Fruition Restaurant

05/07/2008 Posted by den123

We used to go to Mizuna every other month (before the food prices became outrageous and wine list limited to high-end bottles only). We recognized that one of the cooks, the sommelier/host and a few of the servers moved from Mizuna to Fruition. We visited Fruition shortly after it first opened (yes, it's taken me a year to write this review!). The sommelier/host (Paul?) served us a couple of times at Mizuna, and he was always very friendly and knowledgeable; he was his same personable self at Fruition. However, the few times we had a particular male server (in his 40s, with long gray hair kept in a ponytail) serve us at Mizuna, we always felt pushed out; we got the feeling that he felt our table wasn't worth his time - don't know why, considering we always ordered a bottle of wine, and three courses each. He definitely paid more attention to bigger tables, going so far as to get their drink order before ours, even though we were seated first. Well, unfortunately, he was our server at our first and only experience at Fruition - we got the same service. He didn't offer a desert menu at the end - he brought us our check before we even asked for it. We had to give it back to him and ask for the dessert/after-dinner drink menu. The food was good (pork belly cavatappi was incredible), but there were some kinks to still work out (chevre fritters were soggy). The We usually like to try a place like Fruition a couple of times before really making a judgement, but this particular server's attitude (which has been consistent with us for a couple of years) has prevented us from returning. Also, the tables were so close together that servers & bussers constantly bumped into the tables in the dining room. If we go back and get that same server, we're going to ask for a different one. We've had too many bad experiences with him.

Pros: Innovative Menu

Cons: Service, Table layout

02/25/2008 Posted by sfchrisb

Overall the food was very good but there were several issues that take this to an average restaurant at best. I find it amusing that the Insider Tips rave about the Vegetarian Special which as it turned out was the only option for my Pescetarian fiance because both fish dishes contained meat products. This really limits people with dietary needs going with fish as an option. Our waitress seemed taken aback when we asked about the menu and provided very poor service throughout the meal. The review on 2/19 is accurate I was expecting more than 1 scallop as well. (Although dish was delicious) I would also like to say the Cauliflower Shortbread side with my Lamb was amazing. Unfortunately this did not offset the overall wierd vibe we got. This restaurant presents itself as innovative/high end and with that I would expect a whole lot more. Unlike others I was not that impressed with the wine list. Our wine was a mid to low priced bottle that offered minimal character and in fact I would call simple at best. From a Spanish Ribera del Duero I would expect more earthyness. Furthermore the whole waitstaff should realize that when a couple finishes there bottle of wine and is waiting to eat there dinner they may want to order some more wine. Instead we waited 5 minutes (as our waitress passed us by several times) and ordered a glass of chardonay and cab. The Cab was good the Chardonay was served about 10 degrees too cold. Overall there was a stuffy air to this restaurant and unfortunately the service did not deliver. In total I would say the food was above average however, the ambiance, attitude and the inability to deliver knocks this restaurant down.

Pros: Good food

Cons: Lacking the ambiance and finer touches to warrant attitude