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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 executive chef Alex Seidel and maitre d' Paul Attardi, two of Denver's most respected professionals, Fruition is the culmination of culinary dreams. Here, amid the starched white tablecloths, soft lights and buttery hues, diners enjoy seared Alaskan halibut cheeks and potato-wrapped oysters Rockefeller pelted with bacon lardons. The menu, like the dining room, is petite, offering just seven starters and seven main dishes, but Seidel frequently changes the roster to reflect seasonality. One night, he might wow you with pan-roasted Alaskan black cod paired with fresh-from-the-earth mushrooms, black truffle oil and orecchiette pasta, while another evening may bring Maple Leaf Farms duck breast bolstered by grilled arugula, smoked duck prosciutto and red onion marmalade. The evolving wine list is fairly priced and offers a raft of boutique bottlings, all of which are food-friendly.