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Fruition

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Fruition
Shela Burgess 

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1313 E. 6th Ave. Denver, CO 80218

303-831-1992 

http://www.fruitionrestaurant.com  

7 User reviews Write A Review
1313 E. 6th Ave. Denver CO 80218

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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 TopWestword Critic News & Reviews | Write a Review
Back to Top Westword Awards | Visit the Best Of Website

  • 2013 | Best Neighborhood Restaurant

    Irresistible dishes that make you swoon, unpretentious consistency and sincerity, a pedigreed but informal staff and laid-back dining rooms that encourage conversation with friends and strangers -- that's the definition of a neighborhood restaurant. And Fruition, chef-owner Alex Seidel's homage to indulgently comforting cuisine, merges all of those attributes into nuanced suppers that keep you coming back for more. Reservations are still tough to come by -- the books are nearly... More »

  • 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 TopUser Reviews & Comments | Write a Review
  • likemestephen
           (0)    (0) Flag

    | Denver, CO | 44 Reviews

    4
    | Mon, November 30, 2009

    eh

  • westwordbestof
           (0)    (0) Flag

    | Denver, CO | 102 Reviews

    4
    | 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) Flag

    | Denver, CO | 307 Reviews

    4
    | 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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People Who Like Fruition

Back to TopMenu
Main Menu
Starters
$11.00
English Pea Bisque
lemon cured wild salmon tartare, crème fraîche panna cotta, micro pea shoot salad
$12.00
Spring Asparagus Salad
fruition farms ricotta, asparagus gelée, spring radish, beluga lentil vinaigrette
$13.00
Smoked Sturgeon Rillette
warm potato & chive latke, sauce gribiche, ocean trout roe, horseradish froth
$15.00
Alaskan Halibut Cheeks
dungeness crab, fava bean, fregola & spring onion fumet, grilled bean salad
$14.00
Red Wine Braised Rabbit
fresh pappardelle, cauliflower crema, clamshell mushroom conserva, truffled rabbit jus
$13.00
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, cacio pecora broth
Main Courses
$28.00
Tender Belly Farms Roasted Pork Loin
citrus braised fennel, beet spaetzle, blood orange, apple & candied walnut salad, fourme d’ambert blue cheese
$27.00
Pan Roasted New Zealand Sea Bass
potato gnocchi & mushroom fricassée, brown butter veal jus, baby artichoke, barigoule vinaigrette
$29.00
Colorado Spring Lamb Loin
braised lamb & sheep’s milk ricotta tortellini, minted spring peas, lamb sweetbreads, spring pea & radish salad
$29.00
Pan Seared Divers Scallops
steamed littleneck clams, spring morel & wild ramp nage, cured foie gras powder, grilled ramps
$27.00
Maple Leaf Farms Duck Breast
duck confit & potato hash, poached asparagus, preserved meyer lemon hollandaise, duck crackling salad
$28.00
Grilled Bavette Steak
heirloom pommery potatoes, arugula & green garlic emulsion, trumpet mushroom marmalade
$24.00
Grazing Vegetarians
two courses

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