A First Look at The Train Shed at Union Station
Date Posted: November 5, 2019
Posted In: Projects,
From St. Louis Magazine: Serving contemporary American cuisine, The Train Shed at Union Station will open November 18. The restaurant is the second dining spot to open within the confines of the renovated complex, following the launch of Soda Fountain in October.
The restaurant is operated by Lodging Hospitality Management (LHM), which is adding the aquarium development and its dining venues to its already impressive roster of St. Louis eateries including Three Sixty at Hilton at the Ballpark; Basso, Boundary, and Fox & Hounds at The Cheshire; and Westport Social at Westport Plaza.
Train Shed is located in the former Houlihan’s space on the northeast corner of the lake at Union Station, with entrances from the lake and, eventually, from the St. Louis Aquarium. Large windows overlook the lake, but there’s also a lot to admire inside the restaurant.
The design, by Lawrence Group, combines Art Deco influences with more modern touches. The bar is stunning and will only look better once the shelves are filled. A lattice-style ceiling, pillars, and booths fitted with green leather and wood appear to be callbacks to Union Station’s heyday as a transport hub.
“There are very subtle nods to the original function,” says general manager Jenny Martyn, who’s also worked at Three Sixty, Basso, and Westport Social.
One standout is the restaurant’s capacity. With seating for more than 200 diners inside and out, Train Shed can also host multiple large parties at one time.
“A lot of restaurants either don’t have the space or seating to be able to accommodate 10 to 12 people in multiple places in the restaurant,” says Blaise Pastoret, LHM’s director of restaurants.
Executive chef Russel Cunningham describes the menu, which will feature around 40 items, as “eclectic sports bar” fare, with upscale takes on a range of appetizers, pizzas and barbecue dishes.
“With the location close to the Enterprise Center, we’re going to pull a lot of the crowd from there, along with the aquarium and the [St. Louis Union Station] Hotel and the soccer stadium as well,” Cunningham says. “So we’re gearing it toward that crowd, but not with your same old chicken wings with the celery and carrots and blue cheese.”