“Nationally recognized as one of America’s Top Ten New Restaurants in 2007, Chef Alex Seidel and Maitre D’Paul Attardi created Ffruition Restaurant. Together, with over fifty years of experience, they set out to open their fifty-seat restaurant with a commitment to entertain, to enjoy, and to gather with friends.
Chef Seidel creates seasonal menus of sophisticated comfort food using only the highest quality ingredients along with personalized teaching and hands on training.”
“[They] believe strongly in locally grown produce. Alex feels it’s so important that he has started the Fruition Farm in Colorado to grow his own greens, vegetables and herbs. A green house was constructed to facilitate year round growing and the first seeds of root vegetables have been planted for this winters harvest.
The farm has already been providing greens to the restaurant along with raising chickens to produce fresh eggs. The future of Fruition Farms includes an orchard and sheep dairy to produce their own cheeses.”
Enter at the IN sign… hahaha… :] It’s a cute little cozy restaurant. And this, literally, has been one of my top meals, ever. Yay for Fruition.
Absolutely delicious butter… creamy and room temp… with thyme, parsley and sea salt sprinkled on top….
Spread across freshly baked wheat bread [it tasted kind of sour-doughy as well]
The most amazing French Onion Soup ever…..
Braised Short Rib, Garlic Rubbed Crouton,Cave-Aged Gruyère Fondue
Paired with: 2008 Jim Barry, “The Lodge Hill”, Dry Riesling, Clare Valley, Australia
The short rib was sooooo tender and totally fell apart with the fork and melted in our mouths… the soup was thick and chunky and just sooo creamy [without the dairy]… and then there was the garlicky buttery crouton and the perfect choice of cheese. DELICIOUS. The perfect combo. I can no longer have french onion soup ANY other way. Usually I don’t order it anyways because it’s overly salty and the cheese and crouton just comes off in one chewy piece instead of falling apart [but not in the gross mushy way]
Roasted Beet Carpaccio
Blood Orange-Fennel Salad, Sheep’s Milk Feta, Pistachio Vinaigrette
Paired with: 2008 d’Arenberg, “The Hermit Crab”, Viognier/Marsanne, Adelaide, Australia
MMMMM the feta was sooooo good with the salad… the crunch of the pistachios and of course the delicious beets….
House-Cured Pork Belly, Hand-Made Cavatelli, Six Minute Egg, Parmesan Broth
Paired with: 2008 Nugan Estate, “Vision”, Chardonnay, Riverina, Australia
Definitely the most amazing carbonara I’ve ever had…. [minus the first time I've ever had it sophomore year made by Mr. D. Choi]
And you can NEVER go wrong with some yummy egg.. although it COULD’VE been runnier it was still sooooo freaking good.
I LOVE PEAS.
Braised Veal Cheek Pot Pie Foraged Mushrooms, Caramelized Cipollini Onion, Truffled Potato Veloute
Paired with: 2006 Neyer’s, “Tofanelli Vineyard”, Zinfandel, Contra Costa County, California
This was soooo amazing and creamy. The veal cheek was soooo tender and melted in my mouth. The truffle was delicious… and of course paired awesome with the mushrooms and onions and even though there were potatoes, it was comforting but strangely not belly bulging. I need this as a comfort food 24/7… along with their pasta and their soup :] Hehehehe..
Pan Roasted New Zealand Sea Bass
Baby Artichoke Agnolotti, Artichoke & Clamshell Mushroom Ragu, Shrimp Beurre Fondue
Paired with: 2008 Verget, Macon-Villages, Burgundy, France
A little overcooked but very tasty. Waa to overcooked tough fish. LOVED the ragu and the chunks of shrimp in it. YUM! But alas, me being me… I didn’t end up eating much of this since it was
Salmon Creek Farms Confit Pork Shoulder
Sweet Potato Polenta, Maple Braised Belgium Endive, Poached Pear & Candied Walnut Salad
Paired with: 2008 Château Pesquié ”Terrasses”, Rhône Valley, Ventoux, France
Can PORK SHOULDER ever be wrong? This was soooo tender and SUCCULENT [best word EVER] and the polenta was soooo yummy and sweet potatoey….
THERE IS ALWAYS ROOM FOR DESSERT…. lately I have been ordering 3+ desserts.. recently at Le Cirque I even ordered SEVEN…. :D But that’s a later story….
Vanilla Bean Cheesecake
Bing Cherry Preserve, Almond Honey Crunch, Vanilla Wafer
Paired with: 2008 Torbreck, “The Bothie”, Muscat Blanc, Australia
This was really really good cheesecake. I’ve found myself veering away from cheesecake lately since it all seems to be the same.. but recently I’ve been finding [and eating] really really really good cheesecake. [as long as it's not from Taiwan... Taiwan cheesecake is so, bleh to me...]
Bourbon Pecan Bread Pudding
Warm Pecan Butterscotch, Vanilla Bean Ice Cream
Paired with: Prunier X.O. Cuvée Royal Cognac
I. LOVE. BREAD. PUDDING. And Denver has BOMB ASS Bread Pudding.
Flourless Valrhona Chocolate Cake
Caramel Mousse, Salted Peanut Butter Caramel, Peanut Brittle
Paired with: Royal Ambrosante Sandeman 20 yr. Solera Pedro Ximenez
SOOOO GOOOOOOD… I was just nibbling on the brittle. The mousse was soooo creamy and surprisingly light [which is good since the chocolate cake is dense... but not overwhelmingly so]
AHHH this was such a good dinner [as always] and it being the last dinner at Denver, I also thought it was the best – what a good way to end the trip.