Denver’s dining scene will welcome a notable new addition in spring 2026 with the opening of Madeline, the first brick-and-mortar restaurant from Chef Quincy Cherrett. Located at 1313 E. 6th Ave., the future home of Madeline sits in the former Fruition space, a beloved address that Chef Cherrett is honored to reimagine for a new era. The restaurant will occupy 1,100 square feet and will seat 48 guests. Cherrett signed the lease for the space in November 2025.
The restaurant is named after Cherrett’s newborn niece, a deeply personal connection that reflects the project’s family-centered spirit. As the son of a hotelier, many of Cherrett’s earliest memories unfolded in the kitchens, corridors and guest rooms of Four Seasons properties, an unconventional yet formative environment that shaped his understanding of hospitality. Several family members will be involved behind the scenes at Madeline, reinforcing the restaurant’s emphasis on building a genuine sense of community.
Cherrett is collaborating with a trusted team to bring Madeline to life, including Kevin Nguyen of REGULAR Architecture, along with a skilled group of local partners overseeing construction, interiors and operations.
The menu will showcase technique-driven, seasonal cooking with a clear point of view. Guests can expect signature dishes such as rotating seasonal housemade pastas and seared halibut with fresh green curry, alongside rotating seasonal plates that emphasize high-quality ingredients. The approach will be ingredient-first and unfussy, allowing flavors and craftsmanship to speak for themselves.
The beverage program will mirror the kitchen’s philosophy, offering a curated variety of innovative cocktails. A strong by-the-glass wine program will support both spontaneous visits and celebratory meals, complemented by a cellar of special bottles. Cocktails will lean toward ingredient-driven simplicity and creativity.
A graduate of the Culinary Institute of America in New York, Cherrett has built his career in respected kitchens throughout the Mountain West and Denver. He served as chef de cuisine at Colt & Gray, where he trained extensively in whole-animal butchery and deepened his technical foundation. He later became chef de cuisine at Death & Co., helping launch and shape the culinary program while developing menus that supported the restaurant’s elevated bar-driven identity. Cherrett then moved into the executive chef position at Izakaya Den and Sushi Den, overseeing back-of-house training, kitchen operations and standards across two of Denver’s most notable restaurants. Earlier in his career, he also served as Executive Chef at The Kitchen in Jackson, Wyoming.
In recent years, Cherrett has explored more personal and entrepreneurial projects, launching 22 Provisions as a food truck and stall concept, followed by Eloise, a bistro-style concept at Avanti Food Hall. These experiences allowed him to refine his voice, test ideas, and clarify the hospitality-driven vision that will come to life fully at Madeline.
Guests can follow along for updates, behind-the-scenes progress, and opening details at @Madeline_dnvr on Instagram.
