Fruition

Westword Reviews and News

• Reader: Book a table at Fruition during Denver Restaurant Week...since it's not participating

  By Patricia Calhoun | Mon, January 30, 2012

  ​Only one more day to submit your tip for surviving Denver Restaurant Week, which runs February 25 through March 9. Tomorrow we'll pick the best tip left on our original DRW contest post by a di More >

• Jason Sheehan offered a $50 bribe for a table at Fruition? Eat those words!

  By Patricia Calhoun | Fri, January 13, 2012

  ​Jason Sheehan is gone -- he wrote his last review for Westword two years ago -- but certainly not forgotten in this town. He's mentioned in our Letters to the Editor column this week, and yeste More >

• Reader: Fruition is the best restaurant in Denver -- not the Best Expense-Account Dinner

  By Patricia Calhoun | Fri, April 1, 2011

  ​Every year, our picks in the Food & Drink section of the Best of Denver inspire heated debate -- delayed by a day this year, because of a glitch in our comments function. But that seems to be w More >

• Zagat releases America's Top Restaurants guide -- and Fruition is voted No. 1 in Colorado

  By Lori Midson | Fri, October 15, 2010

  ​We now have a copy of the Zagat 2011 America's Top Restaurants Survey in our grubby little hands. The guide, better known as the "burgundy bible," ranked 1,552 restaurants in 45 major markets a More >

• Alex Seidel brings his new artisan ricotta cheese to fruition

  By Lori Midson | Tue, October 12, 2010

  ​Early in 2009, Alex Seidel, chef/owner of Fruition, 1313 East Sixth Avenue, bought a ten-acre parcel of earth that sits off a dirt road, just outside Larkspur, and named it Fruition Farms. Fro More >

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User Reviews

7 User reviews

• 

  JimG1

  | Wed, June 16, 2010

  Everything you've heard is true. This place is the best in town.

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  tannaruzicka

  | 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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  neecola21

  | Mon, March 22, 2010

  Simply the best most detailed and artistic food with great service in Denver

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  likemestephen

  | Mon, November 30, 2009

  eh

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  westwordbestof

  | Wed, May 06, 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.

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