” 
Maine Magazine Online, May 2012   

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
The Portland Press Herald, April 2012     

"Here's an easy and delicious variation on traditional gravy.  Pear juice adds some fruitiness while the rum adds complexity."
The Daily Meal Online, November 2011

“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.”
Nations Restaurant News, November 2011

"The Maine Classics Cookbook launch..began with champagne at the door and unfolded with equal splendor through the rest of the evening."
maine.magazine, July 2011

"Chefs Mark Gaier and Clark Frasier... swear by oysters on the grill."
Esquire.com, June 2011

"The gentlemen who made the oysters- Chefs Clark Frasier and Mark Gaier- are pioneers in the farm to table movement."
Glamorosi Blog Spot, June 2011

"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."
Boston Globe Magazine, June 2011

"Soup to Nuts:  Maine chef's cookbook destined to be an instant 'Classics'."
Portland Press Herald, June 2011

"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."
Garden Design May, 2011

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...
WCSH6.com, May, 2011

"World Chefs; Gaier, Frasier show variety of Maine Cooking" 
Reuters Online May, 2011

"Long before the rest of the world jumped onto the trend, Mark Gaier and Clark Frasier were growing their own vegetables and curing their own proscuitto to supply their farmhouse restaurant."
Boston Magazine April, 2011

"Chefs Mark Gaier and Clark Frasier release their second cookbook" 
Seacoast Online April, 2011

VIDEO CLIPS 
ABC'S GOOD MORNING AMERICA
July, 2011  Click here to view Mark and Clark as they prepare favorite recipes from "Maine Classics" 

CBS EARLY SHOW 
August, 2009
Click here To view Mark and Clark's tutorial of their favorite herbs including tarragon, mint and cilantro.
December 2007 "Chef on a Shoestring" Click here To view Mark and Clark as they create a three-course meal for four on a budget of just forty dollars.

NBC TODAY SHOW 
July, 2011 "Maine Lobster; Maine Classics Cookbook"
Click here to view Mark and Clark as they make Maine Lobster recipes from their new cookbook, "Maine Classics"
August, 2010  "Maine Peekytoe Crab Cakes
"Click here to view Mark and Clark as they make Peekytoe Crab Cakes" 
December, 2009 "Homemade Hors d'oeuvres Click here To view Mark and Clark preparing grilled basil and prosciutto-wrapped shrimp with aioli and mini crab cakes with remoulade
December, 2008 "Holiday dinner with a Maine twist" Click here To view Mark and Clark preparing plank roasted cod with a burnt orange sauce
March, 2008 "An Elegant Easter Duck" Click here To view Mark and Clark preparing the Easy, Elegant Easter Duck
September, 2005 "Making perfect proscuitto" Click here To view Mark and Clark preparing Proscuitto dishes
March, 2005
Click here for fresh flavors of spring recipes



"Cranberries, one saucy berry"
Oprah Magazine- November 2010

"Gardeners by day, chefs by night, Mark Gaier and Clark Frasier grow an edible garden for their restaurant in Ogunquit, Maine"
Coastal Living, June 2010 

Bicycling Magazine June 2010

Boston.com "Sustainable Praise" interview May 2010

"Balance is something of a philosophy, a way of life, a signature of their food" 
Maine. magazine April 2010  


"During harvest you think, Twenty five pounds of Serrano peppers! What do I do? Says Clark Frasier of Arrows Restaurant in Ogunquit, Maine. His and many chef's solution: Pickle them!"
Bon Appetit - April 2010 "In a pickle"

Top 40 Restaurants in the Country  
Gayot.com/March 2010  

"One of the most imaginative-and romantic-restaurant settings imaginable" 
Gayot.com/March 2010   

 

DRINK THIS! WITH BILLY COSTA
Fall 2009 
 

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


"Shaken & Stirred; A red currant and cocoa cocktail"
New York Times 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".
Travel tips, The Best of Southern Maine
Food and Wine September 2009

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.
New York Times Magazine blog  August 2009

"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."
Vanity Fair Daily July, 2009

"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..." 
Art Culinaire, Spring 2009  

"Our experts Mark Gaier and Clark Frasier of Arrows Restaurant"
Maine's Top Chefs pick 53 favorite restaurants
Down East Magazine May 2009

"The chef-duo at Arrows, a mecca of sustainable dining...Mark Gaier and Clark Frasier, serve a striclty seasonal menu of from-the-earth dishes like salt cod beignets and dandelion salad with currants and pine nuts. The on-site greenhouse supplies most ingredients, including herbs and edible flowers for the restaurant's signature "locavore libations." Plenty, October/ November 2008

Clark Frasier & Mark Gaier are featured in the September Restaurant issue of Bon Appetit talking about how to use mint.  To view their receipes go to Bon Appetit Article, September 2008

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."
Sante Magazine  June, 2008

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."
Robb Report  May, 2008

"Chefs Mark Gaier and Clark Frasier's delicious dishes make the most of the season's freshest ingredients- including those they grow themselves."
Food & Wine, February 2008

Arrows is a "romantic destination restaurant in the mold of the transcendent Michelin-starred French or Italian inn"
Condé Nast Traveler, January, 2008

"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."
The Daily Green, February 2008

Arrows Restaurant named "Best ... Restaurant for your Tenth Anniversary "                
"Best of Maine" Down East Magazine online, January 2008

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."
Esquire Magazine, November, 2007

"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" 
Time, November 2007

"The Best new winter drinks"   Haute Apple Cider by Mark Gaier and Clark Frasier of Arrows Restaurant in Ogunquit, Maine
Men's Health, Winter/Spring 2008

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."
Men's Journal, November 2007

"Cranberries; Get it at ~ Arrows Restaurant, Ogunquit".  Make it local - a guide to eating locally harvested food.                                         
Travel and Leisure, November 2007

 Arrows Restaurant named 14th in the 
"America's Top 50 Restaurants 2006" by Gourmet Magazine, October 2006 

Phantom Gourmet
Rating: Phan-tastic Dining
Highest score ever given!
Total score: 98

"The Best of Award of Excellence 2004-2007"
"The Award of Excellence 1999-2004"
Wine Spectator

"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"
Bon Appetit, September 2003

"Their one acre garden provides as much as 90% of the vegetables that they serve at their Arrows restaurant."
Time Magazine, June 2003

"One of the country's ten most romantic restaurants."
Bon Appetit

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
The Boston Globe, August 2003 

"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."
O, The Oprah Magazine, June 2003

"With it's gorgeous grounds, impeccable cuisine and commitment to freshness, Arrows in Ogunquit, Maine, is one of New England's finest restaurants."
The Boston Herald, June, 2003

"Arrows is a rarified, highly personal institution, fiercely of the moment...like the tender greens just hours out of its orderly kitchen garden."
Gourmet, September, 2000

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."
The Providence Journal, August 2003

"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."
Maine Sunday Telegram, August 2003

"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."
Down East Magazine, April 2003