With a name like Fresh, you know the kitchen will offer farm-to-table ingredients. Todd Jacobs, the acclaimed chef at the American Hotel in the mid-1990s, has opened his own place on the heels of the disappearing Southfork Kitchen. The dishes are a la carte and you can choose small, medium, or large portions, which allows taste tests and a range of prices. Asian influences — lemongrass, kimchi — are sprinkled through the menu as is the word organic. Hemp-flour crusted fluke and a raw vegan soup would be hard to find elsewhere.