In the kitchen at Fruition


In the winter of 2007, chef Alex Seidel and maitre d' Paul Attardi opened their place in two tiny rooms on Sixth Avenue (the former home of Sean Kelly's Something Else) and immediately hit it big, easily snagging our Best New Restaurant award a few months later. Then, as now, Fruition served a seasonal, New American menu built on local ingredients. Continue reading Laura Shunk's Fruition restaurant review.

Photos by Mark Manger for Westword.
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