"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
"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 and Mark Gaier,
Nomimated by the James Beard Foundation as Best Chefs of the Northeast
March, 2009
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 (PDF) , 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, 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
