Mercantile
Restaurant · Union Station ·
New American eatery, wine library, artisanal market, barista bar
New American eatery, wine library, artisanal market, barista bar
"A New American restaurant from James Beard Award–winning chef Alex Seidel, blending high-quality market goods with crafted, seasonal dishes in the center core." - Ruth Tobias
"An elevated take on American comfort food, offering large portions with spot-on flavors and executions. Known for dishes like venison and Tomahawk steak." - Kevin Chau
"They may have their own entrance, but it's worth the walk through Union Station to arrive at Mercantile Dining & Provisions. Chef/owner Alex Seidel presides over this handsome spot complete with wood floors and tables, tufted leather banquettes and a soothing palette of brown and blue. The elevated take on American comfort food wins over guests who dine on starters, pastas and meat-forward entrees like venison and Tomahawk steak. Portions are large but expect spot-on flavors and executions. Tuck in to a half confit Miller farms chicken with gorgeous golden-brown crispy skin for a dish that feels at once classic and unexpected. To conclude, a flaky galette-style apple pie with roughly chopped, skin-on apples is bested by vanilla ice cream, a Vin Santo sauce and smoked cinnamon." - Michelin Inspector
"A contemporary American market-and-restaurant concept located at Union Station, run by a James Beard–recognized team and known for seasonally driven fare." - Ruth Tobias
"The elevated take on American comfort food wins over guests who dine on starters, pastas and meat-forward entrees like venison and Tomahawk steak. Portions are large, but expect spot-on flavors and executions." - Kevin Chau