Mercantile

"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

"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

"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

"Though lunch at chef Alex Seidel’s contemporary Union Station destination is a more casual affair than dinner, it’s every bit as carefully executed, so by all means bring clients to share a little of everything — starting with the top-notch charcuterie and cheese board, continuing on through sandwiches like the Wagyu pastrami or perhaps fusilli with pesto and pickled chard stems, and finishing with sweets from sister bakery füdmill. Seating at the bar in the midst of the action, meanwhile, makes for a charming daytime date." - Ruth Tobias, Eater Staff

"From its location in Denver’s Union Station, Mercantile Dining & Provisionmakes delicious and nutritious meals accessible to commuters and travelerspassing through. This is the second eatery by Alex Seidel, a committed restaurateur who purchased a farm east of Denver to better understand the journey food takes from field to plate. The on-site market offers artisan-made provisions from spices and pickled beets to jams and jellies to coffee and potato chips. In the dining room, chef and partner Matt Vawterserves dinners so goodyou may miss your train—the spicy mussels (served in a tomato-butter broth perfect for mopping up with bread to console yourself after the shellfish and fennel sausage are gone), the housemade pastas, or the rotating selection of fire-roasted meat and fish entrees, can make the most fastidious traveler lose track of time."