Denver Post March 2007: "That first meal left me giddy, lovestruck, hungry. I couldn't stop thinking about it - or talking about it. I even tried to avoid visiting it again too soon, because I was afraid I might not like it as much"... Read More >

Gourmet June 2007: If the life of a city can be documented in its restaurants, then the advent of tiny Fruition has opened a whole new chapter for Denver. Chef Alex Seidel, an alum of local standard-bearer Mizuna, creates pristine comfort food such as chicken soup with handmade pasta and “Crock-pot veal cheeks” with crisp with crisp Fontina polenta, while partner Paul Attardi masterminds the welcoming air in the cozy dining room.

5280 September 2007: Entertainer Eddie Cantor once said, “It took me 20 years to become an overnight success.” The co‐owners of the new Fruition restaurant could easily say the same. Chef Alex Seidel has been in the business 20 years; his partner and maitre d’, Paul Attardi, for nearly 30, but it is their work at Fruition that may become their finest. Fruition is handsdown the most exciting venue to open in the Denver area in the past year.... Read More >

5280 July 2007: "Maybe they're not the dishes your mama made, but Fruition’s version of upscale comfort food wil turn you in to buttah. Chicken soup with perfect brunoise veggies, handmade pasta, and a stock base so savory it makes your shudder. Add to that menu items like chef Alex Seidel’s barbecue pork shoulder confit, fresh vanilla bean pudding, and seared Alaskan halibut cheeks, and you’ve got the culinary equivalent of being swaddled in cashmere.

Bon Appetit: Plum Tarte Tatin - From chef Alex Seidel at Fruition Restaurant in Denver, a beautiful tarte tatin with plums standing in for the apples. This can also be served with vanilla ice cream instead of the orange crème fraiche.
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Westword - Best of Denver "Best Cheese Plate": Like mod haircuts and hot pants, the cheese course seems to wax and wane in popularity year by year. There are season when it seems that every restaurateur in town is dumping bucket loads of money into the acquisition of increasingly strange and powerful cheese from around the globe, others when its 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 attended by nothing more than toasted brioche, a smear of fig paste and a bit of raw honeycomb sitting in a puddle of its own delicious honey.