Fruition Restaurant
Permanently Closed
Refined farm-to-table New American cuisine with seasonal dishes
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Refined farm-to-table New American cuisine with seasonal dishes
"After nearly two decades, Alex Seidel has just announced his New American flagship in the Country Club neighborhood will be closing in mid-January — which means a New Year’s Eve spent here will be all the more memorable. The five-course meal, priced at $175 per person, includes such elegant fare as grilled, chilled yellowtail with soy puree (and optional caviar); chestnut agnolotti in root vegetable veloute with black truffle; and coffee- and cacao-rubbed, bacon-wrapped bison loin with pimenton-spiced sunchoke and fennel. (Note that Fruition’s Union Station sibling, Mercantile Dining & Provision, will also be open for business from 5 p.m. to 9 p.m. when a la carte specials like mussel toast with caviar and lobster ravioli will be making the rounds.)" - Ruth Tobias
"Chef Alex Seidel is one of the Denver dining scene’s leading lights, at the vanguard of ingredient-centered eco-conscious cuisine." - Kevin Chau
"At 16-plus years old, Alex Seidel’s cozy contemporary American flagship is operating at the top of its game. Refinement and precision are chef Jarred Russell’s hallmarks, yielding microseasonal creations such as bison carpaccio with preserved fennel and crispy sunchoke; kohlrabi salad with sauce gribiche and bottarga; and veal sweetbreads scallopini with melted leeks and crushed caper jus. Make that meal a celebration with bubbles to start and brandy to finish." - Eater Staff
"At 16-plus years old, Alex Seidel’s cozy contemporary American flagship is operating at the top of its game. Refinement and precision are chef Jarred Russell’s hallmarks, yielding microseasonal creations such as bison carpaccio with preserved fennel and crispy sunchoke; kohlrabi salad with sauce gribiche and bottarga; and veal sweetbreads scallopini with melted leeks and crushed caper jus. Make that meal a celebration with bubbles to start and brandy to finish." - Eater Staff
"Although the space itself isn’t exactly ritzy, top-flight service and indulgent cooking combine to make guests here feel like royalty despite the lack of luxury trimmings. Chef Alex Seidel is one of the Denver dining scene’s leading lights, at the vanguard of ingredient-centered eco-conscious cuisine. Whether it's a crisp golden-brown latke served with sweet onion creme fraiche and smoked trout roe, or impeccably seared scallops with creamy farro, the dishes here impress with their strong technique, pristine products and rich flavors, but an element of playfulness is also apparent, as in a fried maitake slider in the style of Nashville hot chicken. For an unfussy finale, chewy, crispy chocolate chip cookies, served warm and melty, are sure to satisfy." - Michelin Inspector
