About Us
Our Story
In every neighborhood, there’s a place filled with laughter, familiar faces, and an ease that pulls you in. Grounded in thoughtful hospitality, Mercantile is more than just a meal—it’s a moment.
At Mercantile, every plate is a testament to the land, the season, and the artisans who bring it to life. Located in the heart of LoDo, we blend culinary innovation with genuine hospitality, creating a space where locals feel like celebrities and every guest is treated like family. By day, our café hums with energy, offering curated two-course lunches and a welcoming atmosphere. By night, Mercantile evolves into an elevated dining experience—where flavors unfold in layers, conversation flows, and every meal is an invitation to connect. Under the visionary leadership of James Beard Award-winning Chef Alex Seidel, we celebrate Colorado’s finest growers and producers, ensuring that every dish is as intentional as it is unforgettable.
Chef Alex Seidel
A James Beard Award-winning chef, restaurateur, and former farmer, Alex Seidel has been a defining force in Colorado’s culinary scene. As the chef-owner of Mercantile, Füdmill, and Chook Chicken, he has earned national acclaim from Food & Wine, Bon Appétit, and Zagat while shaping the next generation of chefs and fostering a deep commitment to responsible sourcing. His extensive experience leading culinary teams has fostered a deep appreciation for sustainable agriculture, a principle that defines his ingredient-driven approach.
Now, with the highly anticipated reopening of Mercantile, Seidel is excited to reimagine the restaurant with a fresh perspective while staying true to its roots. His vision blends thoughtful hospitality, seasonally driven menus, and a renewed focus on Colorado’s rich bounty, creating an experience that feels both familiar and new. With a passion for mentorship and craftsmanship, he’s bringing new energy to Mercantile—ushering in its next chapter as a cornerstone of Denver’s dining scene.
Chef Alex Grenier
Chef Alex’s journey to the kitchen began with an internship at the Michelin-starred Madeira right out of culinary school, setting the foundation for his pursuit of excellence. He went on to work with Patrick Kelly at Lure + Till before playing a pivotal role in opening Silicon Valley’s first Nobu as Sous Chef.
Originally on the path to becoming a computer engineer, Alex had a revelation at a dinner party—this was his true calling. His culinary career took him across the country, from leading the kitchen at Panzano under the Kimpton brand to co-owning The Welton Room, where he explored high-end cocktails and modern tapas before joining Mercantile in January 2023.
Now, he brings his expertise and passion to Mercantile, creating dishes that highlight technique, sustainability, and a love for the craft of cooking.
Farmers
Our farmers aren't just suppliers—they're the foundation of everything we create at Mercantile. From Mark's vibrant produce at Esotera to the delicate microgreens from Andy the Mountain Man, each ingredient tells the story of Colorado's rich agricultural heritage. We've spent years building meaningful relationships with local growers and artisans who share our commitment to exceptional quality and sustainable practices. These partnerships, including our collaboration with Rebel Farms for hydroponic greens and Justin Brunson's expertly dry-aged meats, allow us to bring the finest Colorado ingredients directly to your table. When you dine with us, you're not just enjoying a meal—you're supporting a thriving community of local farmers, ranchers, and craftspeople who make Denver's food scene truly extraordinary.