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Fruition Restaurant Review: While this charming restaurant near Capitol Hill may be small in stature, the elegantly refined comfort food favors big, bold flavors that never disappoint. Overseen by chef-owner Alex Seidel, Fruition is the culmination of culinary dreams. Here, amid the soft lights of the warm and cozy dining room, diners enjoy potato-wrapped oysters Rockefeller pelted with bacon lardons. The menu, like the space, is petite, offering just seven starters and seven main dishes, but Seidel frequently changes the roster to reflect seasonality. Large plates might range from pan-roasted sturgeon with crème fraîche potato risotto, honshimeji mushroom marmalade and shaved Burgundy truffles to Maple Leaf Farms duck breast bolstered by butternut squash gnocchi, choucroute, caramelized apple and quince butter. Desserts put a spin on classics, as in the devil's food cake with caramel popcorn ice cream, malted vanilla mousse and salted cocoa nibs. The wine list is fairly priced and offers a raft of boutique bottlings, all of which are food-friendly.