New York sees new restaurants open — and close — with astonishing frequency. However, in the past few years there has been a relative paucity of newcomers likely to appeal to Harper members. The primary causes for this have been economic turbulence and uncertainty, with restaurateurs and chefs hedging their bets. To be sure, new establishments have often offered inventive menus, but in smaller spaces with shock-wave noise levels. This started to change last year when what the restaurant industry calls “fine dining” establishments began to return.