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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.
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.
How was the food? Find out tomorrow when that review is posted here.
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