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Since Union Station opened in 1939, its passenger concourse has always had a restaurant, but this is the first to rise to the level of its grand Art Deco-Spanish Colonial surroundings. Dinner regulars go straight to the lovely, lantern-lit garden patio in back, but the cosmopolitan interior echoes the architecture, elegant enough for an intimate dinner while also suiting the commuter. The brief menu of small and large plates changes frequently; perennials include the signature Louisiana lump crab cakes with chipotle remoulade and the thick, moist, house-cured pork loin chop, served with Mission figs and sauteed garlic spinach. Terrific green chile pozole, served as a side for dinner, appears as a main course for lunch.