Quincy Cherrett, a Culinary Institute of America graduate with an eye for fine dining and a taste for Japanese and Thai cuisine, will open his latest venture next month at 1313 E. 6th Ave. in Denver.
Calling it “a culmination of everything that’s shaped me,” Madeline has big shoes to fill. It takes the physical place of chef Alex Seidel’s Fruition Restaurant, a farm-to-table restaurant that left a lasting impression on Denver cuisine and drew raves for nearly two decades until closing in January 2025.
“We want to create an atmosphere and menu that feel both elevated and entirely unpretentious,” Cherrett said in a statement. “Just as important, we’re building a space where both the kitchen and front-of-house teams can grow, feel supported and take ownership in what we’re creating.”
He and his staff are gearing up for an official opening on Thursday, May 7.
Cherrett’s previous concepts, 22 Provisions and Eloise, were both located inside of Denver’s Avanti Food and Beverage and focused on handmade pastas and upscale American fare.
Madeline’s menu, on the other hand, will have Asian influences that stem from his early work in Jackson Hole, Wyo., including at Teton Thai and The Kitchen, and from his prior role as executive chef at Izakaya Den in Denver.
Dishes he has highlighted so far include halibut with green curry and black rice; scallops with pear slices pickled in jasmine tea over a white miso celery root puree; agnolotti pasta filled with lamb and spring pea, mint and morel mushrooms; and black sesame cheesecake for dessert.
Madeline is a family affair, as both Cherrett’s sister and father are working alongside him and offering advice, he said. This recalls his upbringing under his dad in the hotel business.
The restaurant is named after his baby niece.
