TOP 40 RESTAURANTS IN THE U.S. 2007 — ARROWS

Far from the culinary capitals of the country, chef-owners Mark Gaier (on the left) and Clark Frasier make a gastronomic journey to Maine worth the trip. The pair use locally sourced meat, sustainable fish and the bounty of their restaurant’s expansive organic herb and vegetable gardens to create the inventive regional American cuisine that’s served in their ethereal temple of fine country dining set in an eighteenth-century farmhouse.