Vicia

What they say

“At a minimum, eighty percent of the ingredients we serve are grown and produced locally. We have an edible garden surrounding our restaurant where we grow fruits, herbs, and flowers that are featured in our dishes and seasonal cocktails. We partner with several local farms that grow a unique mix of vegetables exclusively for the restaurant, and we also purchase their imperfect, bolted, or unwanted harvests as a commitment to supporting the entire farming operation.”

Signature Dishes

Purple top turnip tacos with crushed beans, pork charcuterie crumble, charred vegetable molé, pickles and vegetable scrap hot sauce; grain salad with local wheat berries, marinated seasonal vegetables, whipped goat’s cheese, and radish or turnip-top pesto; goose-egg dessert with ice cream from the yolks of local goose eggs, preserved strawberries, poached rhubarb, and a crunchy meringue made with the goose-egg whites

What we say

Owners Michael and Tara Gallina first began winning national attention working at Dan Barber’s renowned Blue Hill at Stone Barns and have since become something of the Blue Hill of the Mississippi River Valley. Do ask about their inventiveness turning food waste into gold – it’s astonishing.

What

Vegetable-forward, farmer-driven restaurant celebrating the daily bounty of the midwest

Who

Michael Gallina, chef/partner & Tara Gallina, partner

When

Lunch Monday to Friday, dinner Tuesday to Saturday

Address

4260 Forest Park Avenue, St. Louis, MO 63108

Telephone

+ 1 314 553 9239

Website

Bookings

Website, phone, walk-ins

Price guide


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