Arrows Restaurant Ogunquit, Maine

When you drive onto the grounds of Arrows, you immediately realize that the garden is an integral part of this elegant restaurant. Framed by apple orchards, abundant flower gardens and lawns, the vegetable garden covers just under an acre of land and produces virtually all of the specialty produce for the restaurant.

Started in 1992, the Arrows gardens provide a wide variety of produce for Arrows as well as for MC Perkins Cove. It has also served as a training location for Summer Winter's gardener, Ryan Fahey. Under the direction of master gardener, Rae Avery, the garden has garnered extensive national press. No visit to the restaurant is complete without a stroll through Arrows' magnificent gardens.

"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) 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