It is almost here: Mercantile Dining & Provision will open its doors to the public on Monday, September 8. The restaurant and European-inspired market is the brainchild of chef Alex Seidel of Fruition, who has partnered on the deal is Dan Skvarca, and Matt Vawter, Mercantile's chef de cuisine, recently named among Zagat's 30 under 30.
Located inside the renovated Union Station, the 75-seat restaurant will be open evenings only, serving dinner daily. A chef's table sits right outside the fully open kitchen and the space includes a wine library with a private dining table inside.
The market part of the venture will be open seven days a week from 7 a.m. to 10 p.m. and will serve coffee, curated by barista Ryan Raef, along with a full menu of breakfast and lunch options from the counter. Those eager to take something home, will find a variety of house-made preserved fruits and vegetables, potted meats and seafood, as well as artisanal goods from small producers.
The bar occupies the center of the large, open restaurant and market. Stuart Jensen, formerly of Green Russell was tapped to run the culinary-focused cocktail program utilizing house-made ingredients, fresh produce and provisions from the market. Patrick Houghton, a recent recipient of his Advanced Sommelier certificate and formerly with Twelve Restaurant, is leading the wine program.
The space was designed by Tricia Mueller from Denver's Larimer Associates. "Tricia took our vision, and through her design brought this place to life in a greater way than I could possibly have imagined. She did an amazing job," said Seidel.
Reservations for the restaurant can be made on Open Table or by calling 720.460.3733.