When Fruition opened in the Cherry Creek neighborhood in 2007, then–Denver Post dining critic Tucker Shaw raved about chef Alex Seidel’s “elegant, refined comfort food . . . steadfastly traditional in its soulfulness, strictly classic in its execution, thoroughly modern in its outlook.” That reputation stuck until it closed in 2025. But the 48-seat space may be about to reclaim its former glory: On May 7, it will become home to contemporary American restaurant Madeline, which chef Quincy Cherrett envisions as Fruition’s natural successor.
“I would say that it’s refined food with a relaxing feel,” Cherrett explained, inadvertently echoing Shaw. “We want people to come in and feel comfortable and warm, to look at the menu and see familiar things but also be able to branch out and have fun.”
As mindful of Seidel’s legacy as he may be, Cherrett’s own family is his primary inspiration. His father, Paul, worked for the Four Seasons hotel group, so he and his sister, Maureen, grew up in the hospitality industry. They moved everywhere from Jackson Hole, Wyoming, to Maui, Florida, to Vancouver, Canada, along the way. Now both Paul and Maureen are part of the operating team at Madeline, which just so happens to be named for Cherrett’s infant niece.
Of course, the Culinary Institute of America graduate has also been influenced by his experiences at concepts as diverse as Death & Co, Izakaya Den, and Jackson Hole’s Teton Thai as well as his own former stall at Avanti F&B: 22 Provisions and then Eloise American Bistro. The eclectic opening menu reflects as much, featuring dishes like tom yum shrimp toast with charred tomato–fish sauce vinaigrette; a crispy half-chicken with togarashi potatoes (“that’s a play on larb salad”); and steak tartare with uni kimizu (“almost like a custard”); and yuzu puree, which he likened to a twist on surf and turf.
To pair with everything from raw oysters to handmade pastas to black-sesame cheesecake, general manager Bryan Trott is building an equally varied bar program. Auspiciously enough, he didn’t have to start from scratch in that endeavor: Madeline inherited Fruition’s wine cellar. But while “there are definitely some fun bottles down there,” said Cherrett, the wine list will ultimately evolve in keeping with the seasonal menu while continuing to showcase smaller producers from around the globe.
“Really good plays on classic cocktails” will round out the beverage selection, he added. “Death and Co really taught me that creating cocktails is just like creating a dish. Everything has to be balanced and highlight its ingredients,” be it a soy sauce–infused rye Manhattan or the Sumu Punch with tequila, rum, orgeat, coconut milk, and yuzu.
But the ultimate goal is to ensure that “everyone can find something that they can enjoy,” according to Cherrett.
“We just want to have fun and make everyone comfortable,” he reiterated, from the moment they enter the intimate dining room designed by Regular Architecture’s Kevin Nguyen—complete with a hotel key display on one wall “that’s a little nod to our family growing up in hotels”—to the moment they leave. “It doesn’t matter if you’re coming in for date night or you just want to come and get a steak. Everyone’s welcome.”
Visit Madeline Tuesday through Thursday from 5 to 9 p.m., and Friday and Saturday from 5 to 10 p.m. 1313 E. 6th Ave., Denver, restaurantmadeline.com
