Eating Off The land – Vicia
ST. LOUIS, MO: (STLRestaurant.News) – There’s some extremely exciting news for The Cortex, the Midwest’s premiere hub of bioscience and technology research, the anchor of St. Louis’ growing startup community. Founded in 2002, it has continued to grow, and now husband-and-wife team, Michael and Tara Gallina, are joining the community. That’s where they’re planning to open their new restaurant, Vicia.
Before returning to his native St. Louis, Michael served as the chef de cuisine of the internationally acclaimed restaurant Blue Hill at Stone Barns in Tarrytown, NY. He and his wife and business partner, Tara, started laying down roots when they opened their first trendy restaurant, Rooster and the Hen, at the beginning of the year. Now they’re ready to branch out.
The 2,500-square-foot space will be adjacent to the new TechShop building now under construction at 4260 Forest Park Avenue. There will be seating for 50 diners inside, and room for several more on the planned 1,500-square-foot outdoor space.
The restaurant will feature vegetable-forward, wood-fired cooking with fresh ingredients. Vicia , pronounced vis-see-ya, is named for the class of plant species that includes vetch, a common cover crop in Missouri. After visiting several local farms, the couple was so inspired that they decided to create a concept that’s all about the abundance of the Midwest. Their menu will reflect the relationships they’ve developed with farmers, artists, and craftspeople across the region.
Contributing Editor: Kara Savio
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