Best of Denver: FRUITION

“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.”

– FruitionRestaurant.com

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….

Pasta Carbonara

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.

Trackbacks

  1. […] with a thought, and idea… and we semi-drunkenly talked about it over dinner in Denver, CO at Fruition. Over amazing wine and food we decided that it was about time we started a blog that would help […]

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  2. […] pies type of girl… while it’s good [yay for good old chicken pot pie… or even better Fruition's Veal Cheek Pot Pie] I tend to opt for the sweet > […]

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  3. […] this French Onion soup? And then how I made my own Bone Marrow, Short Rib, French Onion 3-Cheese Puff Crouton Soup for […]

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  4. […] Puff Croutons – WHICH WAS SO MUCH more delicious than Breslin’s…. but inspired by Fruition – freaking Breslin trying to steaaaal my steeeeeeeze ;] Rate this: Like this:LikeBe the first to […]

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