1313 E 6th Ave, Denver, CO 80218
Phone: (303) 831-1992
Bike Parking: Yes
Wheelchair Accessible: Yes
Cuisines: Family Style, American, Seafood
Alcohol: Full Bar, Wine
Takes Reservations: Yes
Outdoor Seating: No
07/12/2010Provided by Citysearch -
I adore Fruition. I'll say it again for emphasis. I adore Fruition. I have yet to eat anything there that I haven't enjoyed and it really says something about a chef when he is so committed to the quality of the food that he's willing to purchase acres of land to grow his own (which one may read about via their website). Now, that's a chef I can get behind!
What makes Fruition spectacular isn't just the food (although I will admit, the food is divine), it's that the service is phenomenal. The people at the door are always friendly. Our waiters have recommended some outstanding wine pairings, in fact, they've given better suggestions than sommeliers from a number of other restaurants, nationwide. Everyone in the establishment is genuinely excited about what they're preparing, and it shows.
We will return to Fruition, hungry for more, for as long as Chef Seidel chooses to keep it open. I can't think of any other establishment in the Denver metro area that I'd say the same.
05/21/2010Provided by Citysearch -
We moved to Denver a few years ago and visited Fruition at our realtor's suggestion. It's fantastic and it's quickly become our favorite place. The food changes regularly, and right now the proscuitto wrapped scallops are wonderful, with an english pea puree.
Service is also excellent, we've never had any bad experiences. We love Godfrey (gray hair ponytail). He doesn't bug you, and for real foodies, he's the best waiter. If you think he's being aloof, get a grip.
03/09/2010Provided by Citysearch -
I took the love of my life and our 9 year old daughter to Fruition for Valentine’s Day and I was very impressed. I am no stranger to fine dining but I will admit I was not expecting the price of the food. Even though I thought it was slightly overpriced the service and the fact that my lovely wife had a great time made it all worthwhile. Really, my only complaints were the price and the parking. In the pros and cons I mentioned the food portions as a con only because I am a man who likes to eat and the food was so good that it wasn’t enough.
Now that that is out of the way let’s get down to the good stuff. I was scrambling to find a nice restaurant for Valentine’s Day the day before. My original plan was to take my wife to the restaurant we went to when we first got married. Unfortunately it had long been closed and I was at a loss. I checked one of the apps on my Nexus One smart phone for Restaurants and Fruition came up. I read the reviews and gave them a call. I was immediately struck with the friendly service over the phone. Whoever answered was accommodating, professional and answered all my questions. Because we were taking our daughter (who is a very picky eater) I asked what was on the menu for the lover’s day. The menu was preset and I knew our daughter would not like it. The manager offered to make special accommodations for our daughter and I was surprised. I made my reservations and began looking forward to the next day’s dinner.
Shortly after hanging up the phone I received a call from the manager who wanted to confirm that the meal he was planning for my daughter would be acceptable. Once again I was thrilled with this kind of service.
The next day, we arrived (after we drove around looking for parking), we were greeted at the door and immediately seated. The décor was modest and tasteful. We sat at a table where my wife faced the front window and I faced her up against a red wall. Everything looked neat and clean and the servers were quick, polite, friendly and professional. Our first course came, and I am not good with the names of the food but it was delicious. Each subsequent course was better than the preceding and the service seemed to continue to get better. I wish I could remember the names of each course because they deserved to be praised by name; but unfortunately all I can say is they were great. We finished with a kind of chocolate cake that melted in my mouth and made me want to storm the kitchen and demand more.
When all was said and done I dropped a couple of hundred dollars for three people, but considering the service, the fact that they made a special meal for my daughter and as I said my wife loved it, it was all worth it. I will definitely recommend this restaurant to others. To the staff at Fruition, please keep up the good work.
10/10/2009Provided by Citysearch -
My husband and I picked Fruition on the reccomendaton of a few friends. We are very involved in the Denver restaurant scene, and couldn't belive that we waited so long ot experience this restaurant. Unfortunatly, the anticipation didn't add up. We were sat in the middle of the dining room, inches away from other guests. The ambiance was loud and pretentious, it was hard to interact with each other. We were served bread before water was placed on our table, and waited another 20 minutes for our wine. Our waiter was haphazard. We were offered bread 4 times before the hostess finally producted. The food was delicious, a fusion of tastes.and flavors. Unfortunately the service fell short and effected the entire experience adversely. When we pick up a check at over $75 a head, we expect to be met with a certain standard of service, Fruition fell short. To top things off, another customer was offered my Millard Filmore coat. We will not be returning to Fruition.
03/07/2009Provided by Citysearch -
We wanted to have a ?fine dining? experience in Denver and were having a difficult time deciding between Fruition and Barolo Grill. When Paul Attardi, General Manager and Co-owner of Fruition telephoned us to confirm our reservation we still hadn't decided.
He was so charming and accommodating that our decision was made easy. Audre told him about reading bad reviews of the male waiter with the gray ponytail on the CitySearch site and asked him if we could have another waiter. He said ""of course we could.""
We were greeted by Paul Attardi when we arrived and given a choice of tables. We chose the table for 4 under the mirror in the front room. Our table was comfortable. The other tables really are too small and too close for comfort. The room is small and lovely.
Our waiter was Aaron and he was very good. It was crowded but we never felt rushed or ignored. We had a lovely meal and were very happy that we chose Fruition.
Audre?s sister selected a 2002 Rotllan Torra, Reserva, Priorat, Spain ($52) for us. We all liked it.
As is our habit Dimitri and Audre shared everything. We started with the Roasted Butternut Squash Bisque ($9) that was delicious. Our hosts' starters were one Crispy Duck Leg Confit ($13) and a Pasta Carbonara House-Cured Pork Belly ($11). We tasted everything and everything was well-prepared and very good. The pork belly was exotic and excellent.
For our main course Dimitri and Audre shared the Pork Tenderloin ($23). It was tender, tasty and enjoyable. Our hosts had one Diver Scallops ($24) which was great. The Duck Breast ($24) that my sister ordered disappointed her. It was too tough.
For dessert we ordered the Buche du Cremier Candied Baby Beets, ($8) that was good but not great. The restaurant brought us a complimentary Lemon Meringue Pie Graham Cracker Crust ($8) for our birthdays which we liked better.
The meal for the four of us cost around $225 and was thoroughly enjoyable.
10/15/2008Provided by Citysearch -
Went with a party of four on a busy weekend. Although the restaurant was full on arrival and throughout our meal, we never felt rushed and the pace of the meal was perfect. All of us had something different for appetizer/entree and everything we tried was outstanding. All of us have eaten out frequently in the US -2 are particular ""foodie snobs"" so our standards are high.
I would recommed the duck entree and appetizer, the squash soup, the sea bass and the pork chop. I would typically never order a pork chop at a restaurant but this was well flavored, moist and paired well with the accompanying dishes. Definitely high end ingredients handled well. We had a mixup on wine ordering- I ordered a St. Rita location for a Pinot but there were actually 2 on the list- one $25 more per bottle than the one I ordered. I didn't recognize the name when the wine came but the waiter showed me the vineyard so we drank it and ordered another. When we got the bill, I questioned the pricing and we (the server & I) discovered the mistake. They changed the bill and apologized for the error with no questions asked. Refused my offer to split the difference. OK, probably the ""right "" thing to do but still the mark of a place that knows what they are doing. It only reinforced my overall impression that this place is professionally staffed in front and in back. Well worth the money.
07/29/2008Provided by Citysearch -
We have been big supporters of Fruition since day one but I have to say our last experience was a real disappointment. We waited over an hour before the waiter (yeah the one with the long gray hair and bad attitude) decided to honor us with his presence to take our order. Portions were uniformly tiny and all oversalted. Waits between courses were LONG - over three hours for three courses. They're open 7 days a week now and I think it shows. Maybe just getting tired but definitely going down hill. There are better options out there.
05/30/2008Provided by Citysearch -
I loved fruition. Their wine list is short, but to the point and with a lot of values. I prefer this to sorting through a lot of nonsense to get to the gems. Every scrap of food was delicious, save some slightly undercooked fava beans, which I was willing to forgive based on the integrity of the meal as a whole. The beet & walnut salad was beautiful and just what I wanted it to be. Service was quick, attentive and friendly. A perfect experience.
05/07/2008Provided by Citysearch -
We used to go to Mizuna every other month (before the food prices became outrageous and wine list limited to high-end bottles only). We recognized that one of the cooks, the sommelier/host and a few of the servers moved from Mizuna to Fruition. We visited Fruition shortly after it first opened (yes, it's taken me a year to write this review!). The sommelier/host (Paul?) served us a couple of times at Mizuna, and he was always very friendly and knowledgeable; he was his same personable self at Fruition. However, the few times we had a particular male server (in his 40s, with long gray hair kept in a ponytail) serve us at Mizuna, we always felt pushed out; we got the feeling that he felt our table wasn't worth his time - don't know why, considering we always ordered a bottle of wine, and three courses each. He definitely paid more attention to bigger tables, going so far as to get their drink order before ours, even though we were seated first. Well, unfortunately, he was our server at our first and only experience at Fruition - we got the same service. He didn't offer a desert menu at the end - he brought us our check before we even asked for it. We had to give it back to him and ask for the dessert/after-dinner drink menu. The food was good (pork belly cavatappi was incredible), but there were some kinks to still work out (chevre fritters were soggy). The We usually like to try a place like Fruition a couple of times before really making a judgement, but this particular server's attitude (which has been consistent with us for a couple of years) has prevented us from returning. Also, the tables were so close together that servers & bussers constantly bumped into the tables in the dining room. If we go back and get that same server, we're going to ask for a different one. We've had too many bad experiences with him.
02/25/2008Provided by Citysearch -
Overall the food was very good but there were several issues that take this to an average restaurant at best. I find it amusing that the Insider Tips rave about the Vegetarian Special which as it turned out was the only option for my Pescetarian fiance because both fish dishes contained meat products. This really limits people with dietary needs going with fish as an option. Our waitress seemed taken aback when we asked about the menu and provided very poor service throughout the meal. The review on 2/19 is accurate I was expecting more than 1 scallop as well. (Although dish was delicious) I would also like to say the Cauliflower Shortbread side with my Lamb was amazing.
Unfortunately this did not offset the overall wierd vibe we got. This restaurant presents itself as innovative/high end and with that I would expect a whole lot more. Unlike others I was not that impressed with the wine list. Our wine was a mid to low priced bottle that offered minimal character and in fact I would call simple at best. From a Spanish Ribera del Duero I would expect more earthyness. Furthermore the whole waitstaff should realize that when a couple finishes there bottle of wine and is waiting to eat there dinner they may want to order some more wine. Instead we waited 5 minutes (as our waitress passed us by several times) and ordered a glass of chardonay and cab. The Cab was good the Chardonay was served about 10 degrees too cold. Overall there was a stuffy air to this restaurant and unfortunately the service did not deliver.
In total I would say the food was above average however, the ambiance, attitude and the inability to deliver knocks this restaurant down.
02/19/2008Provided by Citysearch -
This place has some of the best food I've ever tasted in Denver. However, the portions are small so don't hold back on the bread. For example, their diver scallop/S (I'm pretty sure the menu read ""scallops,"" as in more than one when I ordered it) had only one scallop. My other complaint is that the tables are awkwardly close together. I personally like to have conversations when I'm dining with friends and family. However, we felt like we had to keep our conversation as superficial and un-controversial as possible because other customers are literally 2 feet away and can hear everything you say. All in all, I'd go back because the food is that good, I'd just eat a large lunch that day and go with quiet people who talk about mundane stuff.
02/04/2008Provided by Citysearch -
I went here on a date and the food, service, and atmosphere were prefect. I had the ""Butter-Poached Smoked Salmon"" and it was one of the best salmon dishes I have ever had. The sauce perfectly complimented the salmon without disguising its opulent flavor. Our server was very knowledgeable and only interrupted our dinner at the appropriate times. It's the perfect date spot with its subdued atmosphere and candle-lit lighting. I would recommend this restaurant to anyone and will be going back soon.
First the good news: the two starters (Pasta Carbonara & Mushroom Soup) we had were out of this world! The presentation and taste could not have been better. The middle ground: My friend had the Chicken Cordon Bleu which he found to be average, but again nice presentation. They must have a one piece limit on bread... it was good but wisked away when the entrees came and even though we asked for more, we didn't get it. It was good bread, though. We shared the apple crumb cake and spice ice cream which were nice -- the ice cream was the star. My personal issue: OK, I know I am probably in the minority here, but I like steak cooked medium or medium well (just barely pink). I ordered the Beef Culotte medium which had great presentation, but came out extremely rare. They graciously took it back to the kitchen (and I told them I just wanted it a little pink) where it was apparently put under a warmer and replated. It came out a little grayer, but just as rare. When you put your fork in a piece of meat that is cut less than a 1/4 inch thick and bright red ""juice"" (citysearch won't let me use the blo-d word) pours out, it is not cooked medium or medium rare. I know I am in the minority when it comes to meat temperature, so this may not be a big deal to anyone else. But as a paying customer I think they should take more care.
My boyfriend and I were eager to try Fruition Restaurant this Sunday at 5pm (the time the restaurant opens). We had Stock Show tickets at 7pm and wanted to enjoy a nice, quiet dinner in between taking in the shopping at the Stock Show in the afternoon and the rodeo in the evening. We made our reservation on opentable (which was great) and someone from the restaurant called to confirm at 3pm. We drove all the way to the restaurant and arrived at 5pm. The hostess and wait staff were milling about. It looked as if they had just finished a meeting. We tried the door and found it to be locked. So we waited a few minutes in the cold. When no one acknowledged our presence, we politely got their attention through the window and were told the restaurant will open in 5 minutes. According to our watches, it was already after 5pm. Freezing, we waited a few more minutes and tapped on the window to get the attention of the hostess who reminded us through the window via hand motions that it would be a few more minutes. Sadly, we decided to cancel our reservation. After leaving, we phoned the manager who said his clock said it was five minutes earlier. Still, as we stood out in the cold, we realized this must be the way they are trained to operate and we decided not to support such behavior . It's unfortunate that we didn't get to try the food, but we'd rather give our business to a restaurant that is more considerate of their customers.
11/06/2007Provided by Citysearch -
Fruition is a cozy, welcoming neighborhood place with perfectly balanced and aesthetically pleasing dishes you will find yourself craving in between visits. Chef Alex Seidel has joined the ranks of Jennifer Jasinski, Frank Bonanno, and Lachlan Mackinnon-Patterson as one of the most talented chefs in the metro area. The menu changes seasonally, but whether it?s the refined potato-wrapped oysters Rockefeller that garnered a mention in Gourmet earlier this year, a luscious cut of beef with decadent duck fat French fries, an unforgettable beet salad with goat cheese fritters, or an upscale spin on BBQ pork, you will be happy and content no matter what you order. In the front of the house, Maitre d? Paul Attardi and his staff are friendly and professional. A ?can?t miss? restaurant for Denver.
09/12/2007Provided by Citysearch -
We were debating visiting one of our usual haunts or trying someplace new for dinner last night, and I'm glad we ventured out! Fruition is a great place with great ambiance! Small tables (it's a bit crowded with tables close together, but it makes things intimate) and small ever-changing menu made the evening. Paul greeted us and seated us promtply on a busy Tuesday evening in which we didn't have reservations (try and get a table by the windows so you can watch the 6th Avenue activity go by).
The wine list is superb (though not very large), with good by-the-glass selections. They still had the summer menu - we had the beef and the barramundi (fish). Fantastic!
It's a very unassuming place in a great location. A great date place! Put this wonderful restaurant on your ""to-do"" list ASAP!