, Alex Seidel's new venture and the last eatery to open in Union Station, will be open for dinner on Monday, September 8. The menu features an expected attention to local produce, meat and dairy -- much of it from Seidel's own Fruition Farms -- as well as preserved foods that lend the restaurant the "provision" part of its name.
The 5,000 square-foot, 75-seat restaurant will also be home to a European-style market and coffee shop that will open daily at 7 a.m., selling breakfast items, fresh juices, Commonwealth Coffee, jarred provisions made in Mercantile's kitchen and other artisanal market staples. The restaurant will serve dinner nightly from 5 to 10 p.m. (11 p.m. on weekends). Reservations can be made through the restaurant's website or on OpenTable, where we just snagged one for Monday.
The menu is divided into standard sections -- snacks, appetizers, soup and salads, pastas and entrees -- but also includes a "family dinner" section of large orders priced from $60 to $85 dollars. Complete with confit fingerling potatoes and mixed grilled vegetables, options include whole branzino a la plancha, Colorado lamb shoulder, a 32-ounce bone-in ribeye and a 30-ounce Tender Belly tomahawk pork chop.
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This is only Seidel's second restaurant, after the award-winning and nationally acclaimed Fruition, but he's assembled a veteran crew, including partners Dan Skvarca and chef de cuisine Matt Vawter (who's been at Fruition since 2007), former Green Russell bartender Stuart Jensen, sommelier Patrick Houghton (recently of Twelve), and general manager Jaime Town, whose previous experience includes Oak at Fourteenth. The market will be overseen by Whole Foods veteran Ben Hecht.