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Fruition
Shela Burgess 

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1313 E. 6th Ave. Denver, CO 80218

303-831-1992 

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7 User reviews Write A Review

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  • New American
    Sun 5pm-8pm, Mon-Sat 5pm-10pm
    $$$$
  • All Major Credit Cards, cash
    Private Party, Wheelchair Accessible
    Dinner
  • Full bar
    Accepted, Highly Recommended, Online Reservations Available
    Street
Description

Owners Alex Seidel and Paul Attardi say they're serving comfort food, but this is a different sort of comfort -- the comfort of history, of knowledge and practice, of a young chef who has already spent almost twenty years in kitchens and knows how to do all those things you read about in cookbooks but are afraid to try yourself, and of a partner who knows how to charm the front of the house. This is the comfort of expertise, of generational understanding, of both intelligence and restraint, and it's made Fruition one of Denver's best restaurants.







Back to TopAwards | Visit the Best Of Website

  • 2012 | Best New American Restaurant

    It would be nearly impossible to overestimate the magnetism of Fruition -- or its chef, Alex Seidel, whose New American restaurant, barely bigger than a walk-in closet, can be credited in part for vaulting Denver's dining scene into the culinary limelight. Seidel's reverence for inscrutable seasonal ingredients, many of which he plucks from the soil on his farm in Larkspur, along with his indisputable grasp of presentations and flavor combinations -- veal cheeks with roasted... More »

  • 2011 | Best Farm-to-Table Restaurant

    If you're going to bill yourself as a farm-to-table restaurant, then you'd better make damn sure you're following in the footsteps of Alex Seidel, whose enlightening little restaurant walks the walk and talks the talk. A couple of years ago, Seidel bought himself a ten-acre farm just outside Larkspur, where he raises Nebraska-bred sheep along with chickens that pop out beautiful eggs. He also cultivates herbs, harvests vegetables and makes his own small-batch cheeses, including a sensational... More »

  • 2011 | Best Expense-Account Dinner

    When cost is no object, there's one restaurant in Denver that will consistently deliver on your expectations, no matter how high, and that's Fruition. Chef Alex Seidel turns out flawlessly executed dishes, course after course, from the crisp, tender duck confit to the fat-laced pork belly and egg-topped housemade cavatelli to a soft, flaky cut of bass; a carefully constructed wine list offers the perfect wine for every plate. The staff is incredibly efficient and solicitous, catering to your... More »

  • 2010 | Best New American Restaurant

    The year was 2007; the space the tiny former home of Sean Kelly's Somethin' Else. In this unlikely spot, partners Alex Seidel and Paul Attardi -- chef and maître d', respectively -- created Fruition, a restaurant that's become a culinary deity. From the start, Seidel has used the seasons as a canvas for his menu, a near-perfect board of flawlessly sourced (particularly since he now has his own farm in Larkspur), beautifully choreographed and infallibly flavored dishes crafted... More »

  • 2009 | Best New American Restaurant

    "New American" is a term that's fallen somewhat out of favor as a way to describe the type of cuisine that essentially marks the page where, in the history of gastronomy, American chefs began asserting themselves as being capable of cooking more than just cheeseburgers and fat steaks. And that's because, for a time, the phrase was used to describe just about every restaurant that wasn't a takeout Chinese place or a Greek diner. But really, the reason that no other Denver restaurant wants to... More »

  • 2008 | Best New American Restaurant

    Today Fruition is getting play all over the country as one of the best restaurants in the United States, with stories in glossy mags and big awards. But you know what We loved Fruition before it was cool, when it was a great neighborhood restaurant and the entire town its neighborhood. Fruition wasn't even two months old when we named it Best New Restaurant last year, and since then, it's only gotten better. Still, someday the national attention hoopla will disappear, and we'll still be... More »

  • 2008 | Best Second-Date Dinner

    What You actually got a second date Well, good for you. Now the trick is to make the new love of your life think that you're a person of sophistication and taste -- the sort who knows not to comb his hair with the salad fork or challenge the hostess to a drinking contest in the middle of the dining room. And where better to prove (or pretend) that you know your stuff than at Fruition -- Denver's ultimate melding of casual and upscale sensibilities, of comfort food and classical... More »

  • 2007 | Best Cheese Course

    Like mod haircuts and hot pants, the cheese course seems to wax and wane in popularity year by year. There are seasons when it seems that every restaurateur in town is dumping bucketloads of money into the acquisition of increasingly strange and powerful cheeses from around the globe, others when it's tough to find a wedge of cheddar anywhere. But Fruition has found an elegant constant with its French Bleu D'Laquille: a simple plate that offers a single, good-sized slab of Bleu D'Laquille... More »

  • 2007 | Best Fried Cheese

    Of all the things for a chef to be good at, Alex Seidel may be best at making fritters. While still on the line at Mizuna, he did apple fritters to go alongside the autumn presentations of foie gras. Now that he has his own place with Fruition, he starts off the menu with an amazing carpaccio of beets graced by the inclusion of fried goat-cheese fritters that arrive perfectly browned, round as cue balls and filled with wonderfully sour goat cheese turned almost liquid by the heat of the fryers. More »

  • 2007 | Best New Restaurant (Since March 2006)

    Fruition is not yet as good as it will one day be. But since chef Alex Seidel and Paul Attardi, both ex of Mizuna, opened their restaurant just a couple of months ago, it's already proven itself more than good enough to deserve top honors as Denver's best new restaurant. And as it grows into its space, its neighborhood and its place in the ever-changing Denver restaurant scene, it will be even better. At first glance, Fruition might not seem like anything special. The space is small and... More »

Back to TopCritic News & Reviews | Write a Review
Back to TopUser Reviews & Comments | Write a Review
  • likemestephen
       (0)    (0)

    likemestephen | Denver, CO | 44 Reviews

    | Mon, November 30, 2009

    eh

  • westwordbestof
       (0)    (0)

    westwordbestof | Denver, CO | 102 Reviews

    | Wed, May 6, 2009

    "New American" is a term that's fallen somewhat out of favor as a way to describe the type of cuisine that essentially marks the page where, in the history of gastronomy, American chefs began asserting themselves as being capable of cooking more than just cheeseburgers and fat steaks. And that's because, for a time, the phrase was used to describe just about every restaurant that wasn't a takeout Chinese place or a Greek diner. But really, the reason that no other Denver restaurant wants to be labeled "New American" is simply because no other New American restaurant in this town (and maybe anymore) could be as good as Fruition. Chef Alex Seidel and his crew take their beef barley soup, oysters Rockefeller, confit pork shoulder and notions of American mastery very seriously, and in the front of the house, partner Paul Attardi takes the ideas of comfort and ease just as seriously — making a room that lulls you into a focused languor where nothing matters but the meal in front of you and the person you're sharing it with.

  • tannaruzicka
       (0)    (0)

    tannaruzicka | Denver, CO | 307 Reviews

    | Tue, April 27, 2010

    Amazing! Small, intimate, fabulous selection of wine. I would strongly recommend the duck. It is mouth watering good.

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Back to TopCommunity

People Who Like Fruition

Back to TopMenu
Main
Starters
$12.00
Celery & Creme Fraiche Bisque
marinated blue crab, watermelon radish, golden beets, french tarragon
$11.00
Lemon Cured Salmon Carpaccio
red onion bagel chips, baby mache, omelette crouton, cucumber vinaigrette
$12.00
Heirloom Tomato Salad
fruition farms ricotta, eggplant croutons, baby arugula, romesco vinaigrette
$14.00
Pan Roasted Halibut Cheeks
zucchini tagliolini, castelvetrano olive puttanesca, fava bean & pine-nut gremolata
$13.00
Marinated Beef Tartare
fruition farms potato chips, micro onion & parsley, black truffle hollandaise
$12.00
Potato-wrapped Oysters Rockefeller
parmesan-leek emulsion, bacon lardons, baby spinach
$12.00
Pasta Carbonara
house-cured pork belly, hand-made cavatelli, six minute egg, parmesan broth
Main Courses
$25.00
Tender Belly Farms Grilled Pork Chop
sweet corn & goat cheese pancake, grilled vegetable succotash, tomato confit vinaigrette
$28.00
Crispy Marinated Soft Shell Blue Crab
creme fraiche & herb potato salad, radish & fennel salad, pickled green tomato vinaigrette
$24.00
Mediterranean Chicken Breast, Leg & Thigh
polenta croutons, grilled haricot vert & romaine salad, sherry-bacon vinaigrette, bbq lentil jus
$27.00
Seared Proscuitto Wrapped Diver Scallops
laughing bird shrimp toast, grilled shrimp & roasted pepper salad, summer corn bisque
$25.00
Maple Leaf Farms Duck Breast
carnaroli risotto, grilled arugula & smoked duck prosciutto, red onion marmalade
$26.00
Grilled Bavette Steak Au Poivre
duck fat & cacio pecora french fries, oyster mushroom & confit sweetbread ragu, chive-ranch dressing
Two Courses $23.00
Grazing Vegetarians
Finishing Touch
 
Fruition Farms Ricotta Cheesecake
pluot-ginger compote, honey ice cream, pistachio granola
 
Espresso Bean Pot De Creme
warm chocolate cake, dulce de leche, almond tuille
 
Carrot Cake
mascerated golden raisins, cinnamon ice cream, caramel sauce
 
Lemon Meringue Pie
graham cracker crust, fresh blueberry compote
$8.00
Desserts
 
Vermont Double Cream Coupole
creme fraiche crepes, shaved radish salad, orange-mustard seed marmalade

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