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, opened Fresh last year. The dishes are a la carte, and you can choose small, medium, or large portions, which allows taste tests and a range of prices, but don't be surprised it it mounts up. Asian influences - lemongrass, kimchi - are sprinkled through the menu as is the word organic. Hemp-flour crusted flounder and a raw vegan soup would be hard to find elsewhere. There are nightly specials during the week, including the popular Taco Tuesday with a choice of meat, fish, chicken, or vegetarian fillings.