From Farm to Table a concept that comes to Fruition

Denver's food scene is in a rapid growth with many new restaurants hitting the market every week. In the midst of a crazy race to try to keep up with it I suggest to stop and look at places that have been in the area for a few years and this week we did just that.

Fruition restaurant, located on 1313 E. 6th avenue, has been a local favorite and with good reason. Chef/Owner Alex Seidel takes pride in the ingredients and techniques used in his kitchen. A few years back he decided to venture into farming and purchased a 10-acre farm south of Denver and Fruition Farm and Creamy was born. The restaurant and farm relationship makes eating at Fruition the window into the world of the chef turned farmer and his vision.

The food is impeccably made, from the Spring Asparagus salad, lightly dressed greens, shaved radishes, lentils and creamy ricotta, to the decadent Tender Belly Farms Roasted Pork Loin. The Alaskan Halibut Cheeks appetizer with fava beans and grilled green bean salad was rich and refreshing all at once, and I loved the Steelhead Fish entree with crispy skin, shaved fennel an apples and celery root crema.
The dining room is charming and cozy, about 20 tables, divided by a wall, the ambiance is unassuming and surely it is not there to make you feel "cool", the attention is directed to the food, the wine and the service, which is what I believe should be the main focus on a restaurant.

Lets not forget the dessert; I am normally not a huge dessert lover as many places don't have a pastry chef and therefore that part of the menu lacks execution. Here on the other hand we were totally enchanted with the Flourless Chocolate Torte with Banana Pudding, the skepticism was debunked with the first bite of the silky, creamy, rich chocolate "torte" which exploded with dark chocolate and contrasted beautifully with the light banana cream. I am sure we will be stopping by for an after dinner chocolate fix from time to time.

It is really exciting to see a true farm-to-table restaurant in Denver and to experience the passion of a chef through his food.


By Paula Thomas