Fraiche (CLOSED)

This relative newcomer was doing good business even before the New York Times labeled it as one of the ten best new restaurants outside the Big Apple a few years ago, although it hasn't always been plain sailing since. Executive chef Ben Bailly, formerly of Petrossian, took over and wasted no time in revamping the menu with an eye towards bringing in a younger crowd, offering smaller plates and food-and-booze pairings.