Frappes North

Before heading into his kitchen, chef and owner of Frappes North Bobby Frappier makes a detour at the restaurant’s organic herb and tomato garden, harvesting ingredients for the day’s menu. The armful of herbs and tomatoes make cameos in that evening’s sauces, such as dill compound and thyme jus, as well as in the bottled pasta sauce sold at the restaurant.

In addition to its fresh cuisine, Frappes North has earned nods for its ambiance, which the New York Times calls “sophisticated [and] hip.” Wine tastings, held on the first Tuesday of every month, bring oenophiles and the oeno-curious together for a sample of delightful vintages, paired with appetizers. Sunlight spills across the exposed dark wood beams that support the canted ceiling and tiled flooring that supports the live acoustic music on Friday nights.