Denver >Food & Dining > Fruition Restaurant
not what it was. We have been big supporters of Fruition since day one but I have to say our last experience was a real disappointment. We waited over an hour before the waiter (yeah the one with the long gray hair and bad attitude) decided to honor us with his presence to take our order. Portions were uniformly tiny and all oversalted. Waits between courses were LONG - over three hours for three courses. They're open 7 days a week now and I think it shows. Maybe just getting tired but definitely going down hill. There are better options out there.
Fantastic.. I loved fruition. Their wine list is short, but to the point and with a lot of values. I prefer this to sorting through a lot of nonsense to get to the gems. Every scrap of food was delicious, save some slightly undercooked fava beans, which I was willing to forgive based on the integrity of the meal as a whole. The beet & walnut salad was beautiful and just what I wanted it to be. Service was quick, attentive and friendly. A perfect experience.
Good food, bad service. 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.
Good food, wierd vibe.
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.
Good food, but small portions and awkward atmosphere. This place has some of the best food I've ever tasted in Denver. However, the portions are small so don't hold back on the bread. For example, their diver scallop/S (I'm pretty sure the menu read "scallops," as in more than one when I ordered it) had only one scallop. My other complaint is that the tables are awkwardly close together. I personally like to have conversations when I'm dining with friends and family. However, we felt like we had to keep our conversation as superficial and un-controversial as possible because other customers are literally 2 feet away and can hear everything you say. All in all, I'd go back because the food is that good, I'd just eat a large lunch that day and go with quiet people who talk about mundane stuff.
A GREAT Find!. I went here on a date and the food, service, and atmosphere were prefect. I had the "Butter-Poached Smoked Salmon" and it was one of the best salmon dishes I have ever had. The sauce perfectly complimented the salmon without disguising its opulent flavor. Our server was very knowledgeable and only interrupted our dinner at the appropriate times. It's the perfect date spot with its subdued atmosphere and candle-lit lighting. I would recommend this restaurant to anyone and will be going back soon.
Mixed results.... First the good news: the two starters (Pasta Carbonara & Mushroom Soup) we had were out of this world! The presentation and taste could not have been better. The middle ground: My friend had the Chicken Cordon Bleu which he found to be average, but again nice presentation. They must have a one piece limit on bread... it was good but wisked away when the entrees came and even though we asked for more, we didn't get it. It was good bread, though. We shared the apple crumb cake and spice ice cream which were nice -- the ice cream was the star. My personal issue: OK, I know I am probably in the minority here, but I like steak cooked medium or medium well (just barely pink). I ordered the Beef Culotte medium which had great presentation, but came out extremely rare. They graciously took it back to the kitchen (and I told them I just wanted it a little pink) where it was apparently put under a warmer and replated. It came out a little grayer, but just as rare. When you put your fork in a piece of meat that is cut less than a 1/4 inch thick and bright red "juice" (citysearch won't let me use the blo-d word) pours out, it is not cooked medium or medium rare. I know I am in the minority when it comes to meat temperature, so this may not be a big deal to anyone else. But as a paying customer I think they should take more care.
Bad manners. My boyfriend and I were eager to try Fruition Restaurant this Sunday at 5pm (the time the restaurant opens). We had Stock Show tickets at 7pm and wanted to enjoy a nice, quiet dinner in between taking in the shopping at the Stock Show in the afternoon and the rodeo in the evening. We made our reservation on opentable (which was great) and someone from the restaurant called to confirm at 3pm. We drove all the way to the restaurant and arrived at 5pm. The hostess and wait staff were milling about. It looked as if they had just finished a meeting. We tried the door and found it to be locked. So we waited a few minutes in the cold. When no one acknowledged our presence, we politely got their attention through the window and were told the restaurant will open in 5 minutes. According to our watches, it was already after 5pm. Freezing, we waited a few more minutes and tapped on the window to get the attention of the hostess who reminded us through the window via hand motions that it would be a few more minutes. Sadly, we decided to cancel our reservation. After leaving, we phoned the manager who said his clock said it was five minutes earlier. Still, as we stood out in the cold, we realized this must be the way they are trained to operate and we decided not to support such behavior . It's unfortunate that we didn't get to try the food, but we'd rather give our business to a restaurant that is more considerate of their customers.
Best Restaurant in Denver. Everything about Fruition is fantastic. The food is sublime and the service is as good as it gets. Paul is amazing, making you feel welcome from the moment you arrive until the sad moment when you have to leave. Just perfect!
Exceptional cuisine and friendly staff. Fruition is a cozy, welcoming neighborhood place with perfectly balanced and aesthetically pleasing dishes you will find yourself craving in between visits. Chef Alex Seidel has joined the ranks of Jennifer Jasinski, Frank Bonanno, and Lachlan Mackinnon-Patterson as one of the most talented chefs in the metro area. The menu changes seasonally, but whether it?s the refined potato-wrapped oysters Rockefeller that garnered a mention in Gourmet earlier this year, a luscious cut of beef with decadent duck fat French fries, an unforgettable beet salad with goat cheese fritters, or an upscale spin on BBQ pork, you will be happy and content no matter what you order. In the front of the house, Maitre d? Paul Attardi and his staff are friendly and professional. A ?can?t miss? restaurant for Denver.
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