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Tastes on the Fly Partners For DEN Restaurant

Tastes on the Fly has partnered with one of Denver’s top chefs, Alex Seidel, in the opening of the Mercantile Dining & Provision restaurant at Denver International Airport (DEN), one of the rare occasions a James Beard Foundation Best Chef Winner will have a restaurant inside an airport.

Located in the Main Core of DEN’s Terminal A, the 4,500 square foot Mercantile Dining & Provision offers a wide-ranging grab-and-go section and cafe, counter seating and quiet dining areas to escape the bustle of the airport.

The restaurant features an open kitchen design, with a 15- seat chef’s counter overlooking Mercantile chefs preparing each dish to order.  The Horseshoe Bar has 28 counter seats serving 20 wines by-the-glass, with the focal point a Cruvinet Wine System, which allows guests to taste select wines kept fresh by the patented preservation system. The restaurant has an extensive bottle selection and temperature-controlled wine cabinet.

“We’ll have various ways for people to eat, fast or slow, and with the same caliber of food that put us on the map as our downtown Denver destination,” said Seidel. “We really hope to elevate the food choices at the airport. We went all out on the design to make it different from a typical airport restaurant. This really looks and feels like you’re downtown.”

Mercantile partnered with Tastes on the Fly and Innovative Retail Group (IRG), Tastes on the Fly’s ACDBE partner in the Denver airport.

”We are restauranteurs who specialize in operating great restaurants in the airport environment. It is a delight to work with Chef Seidel to replicate the Mercantile Union Station experience for travelers at Denver airport,” said Michael Levine, Tastes on the Fly co-founder and executive chairman.

Huy Pham, president of Innovative Retail Group (IRG), Tastes on the Fly’s ACDBE partner in the Denver airport, added:  “DEN has done such a great job attracting local Denver restaurant favorites to the airport, people will be encouraged to leave early to catch their flight and enjoy Chef Seidel’s specialties.”

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