Carbonatix Pre-Player Loader

Audio By Carbonatix

Train Shed is the second restaurant to open inside the newly renovated St. Louis Union Station at 1820 Market St. Credit: Adam Rothbarth
Mini ciabatta hold seared ahi tuna topped with avocado, ginger-pickled carrot, radish and wasabi. Credit: Adam Rothbarth
Entrees include a Tuscan-style seared salmon topped with roasted olive, grape tomato, charred lemon, citrus butter and basil oil. Credit: Adam Rothbarth
Smoked honey Buffalo wings are topped with a crumbled blue cheese crisp and served with Alabama white sauce for dipping. Credit: Adam Rothbarth
Slather fried crackers with whipped pimento spread topped with country ham crackling, pepper and chive. Credit: Adam Rothbarth
Beet subs in for tuna in this vegetarian poke with edamame, sesame, candied ginger, soy-mirin reduction and wonton chips. Credit: Adam Rothbarth
Appetizers include fried clam strips with charred lemon and special sauce. Credit: Adam Rothbarth
Executive chef Patrick Russell developed the menu for four months leading up to Train Shed’s opening. Credit: Adam Rothbarth
Train Shed’s reserve cocktails list includes the Old Daiquiri, the New World Sazerac, the Monk’s Treat Last Word, the Antique Old Fashioned and the Margarita Viejo. Credit: Adam Rothbarth
The restaurant’s industrial aesthetic, complete with exposed beams from the original Union Station, aims for an upscale bar vibe. Credit: Adam Rothbarth
The 8,000-square-foot space has 250 seats. Credit: Adam Rothbarth
Larger appetites can enjoy a half chicken in a pool of jus served with fingerling potatoes, shiitake mushroom and baby kale. Credit: Adam Rothbarth

Subscribe!

Sign up. We hope you like us, but if you don’t, you can unsubscribe by following the links in the email, or by dropping us a note at pr@saucemagazine.com.