The air is thick with discovery as one wanders through the Grand Hall and the historical wing with its many levels adorned in Romanesque architecture. Dripping with the flair of the late 1800s and dotted with extra detailing from the 1920s and 30s, one can’t help but feel that this train station could easily have been the one from which detective Monsieur Poirot boarded the Orient Express with 13 other passengers in Agatha Christie’s 1934 famed mystery novel, “Murder on the Orient Express.”
The walk east on Canal toward the Manhattan Bridge is as one might expect--honking, shouting, people everywhere. This is, after all, New York City. Walking through Chinatown yields sights of locals heading back to work from lunch and eager tourists wandering the streets seeking out the best noodles and shaved ice. Neighborhood tenants buy goods from the string of outdoor markets lining the streets, creating Chinatown grocery stores entire blocks long.
At St Louis Union Station Hotel, Chef Russell Cunningham brandishes an artistic edge in perfect fine dining style by using fresh local ingredients as his basis for classic and modern dishes. For the Grand Hall you’ll find an assortment of small plates that, ordered in combination, offer an entire, satisfying meal themselves. The Stuffed Meatballs are filled with mozzarella, pepper jack and mascarpone cheeses making a rich, creamy center. It’s served over a tomato-olive fondue with focaccia toast, pecorino and red wine reduction.