ABOUT - Mercantile Dining & Provision — Mercantile Dining & Provision

Mercantile is the culmination of Chef Alex Seidel’s two previous ventures, Fruition Restaurant and Fruition Farms.

Located at Denver’s historic Union Station in Downtown Denver, Mercantile represents the next evolution in Chef Seidel’s vision of approachability and transparency in dining. Beyond what is offered in the dining room or the marketplace, Mercantile strives to bridge the information gap between farmer and consumer. In connecting the dots, we hope to instill in our guests the same appreciation we have for those involved at each step in the process of going from farm to table. From farmer to shepherd to chef to server, each had a hand in preserving and dictating each dish's story.

About Mercantile

ALEX SEIDEL

Chef & Founder

Alex Seidel is chef-owner of Fruition Restaurant, Mercantile dining & provision, Füdmill, and Chook Chicken, all of which are located in the Denver, Colorado area.

Seidel, Fruition, and Mercantile have been fortunate to find themselves featured as Chef of the Year and Best Restaurant rankings in numerous local and national magazines and guides including 5280, Denver Life Magazine, Bon Appetit, Food & Wine, Gayot, and Zagat, and alumni from the restaurants have gone on to receive similar honors.

Seidel is also the recipient of many awards, including James Beard Foundation Best Chef: Southwest in 2018, Food & Wine magazine’s Best New Chef in 2010, and Chef of the Year titles from local Colorado media including Denver Life Magazine and 5280.

In addition to his accolades, Seidel has also fostered an impressive and talented group of Mercantile and Fruition chef alumni, many of whom have gone on to open their own restaurants in Colorado and across the country, bringing with them Seidel’s ethos of positively influencing how and what diners want to eat.

Always passionate about the connection to food and its journey from pasture to plate, Seidel owned Fruition Farms and Creamery, located just south of Denver, producing artisan cheeses, raised meats, and grew produce for over ten years. Seidel sold the farm in 2021, but through the experience, he, along with his kitchen and farming teams, was able to learn about Colorado agriculture and the roots of ‘farm to table’ firsthand while also giving back to the community.