“Arc is emphatically one of the most important restaurants to open in America this decade. Everything at Arc is cooked over live fire, either on the grill, which is fueled with orange wood, or in the brick hearth, which is fueled by almond. The restaurant does not have a conventional range or oven. There is no sautéing, no frying, no sous-vide machine, no salamander, no ice cream maker. Nothing but smoldering charcoal. Anything and everything that gets cooked, gets cooked over wood. Period. The only gas line is on the roof, connected to the water heaters.” — Brad A. Johnson in OC Register.