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Acclaimed Maine chefs open in Boston's Seaport District

Two well-known Maine chefs bring Italian Renaissance-inspired fare to Boston
Two well-known Maine chefs bring Italian Renaissance-inspired fare to Boston
Baltz & Company Inc.

The names "Mark and Clark" resonate with foodies from all across the U.S., not just Maine where Mark Gaier and Clark Frasier founded Arrows, an award-winning restaurant that turns 26 this year.

It's been a personal venture - they view the restaurant as their home and the diner as their guest. At the same time, it's been an on-going adventure of leading the way in what today is known as the "farm to table" movement.

In Boston's burgeoning Seaport District, they open the new 80-seat M.C. Spiedo Ristorante & Bar in the Renaissance Boston Waterfront Hotel this week, It draws its inspiration from the Italian Renaissance, an era in which fine dining emerged as part of the fabric of Italian society.

Spiedo refers to the spit or skewer on which many items are cooked. Rotisserie cooking became popular in the Renaissance era and the 40-inch steel spit will roast locally sourced game, chicken and suckling pig. The James Beard award-winning chefs have created a menu with Antipast, Small Plates from the Hearth, Pizza and Calzone, Hand-crafted Pastas and Entrées. A beverage program includes La Colombe Torrefaction coffee, a full bar and an all-Italian wine list. The beer selections include Italian favorites such as Peroni, Baladin and Lurisa, along with local brews on tap.

Local ingredients and Italian inspiration are at the core of the cocktail program - think Bellinis made with locally produced Fabrizia Blood Orangecello and Moscate d'Asti. Diners at the bar will be able to order small bites from little carts.

The restaurant is open for breakfast, lunch and dinner except on Saturday and Sunday when there will be no lunch service. A 20-seat private dining room is available.