Last fall when news surfaced that Michael and Tara Gallina, above, had left NY’s famed Blue Hill at Stone Barns to open a restaurant in St. Louis (Michael’s hometown), they quickly became the “it” couple in the foodie community. While they searched the city for the perfect spot, they introduced their talents through a series of pop-up dinners around town, including CWE hotspots Bowood Farms, Juniper and Brennan’s, and Kansas City’s Boulevard Tavern.
The Gallinas have decided on a 2500 s.f. space that will include a 1500 s.f. semi-enclosed outside dining area (see rendering below) in the Cortex District at the corner of Duncan and Boyle Avenues. They’ve christened their restaurant Vicia (vi’ see•uh)/vetch: “a leguminous cover crop planted to replenish nutrients into the soil.” Eater National, a “go to for restaurant obsessives,” included Vicia as one of their “double duty” restaurants to watch, highlighting the couple’s plan to “transition from a fast-casual approach at lunch, to full service at dinner.”
At a recent tasting for the press, Tara Gallina offered attendees refreshing peach spritzers.
A generous array of what will be a typical lunch menu was offered at the tasting, including delicious soups, grain bowls, salads, and tartines. The menu, which will rotate frequently, will be “driven by the best of what’s available at the moment and sourced from relationships we have cultivated with farmers, fishermen, and artisans in the Midwest region and beyond.” When Vicia opens this November, expect a quick, healthy, energizing lunch that will have customers in and out in 30 minutes.
Vicia will be open Monday-Friday from 11:30 to 2; reopen at 3 for drinks & snacks; and transition to full dinner service each night of the week.
Tara described the menu as “vegetable forward.” “We’re omnivores,” Tara continued, “but we plan to play with proportions so when serving meats and grains, vegetables play a starring role.”
Featured at the tasting were two types of delicious tartines, tomato, above, and another topped with silvers of summer squash & zucchini. There were also two delightful soups, tomato & melon gazpacho, a chilled corn soup, and scrumptious grain salads.
Architect Sasha Malinich of Casco Architecture & Engineering based in Sunset Hills, presented plans for Vicia, above, and described his firm’s desire to create a simple space that is welcoming to everyone.
Dennis Lower, President & CEO of Cortex Innovation Community, was also in attendance and said he was thrilled that Vicia, being as innovative as the community that surrounds it, will prove to be the first of what he hopes will be many restaurants up and down Duncan Avenue.
Grilling is essential to Michael Gallina’s cuisine, and Vicia will feature two large wood-fired grills, one in the kitchen and the other located on the patio, above.
This Tuesday, September 20, stop in Vicia’s Lunch Pop-up at Venture Cafe @4240 (Duncan Avenue) between 11:30 and 1. No reservations needed. Click here to sign up for Vicia’s newsletter and receive more info about pop-up dinners that are planned during the month of October in advance of Vicia’s November opening.
Vicia, 4260 Forest Park Avenue (corner of Duncan & Boyle Avenues). We can’t wait!