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Again, for 2008-09, Zagat Review rated us as one of the Top Restaurants out side of New York and included us in their "The Best in the United States" Book.

New York Post
Page Six - October 2008
Best Brunch Spots in New York: Out of Town

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New York Times
Where Contemporary & Classic Merge
October 10, 2004
"Excellent" rating
by M.H. Reed
Brewster
GENERALLY and personally speaking, I find soufflés to be a very much overrated offering. Unless a kitchen has proved itself first-rate, I avoid them, since they are often grainy, eggy, tough or heavy.

But at the Arch, soufflés have always been given respect, and I find myself responding “yes, please” when offered Grand Marnier soufflé for dessert.

An evening at the Arch, George Seitz’s beautiful restaurant, is a reminder of what the adjective in “Fine dining” signifies. Edgy cuisine can be exciting but it rarely endures; the next new thing inexorably replaces today’s inspired concept.

Mr. Seitz’s genius is to merge a bit of contemporary with the classic on his fixed-price dinner menu, borrowing flourishes from the international table, but never losing his artistic compass....

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New York Times
Tasty Food, Fine Decor,
and It's a Bragain
August 11, 2002
"Excellent" rating
by M.H. Reed
Brewster
When awards for beautification are distributed, the Arch deserves a trophy: one that recognizes both the lovely details of the decor in the discrete dining areas -- silken draperies, dainty buds on napkin rings, brilliant bouquets; some rooms crimson, some golden; tinted mirrors, mellow peachy lighting, flickering candles -- and the glamorous, flattering glow cast on all who dine here.

Under the direction of George Seitz, chef and proprietor for the last 25 years, the kitchen hums with serious cooking: proper timing, fresh ingredients ....