Arrows Restaurant

Arrows Restaurant in Ogunquit, Maine, opened in 1988 and has earned its place among New England's most distinguished farm-to-table destinations through a commitment to growing its own ingredients on a two-acre property behind the eighteenth-century farmhouse that houses the dining rooms. Chefs and co-owners Mark Gaier and Clark Frasier — both James Beard Award nominees — built their philosophy around the farm's output: lettuces, tomatoes, herbs, edible flowers, and vegetables harvested at peak ripeness appear on the table within hours of leaving the ground. The five-course chef's tasting menu, priced at approximately $145 per person, is the definitive way to experience the kitchen's range across a season; individual à la carte selections are equally available. Maine diver scallops, served with accompaniments that shift with the garden's weekly harvest, have become a signature first or main course. A rack of lamb, herb-crusted with plantings from the property's own beds, represents the pinnacle of the farm-to-table integration for which Arrows is celebrated. The dining rooms occupy the original farmhouse spaces — low ceilings, wide-plank floors, and candlelight — creating an atmosphere of intimate, unhurried elegance. The wine program emphasizes French and domestic producers suited to garden-driven cooking. Arrows operates seasonally from May through December, and reservations should be made several weeks in advance for summer and early autumn weekends.