{"id":2152,"date":"2026-06-30T14:05:23","date_gmt":"2026-06-30T14:05:23","guid":{"rendered":"https:\/\/coloradospringsmoverss.com\/?p=2152"},"modified":"2026-06-30T14:05:23","modified_gmt":"2026-06-30T14:05:23","slug":"madeline-moved-into-a-cherished-restaurant-property-the-owners-are-ready-for-the-pressure","status":"publish","type":"post","link":"https:\/\/coloradospringsmoverss.com\/?p=2152","title":{"rendered":"Madeline moved into a cherished restaurant property. The owners are ready for the pressure."},"content":{"rendered":"
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Getting your Trinity Audio player ready…<\/strong><\/div>\n
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No matter where they lived, Quincy Cherrett and Maureen Scott stuck close together.<\/p>\n

Read more As Colorado primary election arrives, several Democratic and Republican politicians\u2019 futures hang in balance<\/a><\/p>\n

Following their father, a high-ranking executive with Four Seasons Hotels & Resorts, they moved from city to city, checking into suites in Dallas, Austin and Jackson, Wyo., before coming of age and landing, one not long after the other, in Denver.<\/p>\n

Their latest move is a professional one, yet all the more personal because of it. The brother-sister team opened Madeline, a contemporary American restaurant, earlier this year in a historic district of Denver, 1313 E. 6th Ave.. Cherrett is co-owner and chef, and named the new restaurant after Scott\u2019s newborn daughter.<\/p>\n

The building\u2019s last tenant was Fruition Restaurant, a crown jewel of Denver\u2019s dining scene that lasted nearly two decades on the avenue. The siblings, along with Madeline\u2019s general manager, Bryan Trott, said they have found a neighborhood that\u2019s warm, welcoming and slightly confused about who they are. Some diners have even referred to Madeline as a \u201cremodel\u201d or \u201cextension\u201d of Fruition, they said.<\/p>\n

It is neither. Though Fruition closed more than a year ago (and was remodeled beforehand, Cherrett said), that restaurant cast a long shadow that has taken a while to recede, Madeline\u2019s team has found.<\/p>\n

\u201cThere\u2019s a lot of pressure\u2026 just for what it used to be,\u201d Cherrett said. \u201cI would say I\u2019m comfortable with it.\u201d<\/p>\n

So are Trott and Scott, who count on Cherrett\u2019s leadership and talents in the kitchen to make Madeline a name in its own right.<\/p>\n

\u201cEvery chef\u2019s dream is to have that small, local restaurant where you can kind of experiment, have fun and express yourself,\u201d the 37-year-old chef said. That\u2019s the kind of \u201csmall elegance,\u201d as he called it, that chef Alex Seidel channeled years ago with Fruition, earning him accolades from customers and the restaurant industry along the way.<\/p>\n

\n<\/div>\n

What better place to envision that dream?<\/p>\n

\u2018You need to grow up\u2019<\/h4>\n

Cherrett spent much of his time in Jackson with friends, skateboarding, snowboarding, hanging at bars, taking it easy, he said.<\/p>\n

His sister saw an artistic and creative person in him. They\u2019d host house parties in high school when their parents were out of town, she recalled. The beer? PBR. The snacks? A pork tenderloin meal prepared by Cherrett.<\/p>\n

\u201cIt was still a high-school party, but it had this crazy food element to it,\u201d Scott, 34, said.<\/p>\n

\n<\/div>\n

She encouraged him to leave Jackson and join her in Denver, where she worked in packaged-goods branding and is now a therapist.<\/p>\n

\u201cMy sister literally called me and was like, \u2018What are you doing with your life? You need to grow up,’\u201d Cherrett said.<\/p>\n

His first gig in town was at the now-shuttered Colt & Gray, a \u201cnose-to-tail, farm-to-table restaurant,\u201d he said. He learned to butcher whole lambs and pigs. \u201cWe would even do pig brains,\u201d he said.<\/p>\n

He\u2019d later work at Sushi Den and Izakaya Den, premier destinations for Japanese cuisine. He struck out on his own at Avanti Food & Beverage in the Highland neighborhood, running a sandwich stand called 22 Provisions during the throes of the Covid-19 pandemic.<\/p>\n

Last year, he flipped that shop into a stand serving high-class American cuisine. He named it Eloise after his sister\u2019s favorite children\u2019s book. (Like them, the titular character lived in a hotel.)<\/p>\n

Read more Colorado prison wardens participated in racist, homophobic group chat<\/a><\/p>\n

Eloise was short-lived, though \u2014 another restaurant now bears the same name on Tennyson Street \u2014 but its dishes inform part of the menu at Madeline. The steak frites with chimichurri is translated from there. Pastas also made the move; currently, they are spring lamb agnolotti and pasta pomodoro with house-made bucatini.<\/p>\n

The other major inspiration for Madeline\u2019s dishes is Asian cuisine. Cherrett picked up techniques working at a Thai restaurant in Wyoming, going so far as to backpack across Thailand and stay with the owner\u2019s family in Bangkok, he said.<\/p>\n

A scallop plate is prepared with a puree of white miso and celery root, and pears pickled in jasmine tea. Scott\u2019s favorite dish on the menu is the halibut her brother makes with green curry.<\/p>\n

Cherrett tapped his sister\u2019s past experience in project management to get Madeline off the ground. She considered it an honor to move into the former Fruition Restaurant, where she once shared a meal with the parents of her then-boyfriend, now husband. It\u2019s pressure, but \u201cnot a bad kind of pressure,\u201d she said.<\/p>\n

\u201cIt just doesn\u2019t make me nervous because this is something our family has always dreamt of for him,\u201d Scott said. \u201cThere was never a question that he couldn\u2019t do it.\u201d<\/p>\n

Getting to know the neighborhood<\/h4>\n

Day by day, month by month, Cherrett and his team are getting to know their neighbors. Some longtime residents who remember Fruition\u2019s heyday have even popped by before service to say hello. He and Trott field anybody\u2019s initial misconceptions about Madeline and what remains of Fruition.<\/p>\n

It doesn\u2019t help that a tall sign listing the names of businesses on the block still said \u201cFruition Restaurant\u201d as of late June. The city gave its proposal added scrutiny because of the district\u2019s historic status, but recently allowed Madeline permission to change the name, Cherrett said. They also finally affixed a door sign above the restaurant\u2019s front entrance.<\/p>\n

\u201cEverybody tells you, \u2018We used to dine at Fruition all the time,’\u201d Trott said. \u201cAnd when one of those people says this was a fantastic meal, that is very reassuring.\u201d<\/p>\n

The pressure doesn\u2019t faze Trott as much as it did at past jobs, including at the white-hot Alma Fonda Fina under Kasie and Johnny Curiel. Back then, he would feel the weight of bad reviews or hasty customers. They were reason enough to leave the industry for a brief period \u2014 until he got the call from Cherrett.<\/p>\n

\u201cI learned the hard way that a guest not understanding what we\u2019re doing\u2026 that\u2019s an opinion and it\u2019s not a personal affront on me or us,\u201d Trott, 36, said. \u201cI can do my best to curate an experience, but if I missed, or it wasn\u2019t for them, that\u2019s OK. It doesn\u2019t make me or what we\u2019re doing here any lesser.\u201d<\/p>\n

No strangers to nomadic life, Scott and Cherrett have adorned the restaurant with symbols of home, including artwork made by Cherrett\u2019s friends.<\/p>\n

A fixture completely original to Madeline rests between the restrooms. It\u2019s a wooden board with keys dangling from hooks, designed by architect Kevin Nguyen to commemorate their old suite life.<\/p>\n

This time, they\u2019re checking in on their own terms. <\/p>\n

Subscribe to our new food newsletter, Stuffed, to get Denver food and drink news sent straight to your inbox. <\/em><\/p>\n

Read more Colorado wildfires: \u2018Critical fire weather conditions\u2019 to spur wildfire growth<\/a><\/p>\n<\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Chef Quincy Cherrett is introducing his cooking to a Denver neighborhood still smitten by the previous tenant, the legendary Fruition Restaurant<\/p>\n","protected":false},"author":1,"featured_media":2151,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,7,6],"tags":[],"class_list":["post-2152","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","category-restaurants-food-and-drink","category-things-to-do"],"yoast_head":"\nMadeline moved into a cherished restaurant property. 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