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Arrows and MC Perkins Cove chefs/owners Clark Frasier and Mark Gaier have made their restaurants a reflection of their diverse backgrounds. Both worked with Jeremiah Tower at Stars Restaurant in San Francisco and Clark lived and studied in Beijing, China for a year. Years of training at Arrows and extensive travel enable Clark and Mark to present at Arrows an eclectic menu and to create a true country restaurant, curing their own hams and fish, making all desserts and breads in house, and utilizing their huge gardens for produce. At MC, the Chef Owners have created a casual upscale American Bistro at one of the most spectacular settings on the Atlantic Coast. Utilizing the Arrows gardens, the food is great American cooking, prepared with the best ingredients. |
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"Top Ten places in the world with a view." USA TODAY, Summer 2007
In a roundup of five notable lobster rolls across the country entitled "The Best New Takes", MC’s Laotian version of the New England classic is featured with details about the sandwich’s components including picked cabbage and pork pate.
"Pick a fine wine from the restaurant's extensive cellar. There, sitting by the window, watching as darkness settles over the ocean, you can't help but think: This is how holiday shopping should be."
"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."
2006 Best of the New - Food
Peanuts are not glamour food. So why would Mark Gaier and Clark Frasie serve a humble bowl of peanuts as an appetizer at MC Perkins Cove? These are not ordinary peanuts- seasoned with a slight bite of chile and a hint of garlic and spice, each nut fills your mouth with an explosion of flavor. Suddenly the plain old peanut doesn't seem so plain anymore. There's something about taking a humble ingredient, and elevating it to new heights that sums up what Frasier and Gair are trying to do at MC.
Chefs Mark Gaier and Clark Frasier were inspired to do an American version of a good French bistro with ‘‘food that a chef would like to eat on a night off.’’ MC Perkins Cove - the food is too good, the view too precious, and place too fun to save for vacation. It’s not too far to drive for dinner.
If Maine has a restaurant royalty, then Mark Gaier and Clark Frasier... are certainly two princes in the running for the crown. At MC Perkins Cove the duo have let loose in more ways than one, creating in a spectacular seaside setting their version of a bistro.... it's relaxed smiles and easy banter of the waitstaff attending to a crowd that has come, not so much for the gastronomy, but to have a good time eating good food in a grand setting.
"M.C. is the kind of place where guests can drop in for drinks and appetizers or something more elaborate. ‘We expect it to be something like Stars (Jeremiah Tower’s San Francisco restaurant where Frasier and Gaier met) where you can go in for oysters and champagne at the bar, or a burger, or a six-course dinner. We’ll have lots of options.’"
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NBC Today Show March, 2008 Click here To view Mark and Clark preparing the Easy, Elegant Easter Duck March, 2005 Click here To view Mark and Clark preparing Proscuitto dishes March, 2005 Click here for fresh flavors of spring recipes
"Chefs Mark Gaier and Clark Frasier's delicious dishes make the most of the season's freshest ingredients- including those they grow themselves."
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.”
“The Best new winter drinks” Haute Apple Cider by Mark Gaier and Clark Frasier Ogunquit, Maine
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.” Men’s Journal, November 2007 Mark Gaier and Clark Frasier named 2007 Restaurateurs of the year by the Maine Restaurant Association
"Thick juicy hamburgers, a flawless piece of grilled cod, a take-no-prisoners strawberry shortcake, at M.C. Perkins Cove, Clark Frasier and Mark Gaier, co-owners and chefs of the renowned 17-year-old Arrows Restaurant, have taken the simple to the sublime."
MC Perkins Cove is a gorgeous restaurant in a gorgeous setting, which is of course exactly what you’d expect from Mark Gaier and Clark Frasier, who also own the internationally acclaimed Arrows Restaurant. This new spot brings the cuisine down to earth. Still there’s the same attention to flavor and creativity…with an upstairs bar for snacking on the more casual bar menu overlooking the sea and the open larger dining area below there are many options for enjoying the restaurant. Dining at Arrows might be an evening of "high experience" but MC is a place to dig in and eat with gusto.
Perhaps the best feature of MC Perkins Cove is it's versatility as a food destination...MC Perkins Cove is as much a place for cocktails and appeitzers as it is for a six course dinner to impress a date or out of town guests.
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