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At Mercantile Provision & Dining, the relationship between farm and restaurant goes a step further in the in-house market where provisions from Chef Alex Seidel's Fruition Farms are sold. The... Read More
At Mercantile Provision & Dining, the relationship between farm and restaurant goes a step further in the in-house market where provisions from Chef Alex Seidel's Fruition Farms are sold. The market carries herbs, spices and house-made jarred, pickled and preserved items made with Fruition Farms produce and other goods. "We created an environment where we can trade the artisan products that we produce, bringing the farm full circle into the restaurant and market," Seidel says. Herbs and spices in the market also serve as pantry for the chefs. If you catch a chef grabbing some spices, you can strike up a conversation about ways to use that spice and what goes with it. The open kitchen and five-seat chef's table (ask the host) are another way the restaurant fosters interaction between chefs and guests. The menu is varied, with plenty of veggies, meat, seafood and pasta. Ask about family dinners.
- Farm to Table: "Guests can valet park right in front of Union Station. Remember to ask the restaurant to validate your ticket to get parking for half price ($10 rather than $20)."
- Best for Farm to Table Because: Mercantile completes the farm-to-fork circle by including a market where patrons can buy goods and provisions from the chef's farm for their own kitchen.