ML - Boston Common


Boston Common - Niche Media - A side of Boston that's anything but common.

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T he Guide the very month this best of devour: best brunches imbibe: seaside cocktails play: gorgeous greens relax: pampered poolside Eat, drink, shop, and unwind a farm-to-table bull's-eye COASTAL MAINE'S ARROWS RESTAURANT GROWS ITS FUTURE WITH A CREATIVE NEW MENU. by jessica laniewski T his refreshing melon and frisée salad, featuring fresh-picked melons from the restaurant's own garden, is a perfect example of Arrows' classic cuisine. Arrows, located in an 18th-century restored farm- house in Ogunquit, Maine, was opened nearly 25 years ago by James Beard Award-winning chefs Mark Gaier and Clark Frasier. The chefs wanted to deviate from a formal setting, and their reinvented 2012 menu allows diners to order from a set of "collections." Opt for the Oysters in Green collection, which includes one variety poached in cream with spinach and shallots and another chilled with green garlic and chive vin- aigrette. The Lamb collection offers fried belly with tarragon vinegar and butter-poached loin with huckleberry gastrique, among other options. Those with a sweet tooth will enjoy the Thai Dessert Box, with pandanus and coco- nut gelée, banana fritters, coconut ash pudding, and tamarind paste. The chefs have long held a farm-to-table philosophy and recently cre- ated a new Asian section in their two-acre-plus garden and greenhouse, where many of their ingredients are grown, including Tohya butterbeans, micro bok choy, and Ichiban eggplant. The garden has an authentic moon gate, a traditional teak spirit house from Thailand, meandering paths, a Buddha sculpture, and a bamboo fence. Gaier and Frasier hope to dedi- cate a part of the garden each year to different vegetables, herbs, and flowers from all around the world. We call that growing global. 41 Berwick Road, Ogunquit, ME, 207-361-1100; BC 135

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