Quincy Cherrett will make his brick-and-mortar restaurant debut in the spring with Madeline. (Courtesy Madeline)
The building once home to a Denver fine-dining staple is getting a new face in the kitchen.
Quincy Cherrett, executive chef at Izakaya Den and Sushi Den, will make his solo brick-and-mortar debut with Madeline. The spot, named after his newborn niece, will feature “technique-driven, seasonal cooking” in the former Fruition space along Sixth Avenue in the Country Club neighborhood.
Cherrett took over the remaining 11 years on Fruition’s lease for the 1,100 square feet last month. Alex Seidel, who opened the farm-to-table spot at 1313 E. Sixth Ave. in 2007, closed it this past January.
“Taking over a space so closely associated with Fruition and Alex Seidel is incredibly humbling,” Cherrett said in an email. “Madeline isn’t an attempt to replicate that experience, but it does share some common ground, like a commitment to ingredient integrity, thoughtful cooking and a dining room that feels warm and welcoming.”
Madeline’s menu isn’t finalized yet, but a news release touted seasonal rotating handmade pastas and seared halibut with fresh green curry. The beverage menu will also be seasonal and feature “ingredient-driven” cocktails and wine by the glass, Cherrett said.
Kevin Nguyen of Regular Architecture is designing the space.
Before starting at Izakaya Den and Sushi Den in 2019, Cherrett was chef de cuisine at local eateries Death & Co and Colt & Gray, the latter of which closed in 2019 after 10 years on Platte Street. He studied at the Culinary Institute of America in New York from 2008 to 2010.
During the pandemic, Cherrett made his solo debut with 22 Provisions, a food truck that served East Coast-style sandwiches. In 2023, it moved into a stall at Avanti Food and Beverage in LoHi. That closed a year ago, but he opened the bistro-style spot Eloise at Avanti this past spring before it shuttered in October.
Quincy Cherrett will make his brick-and-mortar restaurant debut in the spring with Madeline. (Courtesy Madeline)
The building once home to a Denver fine-dining staple is getting a new face in the kitchen.
Quincy Cherrett, executive chef at Izakaya Den and Sushi Den, will make his solo brick-and-mortar debut with Madeline. The spot, named after his newborn niece, will feature “technique-driven, seasonal cooking” in the former Fruition space along Sixth Avenue in the Country Club neighborhood.
Cherrett took over the remaining 11 years on Fruition’s lease for the 1,100 square feet last month. Alex Seidel, who opened the farm-to-table spot at 1313 E. Sixth Ave. in 2007, closed it this past January.
“Taking over a space so closely associated with Fruition and Alex Seidel is incredibly humbling,” Cherrett said in an email. “Madeline isn’t an attempt to replicate that experience, but it does share some common ground, like a commitment to ingredient integrity, thoughtful cooking and a dining room that feels warm and welcoming.”
Madeline’s menu isn’t finalized yet, but a news release touted seasonal rotating handmade pastas and seared halibut with fresh green curry. The beverage menu will also be seasonal and feature “ingredient-driven” cocktails and wine by the glass, Cherrett said.
Kevin Nguyen of Regular Architecture is designing the space.
Before starting at Izakaya Den and Sushi Den in 2019, Cherrett was chef de cuisine at local eateries Death & Co and Colt & Gray, the latter of which closed in 2019 after 10 years on Platte Street. He studied at the Culinary Institute of America in New York from 2008 to 2010.
During the pandemic, Cherrett made his solo debut with 22 Provisions, a food truck that served East Coast-style sandwiches. In 2023, it moved into a stall at Avanti Food and Beverage in LoHi. That closed a year ago, but he opened the bistro-style spot Eloise at Avanti this past spring before it shuttered in October.
