Arrows, Maine
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. (It has hosted many a wedding.) The bountiful garden lies alongside an 18th-century farmhouse that contains the restaurant's dining room.
Impressively, more than 80% of what is used at the restaurant is grown on-premises, where you’ll see a wide variety of vegetables and herbs, plus fruit trees and bushes of Maine’s famous blueberries. Like many other restaurants that are deeply connected to the farm-to-table movement, they make their own cheese and smoke meats in-house. A seasonal establishment, they re-opened for the 2011 season on April 23rd.
