Fruition Restaurant

Opened in 2007, Fruition Restaurant is a showcase of Chef Alex Seidel’s passion to create approachable, top quality food without the pretense of fine dining. Fruition is perennially honored as one of the top restaurants in Colorado and helped earn Chef Seidel a spot on Food & Wine Magazine’s Best New Chef list in 2010 and a James Beard finalist nomination for Best Chef Southwest Award in 2016.

Fruition’s menu is seasonally driven and changes according to what is fresh at the market. Every ingredient on the plate has a purpose which creates layers of flavor in each dish. Alex believes in simplicity and letting the ingredients shine. “I like to keep things simple. Its really about sourcing ingredients and highlighting them” says Seidel.

As an intimate neighborhood restaurant, Alex wants every guest who walks through the doors of Fruition Restaurant to feel like they are stepping into his welcoming home.


fruition-13Offering Chef Alex Seidel’s signature take on elevated comfort food, creative and seasonally-inspired dishes served in a casual dining atmosphere.

Finishing Touches

IMG_3326Seasonally inspired desserts are made daily at our bakery.


fruition-libationFruition’s thoughtful wine menu is driven by flavor profile rather than varietal. We look for wines that pair with our seasonal cuisine, focusing on small, independent producers whose wines show varietal correctness, balance and terroir.  For our handcrafted cocktails, we draw inspiration from our surroundings. Implementing culinary techniques used in the kitchen and ingredients found in the market, we’ve created a rotating menu of handcrafted cocktails to complement the flavors inherent to the changing seasons.

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Farm to Table

Growing up in Wisconsin, Alex never imagined that one day he would be raising sheep and producing Coloradoʼs first artisanal Sheepʼs Milk Cheeses. Itʼs his passion for food that has allowed him to travel the country to experience his first love, cooking. A couple years after opening his first restaurant Fruition, Alex purchased a ten-acre farm. This fueled his desire to learn more about food, how it is produced, and from where it is sourced.