The Ark

08/31/2026

The state of Oaxaca, Mexico is firmly inscribed in our story.

Early in our relationship, we visited Oaxaca together, spending several days in the city and exploring the surrounding villages—each specializing in a particular craft. Years later, we were married on the coast, near Puerto Escondido.

So, it is especially meaningful to host Chef Neftalí Durán and serve food inspired by his home.

Deer Isle and Oaxaca are very different places, but both have a strong sense of place and a spirit unmistakably their own. There are things we love deeply about each: the attention to craft, the importance of food, traditions shaped by generations, and the way life gathers around a table.

Having Chef Neftalí here this summer has brought that connection to life. His energy, determination, generosity, and belief in what we are building have meant a great deal to us. Together with our team, he has brought so much to the restaurant at The Ark.

It feels very special to see these two parts of our lives come together here, even for a short time.

A+B

08/23/2026

Welcome to Rugosa Rose, your home away from home. Inside this private cottage, you’ll find a kitchenette and living area on the first floor, with a staircase leading to the bedroom and bath upstairs.

In the morning, enjoy your breakfast box on your private deck overlooking Mill Pond. After breakfast, sated and content, you’ll be ready for whatever adventures Deer Isle has in store for you, whether that’s wandering through the shops in Stonington, exploring the sculptures at Nervous Nellie’s, heading into the woods for a hike, or simply staying put for a while.

Rugosa Rose is one of our most sought-after stays at The Ark, so don’t be surprised if it’s already booked. The good news? Every room offers an exceptional stay, a delicious breakfast, and all the wonder and charm of Deer Isle.

08/17/2026

We are thrilled to welcome our next chef-in-residence, Neftalí Duran . Chef Neftali is originally from the coastal mountains of Oaxaca, Mexico. Raised in a Mixteco family of cooks and healers, Durán spent years working in professional kitchens before focusing his work on community organizing and equitable food systems. Chef Neftalí has become an influential voice advocating for Indigenous culinary traditions, and his work sits at the intersection of Indigenous foodways, migration, and food justice.

Neftalí’s food is now the menu: one changing seasonal offering rooted in the flavors of Oaxaca, made with local produce and seafood, and served throughout the Tavern and Bar.

Oaxaca, by way of midcoast Maine.

Walk-ins only. Come early. Reservations for overnight guests.

08/14/2026

Next up in our staff series: Inn Manager Zack!

What has been your favorite Deer Isle experience so far?

Not unlike what other first timers might say, but crossing the bridge into Deer Isle for the first time has to be top of the list for me. I crossed in a very dense fog back on April 18th, snapped a quick photo, and the graciously gave 25% of my soul to the island.

What is something are looking forward to experiencing?

I’d like to have sea adventure of some sort.

What do you recommend for those visiting Deer Isle?

There’s a spot across from the inn— you walk down the 9 million year old steps, follow a desire path, and you’re transported onto a rock that juts into the ocean. Magical sunsets are found there.

How do you unwind after work?

I love snapping pictures of startling vistas and unexpected moments!

08/07/2026

Sustainability is one of the driving forces behind many of our local partnerships. Take the hand soap in our guest rooms, which is gorgeously handcrafted by Ancestral French Soaps in Belfast. Made using a sixteenth century recipe from the Mediterranean, Nancy and her family craft soaps that nourish the skin while being gentle on the world around us. Ours has a subtle fir scent—not too far off from the smell of Deer Isle woods in late spring.

But that’s not all—any excess, used bars are sent back to Nancy and are used to create laundry detergent, shrinking the amount of waste we produce. Nancy takes the time in production to ensure no harmful byproducts are released into the surrounding environment. Her goal is to be entirely “beyond recycling.”

We are so honored to steward and share this beautiful corner of the planet, and with that comes the responsibility to make sure we are doing our best by Deer Isle, and the world at large.

08/06/2026

07/27/2026

Barbara Sullivan is a painter and installation artist living in Midcoast Maine. She started working with fresco as a medium when she was the head cook at The Skowhegan School of Sculpture and Painting, finding art living at her fingertips in the kitchen.

Barbara’s frescos float between the domestic sphere and the natural world, asking the viewer to think a little more carefully about a broom, or a single head of lettuce. The work tells a story of a lifetime spent meditating on the idea of home and hearth, concepts that deeply resonate with us here at The Ark.

Come check them out—on view at The Ark through mid September.

07/24/2026

We are happy to welcome Sam Fore as our second Chef in Residence for the season. Chef Sam is the founder of Tuk Tuk Snack Shop, a pop-up and culinary brand based in Lexington, Kentucky. She realishes teaching people the joys of the flavors Sri Lanka—which she describes as a combination Thai and Indian flavors and herbs.

A Kentucky native and first generation Sri Lankan-American, Chef Sam is part of a new generation of chefs redefining Southern cuisine through immigrant narratives. She was a James Beard finalist for Best Chef in the Southeast and one of Southern Living’s Cooks of the Year.

Chef Sam’s menu is a celebration of two islands— Deer Isle and Sri Lanka. From crab and corn chowder and Maine bluefin tuna to caramel pudding with blueberries, each dish highilghts the bounty of summer in Downeast while celebrating Sam’s heritage. Join us in the dining room now through August 11 for an unforgettable culinary journey.

07/13/2026

In our innkeeping group text:
—“Got a text from David. He is in sight of The Ark. Maybe someone can help him with his kayak?”
—“I wonder if he just kayaked all the way to The Ark.”
—He did.
—Thirty miles from Rockland.
David had been paddling and camping his way up the Maine coast.
We’re not saying you need to paddle 30 miles to visit us…
…but if you find yourself on Deer Isle, seeing it from the water changes your perspective.

A few days later, we spotted our Chef in Residence, Lucy, and her sous chef, Maya Rucker, paddling across Mill Pond. They returned excited after spotting a bald eagle overhead and a young fox along the shoreline.

We’ll know to look for kayaks from now on.