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A James Beard Award-winning chef is opening a restaurant at Denver International Airport

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These days, Denver International Airport is getting more neighborhood restaurants than some Denver neighborhoods, putting DIA on its way to become the next trendy food district.

The latest announcement comes from a 2018 James Beard Foundation Award winner, Alex Seidel. By spring 2020, he’ll open an airport outpost of the Union Station behemoth Mercantile Dining & Provision, where he won the Beard award. The Denver Business Journal has been the first to report Seidel’s plans on Thursday.

“We’re seeking to break the mould of a normal airport restaurant, really bring something special,” Seidel told The Denver Post on Friday.

He said Mercantile’s three-meal-a-day format tweaks flawlessly into the airport. At 4,000 square feet, the new restaurant is a little smaller than the first, but it is going to still seat more than a hundred diners. It’s taking the position of Chef Jimmy’s, and expanding further into the next degree at the center of the A Concourse.

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Seidel and his staff will promote croissants and other pastries in their own Füdmill bakery. From an open kitchen, they’ll prepare similar lunch and breakfast choices as at Union Station, with an abbreviated but low carb menu for supper.

“You believe you have to go into an airport and idiotic down things,” Seidel said. But dependent on the quantity of business at Denver’s train station, he believes Mercantile is ready for this new obstacle.

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Seidel started his first restaurant, Fruition, in Denver at 2007. Two years later, he started a farm and creamery at Larkspur, and, in 2015, he started Mercantile, sourcing menu items from the farm and feeding the masses to get breakfast, lunch and dinner.

Then, in 2018, he pivoted, opening a fast-casual poultry store, Chook, on South Pearl Street. Last year he also won Best Chef Southwest at the James Beard Awards for his restaurant at Union Station.

He always imagined just running small, local places, however things have changed, and today Seidel and his staff are going for a larger impact.

“What greater way to share (what we do) than at something that really represents Denver and surely touches travelers from throughout the world? ” he said.

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