The latest addition to Union Station debuts soon. The Train Shed opens to the public on Nov. 18, featuring internationally inspired contemporary American bar fare and a robust classic cocktail program in a newly renovated space.

The restaurant rollout follows the launch of sister concept, St. Louis Union Station Soda Fountain, which opened in late September. As previously reported by Feast, the eateries are overseen by Lodging Hospitality Management and Union Station's executive chef Russel Cunningham. A separate café for the St. Louis Aquarium at Union Station is also coming soon to coincide with the main attraction.

"Train Shed will pay a small respect to the time when Union Station was its busiest – World's Fair-esque – such as the menu and décor," LHM director of restaurants Blaise Pastoret said in an early interview. The expansive dining room features seats for more than 200 guests, partially set in the footprint of Union Station’s original train shed.

The space was previously home to Houlihan’s and received an extensive redesign by Lawrence Group, with historic industrial elements softened by modern Art Deco touches. Tall windows let in lots of natural light to showcase features such as pillars, a lattice ceiling, terrazzo floors and green leather booths.

Cunningham works with head chef Patrick Russell, formerly of The Chocolate Pig, to execute the elaborate menu, which will appeal to a diverse clientele. The list of offerings includes starters and bar snacks, soups and salads, pizzas, burgers and sandwiches, entrees and sides. Russell works with local suppliers including Amanzi Farms, Marcoot Jersey Creamery and Ozark Forest Mushrooms.

“It’s well-executed, fun plays on upscale bar food. The idea behind this whole development and reinvigoration is driving quality and providing a great place to spend a day,” Russell says. “You can come here to have cocktails and a great meal – everything from a roasted chicken or steak to sustainable seafood or just bar snacks. We try to have something for everyone.”

Highlights from the menu include stuffed spuds with bacon, Cheddar, green onion and Alabama white sauce; hand-tossed pizzas with topping combinations such as butternut squash purée, Baetje Farms Feta, country ham, baby kale, pickled jalapeños, pepitas and pomegranate molasses; and a smoked burger braised in house barbecue sauce with Cheddar, heirloom tomato and griddled red onion.

Seafood highlights include Tuscan-style salmon with roasted olive, grape tomato, charred lemon, citrus butter and basil oil. One of Russell’s favorites pays homage to his Texas roots: the country fried steak. The shoulder cut is cubed and breaded in seasoned flour, served with mashed Yukon gold potatoes and smoked sausage gravy made from flavorful smoker drippings. 

LHM bar manager Kyle Mathis curated the beverage program, which features a dozen beers on draft, a selection of wine available by the glass or bottle, 25 classic cocktails under $10 and a set of higher-end reserve cocktails. The latter includes options such as the Antique Old Fashioned with Barrell Bourbon, sugar, angostura bitters, lemon and orange oil.

The Train Shed will initially be open for dinner only. Full hours of service after Dec. 2 will be Monday through Saturday from 11am to midnight and Sunday from 11am to 10pm.

The Train Shed, 201 S. 18th St., Downtown, St. Louis, Missouri, 314.923.3949,