A string of restaurants — remember, Cafe on Market, James Cafe on Market, Confit French Bistro — have opened and closed at 2138 Market St. in Camp Hill.

Now, Layel Bistro, which opened last fall, is already a distant memory. Three weeks ago, it was quietly replaced with Fraiche.

Its owner is 24-year old Armen Vartan, the son of the late John O. Vartan, who was an influential real estate developer in the midstate. Just like his dad, the younger Vartan is a go-getter with a vision and a dream.

Fraiche, borrowing its name from creme fraiche, is strictly focused on a farm to table concept. Chef Rich Pusey uses locally sourced meat, chicken and eggs and grows herbs in a sun-drenched front window. A Mennonite farmer pulls into the restaurant’s back parking lot with deliveries.

If it is any indication of how serious Vartan and his staff are about using fresh food, the restaurant does not have a freezer and does not purchase canned food.

“We’re romantic about food,” Vartan said.

The Franklin & Marshall College graduate spent the past year in Los Angeles taking care of his grandparents and working at a shop stringing tennis rackets. (He was a tennis standout at Trinity High School.)

He recently returned to the Harrisburg area and worked at Layel until it closed. When the space became available he decided to open his own restaurant.

The vibe at the BYOB Fraiche is eclectic and artsy and at the same time simple and elegant. Freshly painted cream colored walls are accented with local artwork while the tables are covered in white linen.

The lunch menu covers fattoush, a salad made from Romaine, Amish greens, tomato, cucumber, onions, radish, feta and a garlic lemon vinaigrette, along with roast beef and cheddar sandwich, grilled ham with three cheeses (Swiss, provolone and cheddar) with a Sriracha ketchup dipping sauce, flat iron steak sandwich and crabby patty.

Dinner appetizers are fun like an imported and domestic cheese plate, hummus and baba ghanouj platter, crab macaroni and cheese bites (panko breaded crab mac ‘n cheese) and smoked salmon and potato pancakes.

Entrees range from an 8-ounce flat iron steak with yellow mushroom demi, roasted baby beets and Parmesan frites, to country fried rabbit, poached salmon and grilled eggplant cannelloni.

Fraiche also serves a Sunday brunch with grilled steak and eggs, omelets, eggs Benedict and a pain perdu made with creme brulee and a blueberry and strawberry compote.

As of last week, there were no prices on the menu. Vartan said has still ironing out pricing but most dinner entrees are in the $20 range while salads run about $9, he said.

The restaurant is open for lunch from 11 a.m.-2:30 p.m. Tuesday-Friday and for dinner from 5-9 p.m. Tuesday-Saturday. Brunch is served noon-4 p.m. Sundays. Phone is 717-737-4380.