It was just over five years ago that chef Alex Siedel and maitre d' Paul Attardi joined forces to open Fruition in an intimate two-room space on East Sixth Avenue.
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It didn't take long for Denver (and beyond) to begin raving about Fruition, particularly Siedel's farm-to-table menu built on seasonal ingredients (many of which he now produces on his own farm). More important was what he did with those ingredients: Siedel gained a reputation for painstakingly perfect execution, making Fruition an ideal place to celebrate special occasions.
And that's why I headed there for my last meal before moving to New York, and a last review of one of the restaurants that has propelled this city's dining scene to greater heights in recent years.