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They may have their own entrance, but it's worth the walk through Union Station to arrive at Mercantile Dining & Provisions. Chef/owner Alex Seidel presides over this handsome spot complete with wood floors and tables, tufted leather banquettes and a soothing palette of brown and blue. The elevated take on American comfort food wins over guests who dine on starters, pastas and meat-forward entrees like venison and Tomahawk steak. Portions are large, but expect spot-on flavors and executions. Tuck in to a half confit Miller farms chicken with gorgeous golden-brown crispy skin for a dish that feels at once classic and unexpected. To conclude, a flaky galette-style apple pie with roughly chopped, skin-on apples is bested by vanilla ice cream, a Vin Santo sauce and smoked cinnamon.